Olive Garden Recipes: Olive Garden Pasta Fagioli Recipe

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Pasta e Fagioli means “pasta and beans” in Italian. Olive Garden Pasta Fagioli has a savory tomato-based broth with hearty veggies, ground beef, beans, and pasta.

It's amazing clone Olive Garden Pasta Fagioli Recipe, we strongly recommend that you try this recipe at home.

Cook on low 7-8 hours or high 4-5 hours.
Serving Size: 1 (375 g)
Servings Per Recipe: 12-14

Ingredients Olive Garden Pasta Fagioli Recipe

1 lb lean ground beef or mild Italian sausage (I've tried both and like either)
2 Tbsp extra virgin olive oil divided
1 cup diced carrots (about 2 medium, you can cut them into matchsticks if desired)
1 cup diced celery (about 3 stalks)
3/4 cup chopped yellow onion (about 1/2 of a large)
1 large clove garlic, finely minced
3 (8 oz) cans tomato sauce
3 - 4 cups beef broth (chicken broth works fine too)
1 cup water
1 (15 oz) can diced tomatoes, undrained
1 Tbsp granulated sugar
1 1/2 tsp dried basil
1 tsp dried oregano
3/4 tsp dried thyme
1/2 tsp dried marjoram
Salt and freshly ground black pepper to taste
1 scant cup ditalini pasta, uncooked
1 (15 oz) can dark red kidney beans, drained and rinsed
1 (15 oz) can great northern beans, drained and rinsed
Romano cheese (I also like it with parmesan), for serving

Intructions

Heat 1 Tbsp olive oil in a large non-stick saucepan over medium high heat, crumble in ground beef or sausage and cook, stirring occasionally until cooked through. Pour beef (along with fat from beef, if you want it to be healthier you can drain the fat) into a bowl, set aside.

Heat remaining 1 Tbsp olive oil in same large saucepan, saute carrots, celery and onion over medium high heat until tender about 4 minutes, add garlic and saute 1 minute longer.

Reduce heat to a low, add tomato sauce, beef broth, water, canned tomatoes, sugar, basil, oregano, thyme, marjoram, cooked beef along, then season with salt and pepper to taste.

Cover with lid and allow to simmer 30 minutes, stirring occasionally until veggies are soft. Meanwhile prepare ditalini pasta according to directions on package, cooking to al dente.

Add cooked and drained pasta to soup along with kidney beans, great northern beans and an additional 1 cup broth if desired to thin soup, and allow to cook 5 minutes longer.
Serve warm with grated Romano cheese if desired.

Note:
The longer the soup rests more liquid the pasta will absorb so you can thin it with additional beef broth if desired.

Nutrition Info
AMOUNT PER SERVING	% DAILY VALUE
Calories 377.3
Calories from Fat 119	32%
Total Fat 13.2 g	20%
Saturated Fat 4.9 g	24%
Cholesterol 51.9 mg	17%
Sodium 560.9 mg	23%
Total Carbohydrate 40 g	13%
Dietary Fiber 8.6 g	34%
Sugars 8.4 g	33%
Protein 24.6 g	49%