Pasta e Fagioli

Recipe from Natasha’s Kitchen who states, “Try Pasta e Fagioli and you will be coming back for seconds. This Olive Garden copycat soup recipe is loaded with delicious veggies and protein, being a true comfort food. I wouldn’t recommend freezing Pasta e Fagioli. Generally, freezing soups with pasta is not a good idea. When the noodles defrost, they tend to turn to mush, ruining the texture of your soup.”

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Pasta e Fagioli

  • Total time: 1 Hour
  • Servings: 6 Servings

Ingredients

  • 1 lb Lean Ground Beef
  • 1 Tbsp Olive Oil
  • 2 Medium Carrots, diced into small cubes
  • 1 Large Onion, diced into small cubes
  • 1 Stalk Celery, diced into small cubes
  • 3 Cloves Garlic
  • 15 oz Canned Diced Tomatoes
  • 15 oz Tomato Sauce
  • 32 oz Chicken Broth
  • 15 oz Great Northern Beans, drained and rinsed
  • 15 oz Kidney Beans, drained and rinsed
  • 1 Cup Ditalini Pasta
  • 1 Tbsp Italian Seasoning
  • 1 tsp Salt, adjust to taste
  • 1 tsp Black Pepper, adjust to taste
  • 2 Tbsp Fresh Basil (optional)

Directions

  • 1)

    On medium heat, preheat a large pot or dutch oven with oil. Add ground beef and let it brown (3-5 minutes). As it’s cooking, be sure to break it apart into small pieces.

  • 2)

    Remove cooked beef from the pot. Drain of excess fat and set aside.

  • 3)

    In the same pot, add diced carrots, onion, celery and pressed garlic. Sauté until the vegetables are softened (about 4 minutes).

  • 4)

    Add canned diced tomatoes, tomato sauce, and beef back to the cooking vegetables in the pot. Stir to combine together.

  • 5)

    Add Great Northern and kidney beans to the mix. Pour chicken broth to the pot and let simmer for about 10 minutes.

  • 6)

    Add pasta, Italian seasoning, salt and pepper and let it cook for another 10 minutes.

  • 7)

    Serve right away with a sprinkle of basil or parmesan cheese.

  • 8)

    Tip: Have a parmesan rind lying around? Don’t let it go to waste and throw it into the soup pot alongside the broth. All the oils and salty-parmesan in the rind will meld with your broth and enhance the flavor. Just make sure you take the rind out before serving.

Notes

Source: https://natashaskitchen.com/pasta-e-fagioli/