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Olive Garden-Style Pasta e Fagioli
Rachel Kim

Olive Garden-Style Pasta e Fagioli

This is bean-and-pasta soup, not chili with noodles. Tomato, ground beef and two beans form the base, while ditalini goes in near the end. Cook the pasta separately if you expect leftovers; otherwise it drinks the broth overnight.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 1 lb ground beef
  • 1 tbsp olive oil
  • 1 large yellow onion diced
  • 2 carrots diced
  • 2 celery ribs diced
  • 2 garlic cloves minced
  • 1 can crushed tomatoes 28 oz
  • 5 cups low-sodium beef broth
  • 1 can kidney beans 15 oz, drained
  • 1 can cannellini beans 15 oz, drained
  • 1 cup ditalini pasta
  • 1 1/2 tsp kosher salt
  • 1 tsp dried oregano
  • 1/2 tsp ground black pepper

Method
 

  1. Brown the ground beef in a Dutch oven until it reaches 160°F, then drain excess fat.
  2. Add the olive oil, onion, carrots and celery and cook for 7 minutes until softened.
  3. Stir in the garlic and oregano for 30 seconds.
  4. Add the tomatoes, broth, salt and black pepper and simmer for 20 minutes.
  5. Add both beans and the ditalini and simmer for 10 to 12 minutes until the pasta is tender.
  6. Rest for 5 minutes and thin with up to 1 cup hot broth if the pasta tightens the soup.