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Olive Garden Pasta e Fagioli

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A comforting and hearty stew that combines savory ground beef, tender vegetables, wholesome beans, and delicate pasta, perfect for chilly evenings.

Ingredients

Scale
  • 1 lb ground beef
  • 1 onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 3 garlic cloves, minced
  • 1 can (15 oz) kidney beans, drained
  • 1 can (15 oz) great northern beans, drained
  • 1 can (28 oz) crushed tomatoes
  • 1 can (15 oz) tomato sauce
  • 4 cups beef broth
  • 1 cup ditalini pasta
  • Olive oil
  • 2 tbsp basil
  • 1 tsp oregano
  • ½ tsp thyme
  • Salt & pepper to taste

Instructions

  1. Warm the olive oil in a large pot over medium heat.
  2. Add in the diced onion, carrots, celery, and minced garlic. Sauté for about 5–7 minutes until the vegetables soften.
  3. Introduce the ground beef to the pot, cooking until browned, about 8–10 minutes.
  4. Stir in the drained kidney beans, great northern beans, crushed tomatoes, and tomato sauce.
  5. Pour in the beef broth and mix well.
  6. Sprinkle in the basil, oregano, thyme, salt, and pepper. Stir and let it simmer for a minute.
  7. Bring the pot to a gentle boil, then add the ditalini pasta. Cook according to package instructions, about 8–10 minutes.
  8. Once done, ladle into bowls and serve hot.

Notes

This dish pairs well with crusty Italian bread or a fresh garden salad. Leftovers can be stored for up to 3 days in the refrigerator.

Nutrition

Find it online: https://delishrecipezbylucy.com/pasta-e-fagioli-recipe-olive-garden/

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