Ingredients
Scale
- 1 lb ground beef
- 1/2 yellow onion, chopped
- 2 medium carrots, peeled and chopped
- 3 ribs celery, chopped
- 2 tsp minced garlic
- 3 8oz cans tomato sauce
- 2 14.5oz cans low sodium beef broth
- 1 14.5oz can petite diced tomatoes
- 1 tsp dried basil
- 1 tsp dried oregano
- 2 tsp salt, more or less to taste
- 1/2 tsp black pepper
- 1 15oz can dark red kidney beans, drained
- 1 15oz can cannellini beans, drained
- 1 cup ditalini pasta
Instructions
- In a large pot over medium heat, cook the ground beef until browned and fully cooked. Drain any excess fat before returning it to the stove.
- Add the chopped onions, carrots, celery, and minced garlic to the pot with the cooked beef. Sauté these vegetables for about 3-4 minutes until they become tender.
- Pour in the tomato sauce, low sodium beef broth, canned tomatoes along with their juices, dried basil, oregano, salt, and black pepper into the pot. Bring this mixture to a boil before reducing the heat to let it simmer for approximately 10 minutes.
- While your soup is simmering, bring a small pot of water to boil. Cook the ditalini pasta according to package instructions until al dente.
- Once your soup has simmered for 10 minutes, stir in both kidney beans and cannellini beans. Allow them to heat through while checking seasoning; adjust with more salt if necessary or add water for a thinner consistency.
- Drain your pasta once it's done cooking and add it directly into the soup mixture. Stir well to combine all ingredients.
- Top each bowl with freshly grated parmesan cheese before serving immediately. Enjoy your comforting Copycat Olive Garden Pasta E Fagioli Soup!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 4g
- Sodium: 550mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 20g
- Cholesterol: 60mg