Sure! Here’s a recipe for a Pasta e Fagioli that’s inspired by the Olive Garden version. This hearty Italian soup is loaded with pasta, beans, vegetables, and ground beef, making it a comforting and filling meal.
Ingredients
For the Soup:
- 1 pound ground beef
- 1 small onion, diced
- 1 cup diced carrots
- 1 cup diced celery
- 2 cloves garlic, minced
- 2 (14.5 oz) cans diced tomatoes
- 1 (15 oz) can tomato sauce
- 1 (15 oz) can red kidney beans, drained and rinsed
- 1 (15 oz) can great northern beans, drained and rinsed
- 1 cup ditalini pasta
- 4 cups beef broth
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon black pepper
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon crushed red pepper flakes (optional)
- 2 tablespoons olive oil
Instructions
- Cook the Beef:
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the ground beef and cook until browned. Remove the beef from the pot and drain any excess fat.
- Sauté Vegetables:
- In the same pot, add the diced onions, carrots, and celery. Cook until the vegetables are tender, about 5-7 minutes. Add the minced garlic and cook for another 1-2 minutes until fragrant.
- Add Liquids and Spices:
- Stir in the beef broth, diced tomatoes (with their juice), tomato sauce, basil, oregano, thyme, rosemary, black pepper, salt, and crushed red pepper flakes (if using). Bring the mixture to a boil.
- Simmer:
- Reduce the heat to low and let the soup simmer for about 20 minutes, allowing the flavors to meld together.
- Add Beans and Pasta:
- Stir in the drained kidney beans and great northern beans. Add the ditalini pasta and cook for an additional 10 minutes, or until the pasta is al dente. Stir occasionally to prevent the pasta from sticking to the bottom of the pot.
- Finish and Serve:
- Once the pasta is cooked, taste the soup and adjust the seasoning if necessary. If the soup is too thick, you can add a bit more beef broth or water to reach your desired consistency.
- Garnish and Enjoy:
- Ladle the soup into bowls and serve hot. You can garnish with freshly grated Parmesan cheese and chopped parsley if desired.
Tips
- Make Ahead: This soup can be made ahead of time and stored in the refrigerator for up to 3 days. The flavors often improve the next day.
- Freezing: You can freeze this soup for up to 3 months. Let it cool completely before transferring to freezer-safe containers. Thaw in the refrigerator overnight and reheat on the stove.
- Variations: Feel free to add other vegetables like zucchini or spinach for extra nutrition. You can also use Italian sausage instead of ground beef for a different flavor.
Enjoy your homemade Pasta e Fagioli, just like from Olive Garden!