Description
Experience the comforting flavors of Better Than Olive Garden Pasta e Fagioli right in your kitchen with this hearty and satisfying recipe. Packed with tender beans, perfectly cooked ditalini pasta, and a rich medley of herbs and spices, this soup is sure to become a household favorite. It’s not only delicious but also customizable to suit your tastes or dietary needs. In just under an hour, you can whip up a nutritious meal that’s perfect for any occasion—whether it’s a cozy weeknight dinner or a gathering with friends. Serve it alongside crusty bread for the ultimate comfort food experience.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- ½ pound ground beef (optional)
- 2 tablespoons tomato paste
- 6 cups chicken broth
- ½ cup ditalini pasta
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon red pepper flakes (or more to taste)
- Salt to taste
- Pepper to taste
- Kidney beans
- Cannellini beans
Instructions
- Heat olive oil in a large pot over medium heat.
- Sauté diced onion, carrots, and celery until softened (about 5–7 minutes).
- Add minced garlic, oregano, basil, and red pepper flakes; cook for 1 minute.
- If using ground beef, add it now and cook until browned; drain excess grease.
- Stir in tomato paste and cook for another minute.
- Pour in chicken broth; bring to a boil.
- Add kidney and cannellini beans; reduce heat to low and simmer for at least 30 minutes.
- Cook ditalini pasta according to package instructions; add to soup before serving.
- Optional: Blend part of the soup for creaminess before serving.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 310
- Sugar: 4g
- Sodium: 680mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 10g
- Protein: 20g
- Cholesterol: 50mg