Print

Pasta e Fagioli

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A hearty and comforting bowl of Pasta e Fagioli, reminiscent of home-cooked meals filled with love and rich flavors.

Ingredients

Scale
  • 1 pound ground beef
  • 1 can cannellini beans, drained and rinsed
  • 1 can diced tomatoes
  • 4 cups beef broth
  • 1 cup ditalini pasta
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Salt and pepper to taste
  • Grated Parmesan cheese for serving

Instructions

  1. Brown the ground beef in a large pot over medium heat, then drain excess fat.
  2. Add the chopped onions, minced garlic, diced carrots, and diced celery to the pot and sauté until softened, about 5-7 minutes.
  3. Stir in the drained cannellini beans, diced tomatoes, beef broth, oregano, basil, salt, and pepper.
  4. Raise the heat to bring the mixture to a boil, then reduce heat and simmer for about 15 minutes.
  5. Add the ditalini pasta and cook until al dente, about 8-10 minutes.
  6. Serve hot, garnished with grated Parmesan cheese.

Notes

For a leaner option, substitute ground turkey or chicken. Add fresh herbs for more vibrant flavor and experiment with different beans or pasta shapes.

Nutrition

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

Scroll to Top