Olive Garden Pasta e Fagioli Soup

Olive Garden Pasta e Fagioli Soup
Olive Garden Pasta e Fagioli Soup

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    lb ground beef (I used 90/10 grass fed)

  • 1

    small onion, chopped (1 cup)

  • 1

    large carrot, chopped (1 cup)

  • 2

    stalks celery, chopped (1 cup)

  • 2

    cloves garlic, minced

  • 28oz can crushed tomatoes

  • 15oz can tomato sauce

  • 15oz can beef broth (plus more for heating)

  • 15oz can red kidney beans (with liquid)

  • 15oz can great northern beans (with liquid)

  • 1

    teaspoon salt

  • 1

    teaspoon dried oregano

  • 1

    teaspoon dried basil

  • 1/2

    teaspoon dried thyme

  • 1/2

    teaspoon pepper

  • 2

    ×2″ parmesan rind (optional)

  • 8

    oz dry ditalini pasta

Directions

1. Brown ground beef in a large soup pot over medium-high heat until no longer pink, lightly seasoning with salt & pepper. Drain then return to the pot. Add onions, carrots, celery, and garlic, lightly season with salt & pepper, then saute for 10 minutes, stirring occasionally. Add the remaining ingredients, except for the pasta, then simmer for 1 hour stirring occasionally. 2. When the soup has 10 minutes left to simmer, cook pasta in salted boiling water until just under al dente. Drain then add to the soup and simmer for 5-10 more minutes. Remove parmesan cheese rind, then serve

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