Pasta Fagioli by Robyn Stone

By srumbel

Pasta Fagioli Recipe - If you love the Olive Garden Pasta Fagioli recipe, then I think you'll love this homemade version as much or more! Ready in 30 minutes!
Author: Robyn Stone | Add a Pinch

Ingredients

• 1 pound ground beef
• 1/2 medium onion, finely chopped
• 2 medium carrots, shredded or finely chopped
• 3 stalks celery, chopped
• 3 cloves garlic, minced
• 4 cups vegetable stock or chicken stock
• 1 (15-ounce) can diced tomatoes
• 1 (8-ounce) can tomato sauce
• 2 teaspoons chopped fresh basil or 1 teaspoon dried basil
• 1 1/2 teaspoons fresh oregano or 1 teaspoon dried oregano
• 1 teaspoon chopped fresh thyme or 1/2 teaspoon dried thyme
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 1/2 cups dry ditalini pasta
• 1 (15-ounce) can red kidney beans
• 1 (15-ounce) can great northern beans
• grated Parmesan cheese, for garnish
• freshly chopped parsley, for garnish

Details

Preparation time 5mins
Cooking time 30mins

Preparation

Step 1

Brown ground beef in stockpot set over medium heat, stirring frequently until cooked throughout, about 5 minutes. Drain away any drippings from the beef and stir in the onions, carrots, and celery and cook until just tender, about 3 minutes. Stir in the garlic and reduce the heat to low. Stir in the stock, tomatoes, tomato sauce, basil, oregano, thyme, salt and pepper. Bring to a boil and stir in the ditalini, along with the bean and their liquid. Reduce the heat to medium and cook until the vegetables are tender and the pasta is al dente, about 10 minutes.
Serve warm with grated Parmesan cheese and parsley, optional.

Serves: 6