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Pasta e Fagioli
Pasta e Fagioli Soup is our favorite soup when eating at Olive Garden. It's so easy to make at home with simple ingredients.
Prep Time
15
minutes
mins
Cook Time
40
minutes
mins
Total Time
55
minutes
mins
Course:
Main Course, Soup
Cuisine:
Italian
Keyword:
pasta e fagioli, pasta e fagioli soup
Servings:
8
servings
Calories:
383
kcal
Author:
Courtney
Ingredients
1
lb
ground beef
1
medium onion
diced
2
carrots
shredded with large grater
2
stalks celery
chopped
4
cloves
garlic
minced
15
oz
diced tomatoes
30
oz
tomato sauce
5
cups
homemade chicken broth
2
cups
red kidney beans
cooked, or 15 oz can rinsed and drained
2
cups
Northern beans
cooked, or 15 oz can rinsed and drained
1
teaspoon
dried oregano
1
teaspoon
dried basil
1/2
teaspoon
dried thyme
1/2
teaspoon
black pepper
1/2
teaspoon
salt
1
cup
ditalini pasta
do not add if freezing
Instructions
In a dutch oven, brown the ground beef and then drain the fat, and set the beef aside.
Add 1 tablespoon of olive oil to the dutch oven and saute the carrots and celery for 3-4 minutes. Add the garlic and saute for another minute.
Add the cooked ground beef back to the dutch oven and the remaining ingredients aside from the pasta.
Let the soup simmer for 30 minutes, then add pasta.
Cook until the pasta is cooked fully, and then serve as desired.
Nutrition
Serving:
1
serving
|
Calories:
383
kcal
|
Carbohydrates:
49
g
|
Protein:
26
g
|
Fat:
11
g
|
Saturated Fat:
4
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
4
g
|
Trans Fat:
1
g
|
Cholesterol:
39
mg
|
Sodium:
759
mg
|
Potassium:
1217
mg
|
Fiber:
10
g
|
Sugar:
7
g
|
Vitamin A:
3124
IU
|
Vitamin C:
16
mg
|
Calcium:
116
mg
|
Iron:
6
mg