Olive Garden Pasta Fagioli Recipe
Olive Garden Pasta Fagioli: Now available is my Olive Garden Pasta e Fagioli Recipe. This recipe is superior to the one you get in restaurants. This Soup is sure To be a hit.
It’s perfect for meal prep. It’s easy to prepare, reheats well all week, and it’s both satisfying and nutritious.
What is Pasta e Fagioli?
Italian for “Pasta e Fagioli” means “pasta e beans” and is an excellent translation considering that the soup is rich in beans and pasta.
This soup is packed with lean ground beef and aromatic vegetables, making it a complete meal in one pot.
Olive Garden Pasta Fagioli Ingredients
- 3 Celery ribs, diced
- Three minced garlic cloves
- 3 (8oz) cans of tomato sauce
- 2 (14.5oz.) can of beef broth
- One can (14.5oz.) of petite diced tomatoes
- 1/2 cup water
- 1 lb ground beef lean
- One chopped yellow onion
- 2 medium carrots, diced
- 2 teaspoons granulated sugar
- One teaspoon dried basil
- One teaspoon dried oregano
- 8 oz dry ditalini pasta
- 1 (15oz) can of dark red kidney beans, drained and rinsed
- 1 (15oz.) can of cannellini beans, drained.
- Freshly grated Parmesan cheese for your enjoyment
- Salt and pepper to taste
How to make Olive Garden Pasta Fagioli
Step 1. Cook ground beef in a large saucepan over medium heat until it is no longer pink.
Step 2. After the beef has been cooked, add celery, carrots, and garlic.
Step 3. Next, combine the tomato sauce, beef broth, and can of petite diced tomatoes with 1/2 cup water, basil and oregano.
Step 4. Bake the pasta ditalini in the oven for 10 minutes or until the vegetables are tender.
Step 5. Mix in the cannellini and kidney beans, and heat through. You may prefer a thinner soup.
Step 6. Serve with grated Parmesan cheese.
Storing Olive Garden Pasta Fagioli
Pasta e Fagioli soup is stored in an airtight container for at least three days. Separate microwave-safe containers are preferred to make it easier to heat individual portions.
Can I Freeze Pasta Fagioli Soup?
Yes. It will keep for three months in an airtight container. Allow the liquid to expand for about 3/4 inch.
I keep the soup and pasta separately in the freezer. Let it cool for at least an hour before you heat it.
Olive Garden Pasta Fagioli Instructions
Heat Ground beef in a large Saucepan on Medium heat until it becomes No longer Pink.
Add celery, carrots And garlic to the beef after it has been Cooked.
Add tomato sauce, beef broth and canned tomatoes to your pot.
Boil the pasta for 5-6 minutes. Bake the pasta ditalini in the oven for 10 minutes or until the vegetables and pasta are tender.
Cook the kidney beans and cannellini until well combined. You can adjust the seasoning to make it thinner by adding more water.
Combine everything and heat the beans. Serve with grated Parmesan cheese.
Olive Garden Pasta Fagioli Nutrition Fact
- Calories: 329kcal
- Carbohydrates: 33g
- Protein: 19g
- Fat: 13g
- Saturated Fat: 5g
- Cholestero: 40mg
- Sodium: 1261mg
- Potassium: 1055mg
- Fiber: 7g
- Sugar: 8g
- Vitamin A: 4005IU
- Vitamin C: 17.7mg
- Calcium: 103mg
- Iron: 4.9mg
FAQs About Olive Garden Pasta Fagioli Recipe
Can I use black beans in olive garden pasta e Fagioli soup?
Red kidney beans can be substituted for black beans. The soup will be darker in color if you use red kidney beans instead. Drain the black beans’ liquid and rinse them.
Can you freeze olive garden pasta e Fagioli soup?
The mixture can be frozen in a baggie and made ahead. Allow it To thaw in a bag until it is ready for You to Serve. After it has Thawed, heat the water in a Large Saucepan and simmer it for About 10 Minutes.
What is the difference between minestrone and pasta Fagioli soup?
They are very similar! Minestrone is rich in vegetables and offers lots of variety. Pasta Fagioli focuses on beans and smaller pasta shapes.