Ditalini Pasta e Fagioli
This Olive Garden copycat recipe is full of flavor and loaded with veggies and protein. Made mostly with pantry and refrigerator staples, it is a quick and easy soup for those chilly fall weeknight meals.
Servings 12 servings
Equipment
- Large pot or Dutch oven
Ingredients
- 1 pound lean ground beef
- 2 medium carrots (about 14-16 baby carrots), diced
- 1 large onion, diced
- 1-2 stalks celery, diced
- 3 cloves garlic, minced
- 1 can (15 ounce) petite diced tomatoes
- 1 can (15 ounce) tomato sauce
- 32 ounces chicken broth
- 1 can (15 ounces) great northern beans, drained and rinsed
- 1 can (15 ounces) kidney beans, drained and rinsed
- 1 tablespoon Italian seasoning
- 1 teaspoon salt, adjust to taste
- 1 teaspoon black pepper, adjust to taste
- 1 cup dry ditalini pasta
Instructions
Ditalini Soup
- In a large pot or Dutch oven over medium heat, brown ground beef for 3-5 minutes. Break it up as it cooks.
- Remove cooked beef from the pot, drain of excess fat, and set aside.
- In the same pot, add diced carrots, onion, celery and garlic. Sauté the vegetables until softened, about 4-5 minutes.
- Add canned diced tomatoes, tomato sauce, chicken broth, both kinds of beans, cooked beef, and seasonings to the pot. Stir to combine. Simmer over medium-low heat for about 20 minutes.
- Add pasta and cook an additional 10 minutes, or until pasta is tender.
- Serve immediately.