Pasta e Fagioli Soup is filled with lean ground beef, beans, and pasta. Olive Garden’s Pasta e Fagioli has long been a favorite of mine, and this recipe is the best copycat version.
Olive oil Carrots, celery, yellow onion, and garlic Oregano, basil, and thyme Ground beef Tomato paste, sauce, and Diced tomatoes Beef broth Red & white kidney beans Ditalini pasta Parmesan cheese
Step 1: In a soup pot cook onions, carrots, and celery until onions are translucent. Add in the garlic and cook until fragrant.
Step 2: Stir in the dried oregano, basil, and thyme into the cooked vegetables. Cook for another 1-2 minutes or until the spices are fragrant.
Step 3: Stir the tomato paste into the vegetables.
Step 4: Add the ground beef into the soup pot and sprinkle it with salt. Cook until beef is no longer pink. Break up into small pieces as it cooks.
Step 5: To the soup pot, pour in the tomato sauce, diced tomatoes, beef broth, red kidney beans, and white kidney beans.
Step 6: Bring to a boil, then simmer for 45 minutes or until carrots and celery are soft. Add more beef broth if the soup gets too thick.
Step 7: Serve with cooked ditalini pasta. You can either add the pasta to the pot or add the amount of pasta you want into a bowl and then ladle the soup over the top.
Enjoy with grated parmesan cheese or sprinkle on crushed red pepper flakes for a little bit of spice.
Get more Healthy Soup recipes at Organize Yourself Skinny.