Cooked - Copycat Olive Garden Pasta E Fagioli

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Copycat Olive Garden Pasta E Fagioli

8.0

1 tablespoon extra-virgin olive oil

1 pound lean ground beef

2 medium carrots, peeled and chopped

2 stalks celery, chopped

1 small white onion, chopped

6 cloves garlic, finely chopped

½ cup chopped fresh basil, plus ¼ cup loosely packed fresh basil leaves, divided

2 teaspoons Italian seasoning

½ teaspoon salt

½ teaspoon ground pepper

3 cups lower-sodium beef broth

1 (15-ounce) can no-salt-added kidney beans, rinsed

1 (15-ounce) can no-salt-added cannellini beans, rinsed

1 (15-ounce) can no-salt-added diced tomatoes

1 (8-ounce) can no-salt-added tomato sauce

4 ounces whole-wheat ditalini pasta (about 1 cup)

⅓ cup grated Pecorino Romano cheese

Heat oil in a large heavy-bottomed pot over medium-high heat. Add ground beef; cook, stirring occasionally and breaking up the beef, until browned, about 5 minutes. Stir in carrots, celery and onion; cook, stirring often, until starting to soften, about 3 minutes. Add garlic; cook, stirring constantly, until fragrant, about 1 minute. Add ½ cup chopped basil, Italian seasoning, salt and pepper; stir to combine.
Stir in broth, kidney beans, cannellini beans, diced tomatoes and tomato sauce. Bring to a simmer over medium-high heat. Stir in pasta; cover and reduce heat to medium-low. Cook until the pasta is tender, 12 to 14 minutes.
Divide the soup among 8 soup bowls. Top with Pecorino Romano and the remaining ¼ cup basil leaves.

Course🍽️Main Course

Diets🥩Carnivore...

Category🍲Soup

Cuisine🇮🇹Italian

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 45m

Created 108 weeks ago

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