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Olive Garden Pasta e Fagioli Soup (Lightened)
Italian-American

Olive Garden Pasta e Fagioli Soup (Lightened)

A hearty Italian bean and pasta soup with ground beef, two kinds of beans and vegetables in a tomato broth. A famous restaurant soup that stays light per bowl.

55 min
Total time
8
Servings
15 min
Prep
40 min
Cook
intermediatelunchlow-caloriehigh-fiberhigh-protein
Source: Olive Garden (copycat)

Ingredients

8 servings
  • 340 g lean ground beef, 90 percent lean
  • 15 ml olive oil
  • 1 (about 150 g) onion, diced
  • 2 (about 120 g) carrots, diced
  • 2 (about 100 g) celery stalks, diced
  • 3 garlic cloves, minced
  • 800 g canned diced tomatoes, with juice
  • 225 g tomato sauce
  • 1 L beef broth, low-sodium
  • 425 g red kidney beans, drained and rinsed
  • 425 g great northern beans, drained and rinsed
  • 150 g ditalini pasta, dry
  • 2 g dried oregano
  • 2 g dried basil
  • 6 g kosher salt, to taste
  • 1 g black pepper

Make it your way

Instructions

Plan my prep
  1. Step 1.Heat the olive oil in a large pot over medium-high heat. Add the ground beef and cook, breaking it up, for 5 to 6 minutes until browned, then drain off any fat.
  2. Step 2.Add the onion, carrots and celery and cook for 6 to 8 minutes until softened.
  3. Step 3.Stir in the garlic, oregano and basil and cook for 1 minute until fragrant.
  4. Step 4.Pour in the diced tomatoes, tomato sauce and beef broth. Bring to a boil, then reduce to a simmer.
  5. Step 5.Add both cans of drained beans and simmer uncovered for 20 minutes so the flavors meld.
  6. Step 6.Stir in the ditalini pasta and cook for 8 to 10 minutes until the pasta is tender.
  7. Step 7.Season with salt and pepper to taste. If the soup gets too thick, thin it with a splash of broth, then serve hot.

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