Description
A classic Italian dish made with pasta and beans in a rich broth, reminiscent of Olive Garden’s famous recipe.
Ingrédients
L'échelle
- 1 lb ground beef
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) cannellini beans, drained and rinsed
- 1 can (14.5 oz) diced tomatoes
- 4 cups beef broth
- 1 cup small pasta (like ditalini)
- 2 tsp Italian seasoning
- Salt and pepper to taste
- Parmesan cheese for serving
Instructions
- In a large pot, brown the ground beef over medium heat. Drain excess fat.
- Add onion, carrots, celery, and garlic. Cook until vegetables soften.
- Stir in kidney beans, cannellini beans, diced tomatoes, and beef broth.
- Bring to a boil, then reduce heat and add pasta.
- Simmer until pasta is tender, about 10 minutes.
- Season with Italian seasoning, salt, and pepper.
- Serve hot with grated Parmesan cheese.
Notes
- This dish can be made ahead and reheated.
- Add more broth for a soupier consistency.
- Top with fresh herbs for extra flavor.
- Temps De Préparation: 15 minutes
- Temps De Cuisson: 30 minutes
- Catégorie: Main Course
- Méthode: Stovetop
- Cuisine: Italian
La Nutrition
- Taille D'Une Portion: 1 cup
- Calories: 350
- Sucre: 4g
- De Sodium: 800mg
- La graisse: 10g
- Graisses Saturées: 4g
- Les Graisses Insaturées: 5g
- Les Gras Trans: 0g
- Les hydrates de carbone: 50g
- La fibre: 10g
- La protéine: 20g
- Le taux de cholestérol: 40mg
Mots-clés: copycat olive garden pasta e fagioli, Italian soup, pasta and beans recipe