Olive Garden pasta fagioli (Print-Friendly Version)

A hearty blend of beef, beans, vegetables, and small pasta simmered in a rich broth for comfort.

# Ingredients Required:

→ Produce

01 - 1 onion, chopped
02 - 2 carrots, diced
03 - 2 celery stalks, diced
04 - 2 cloves garlic, minced

→ Meat

05 - 450 grams ground beef

→ Canned Goods

06 - 425 grams kidney beans, drained and rinsed
07 - 425 grams cannellini beans, drained and rinsed
08 - 411 grams diced tomatoes, canned

→ Liquids

09 - 950 milliliters beef broth
10 - 15 milliliters olive oil

→ Pantry

11 - 15 milliliters Italian seasoning
12 - 120 milliliters small pasta, such as ditalini
13 - Salt and black pepper, to taste

# Detailed Directions:

01 - Warm olive oil in a large pot over medium heat.
02 - Add chopped onion, diced carrots, and diced celery; cook until softened.
03 - Stir in minced garlic and cook for one minute until fragrant.
04 - Add ground beef and cook until browned, breaking it apart with a spoon.
05 - Mix in kidney beans, cannellini beans, diced tomatoes, beef broth, and Italian seasoning.
06 - Bring mixture to a boil, then reduce heat and simmer for 30 minutes to develop flavors.
07 - Add small pasta and cook until tender, approximately 10 minutes.
08 - Season with salt and black pepper according to taste before serving.

# Helpful Advice:

01 - For a vegetarian alternative, omit ground beef and substitute beef broth with vegetable broth.
02 - Adding a Parmesan cheese rind during simmering enhances the flavor.
03 - Adjust salt and pepper to your preference to balance the seasoning.

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