Are you an absolute sucker for Olive Garden’s soup, salad, and breadsticks? Nicely, I absolutely acknowledge that it’s my most loved detail about this well-liked Italian chain. Limitless bowls of tasty soup with soft breadsticks and tasty, new crunchy salad? You can’t go erroneous. My go-to favourite soup to order has constantly been the Pasta Fagioli, so I like to have a copycat Pasta Fagioli recipe in my back again pocket each time I have a soup craving and I can not make it to the restaurant chain!
What is Pasta e Fagioli?
When I initially began creating this Pasta e Fagioli recipe, I decided to phone my mom and grandmother. My grandma is 100 per cent Italian and offers me all the intel on traditional Italian dishes—like a traditional Italian Pasta Fagioli recipe. The two of them instructed me that Pasta Fagioli is far more like a bean stew, even although it is called a soup. In between all the distinct ingredients, primarily the pasta, there isn’t a complete great deal of liquid remaining in the bowl. A bowl of Pasta Fagioli really should just about be as hearty as a bowl of do-it-yourself chili.
Similar: Effortless, wholesome, 350-calorie recipe ideas you can make at residence.
What makes this a copycat Olive Back garden Pasta Fagioli?
Though there are several variations to building a selfmade Pasta Fagioli soup recipe, I resolved to go right to the resource to see what was in Olive Garden’s particular recipe. In accordance to the menu on the Olive Backyard garden web-site, the elements in their soup include things like “white and red beans, floor beef, fresh new tomatoes, and tubetti pasta in a savory broth.”
In buy to make the most genuine copycat Olive Yard recipe, I utilised this record as a guideline to create the rest of the soup. I extra a straightforward mirepoix (carrots, celery, onion) to it, as very well as oregano and thyme for flavor. The very best “tubetti” pasta I could find quickly at the grocery retail store was a box of ditalini, which is why I made a decision on that sort exclusively. And, of study course, there is minced garlic. Simply because what Italian recipe wouldn’t have it?
So here’s my choose on an Olive Backyard garden Pasta e Fagioli recipe—with a specific seal of approval from my Italian grandma.
Copycat Olive Backyard Pasta Fagioli Recipe
Helps make 8 servings
1 pound floor beef
1 yellow onion, diced
4 garlic cloves, minced
3 carrots, peeled & diced
2 celery stalks, diced
1 15 oz. can kidney beans, drained
1 15 oz. can white (cannellini) beans, drained
2 15 oz. can tomato sauce
1 15 oz. can diced tomatoes
3 cups hen broth
1 tsp dried oregano
1 tsp dried thyme leaves
1 cup ditalini pasta
Salt & pepper, to taste
Finely chopped parsley, optional
Grated parmesan, optional
How to Make It
- Heat a significant dutch oven or a stockpot more than medium heat.
- Add in the ground beef, onion, minced garlic, carrots, and celery, seasoned with salt and pepper, and cook until no lengthier pink (about 5 minutes). Drain the grease into a can.
- Increase in the kidney beans, white beans, tomato sauce, diced tomatoes, hen broth, oregano, and thyme leaves into the pot. Stir to combine.
- After the liquid starts off to boil, include in the pasta.
- Decrease the warmth and cook for 10 minutes, or right up until the pasta is finished.
- Provide with chopped parsley and grated parmesan, if ideal.