Pasta Fagioli Recipe – If you love the Olive Garden Pasta Fagioli recipe, then I think you’ll love this homemade version as much or more! Ready in 30 minutes!
Keyword: olive garden alfredo sauce recipe, Pasta fagioli recipe
Author: Robyn Stone
2mediumcarrotsshredded or finely chopped
4cupsvegetable stock or chicken stock
1(15-ounce) candiced tomatoes
1(8-ounce can)tomato sauce
2teaspoonschopped fresh basil or 1 teaspoon dried basil
1½teaspoonsfresh oregano or 1 teaspoon dried oregano
1teaspoonchopped fresh thyme or ½ teaspoon dried thyme
½teaspoonfreshly ground black pepper
1½cupsuncooked ditalini pasta
1(15-ounce can)red kidney beans
115-ounce can great northern beans
grated Parmesan cheesefor garnish
freshly chopped parsleyfor garnish
Brown ground beef in stockpot set over medium heat, stirring frequently until cooked throughout, about 5 minutes. Drain away any drippings from the beef and stir in the onions, carrots, and celery and cook until just tender, about 3 minutes. Stir in the garlic and reduce the heat to low. Stir in the stock, tomatoes, tomato sauce, basil, oregano, thyme, salt and pepper. Bring to a boil and stir in the ditalini, along with the beans and their liquid. Reduce the heat to medium and cook until the vegetables are tender and the pasta is al dente, about 10 minutes.
Serve warm with grated Parmesan cheese and parsley, optional.
Vegetarian: For a vegetarian version of this soup, simply omit the ground beef and use vegetable stock. Vegan: For a vegan version of this soup, simply omit the ground beef, use vegetable stock, and omit the Parmesan as garnish Make-Ahead: Allow soup to cool. Place into the refrigerator in an airtight container and store for up to 5 days.Freezer Friendly: Allow soup to cool. Place into freezer-safe container and store for up to 3 months. To reheat, allow to thaw in the refrigerator overnight and reheat over medium-low heat on the stovetop until heated throughout, about 15 minutes.