Olive Garden Pasta e Fagioli

Step 1

Bring a large pot of salted water to a boil. Add pasta and cook per package instructions until pasta is al dente. Drain and set aside.

Step 2

Meanwhile, heat 1 tablespoon oil in a large pot over medium-high heat. Add ground beef and season with 1 teaspoon salt and ¼ teaspoon pepper. Cook, stirring to break up beef into small bits, until beef is cooked through and light golden, about 5 minutes. Drain fat from beef then scrape beef onto a plate.

Step 3

Return pot to medium-high heat and add carrots, celery, and remaining 2 tablespoons oil. Cook, stirring, 1 minute, until vegetables are brightened in color. Add garlic, and cook, stirring, until fragrant and light golden, about 1 minute. Add tomato paste and cook, stirring, until lightly toasted, about 30 seconds.

Step 4

Add cooked beef, broth, 2 cups water, tomato sauce, diced tomatoes, kidney beans, cannellini beans, Italian seasoning, and ¾ teaspoon salt to pot. Bring to a boil, then reduce heat to medium-low and simmer until veggies are softened, about 15 minutes. Stir drained pasta into soup and season to taste with more salt and pepper. Serve sprinkled with cheese.