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pasta e fagioli soup {olive garden copycat recipe}

5.0

(193)

www.cookingclassy.com
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Prep Time: 15 minutes

Cook Time: 35 minutes

Total: 50 minutes

Servings: 6

Cost: $6.89 /serving

Ingredients

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Instructions

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Step 1

Heat 1 Tbsp olive oil in a large pot over medium high heat, crumble in ground beef and cook, stirring occasionally until cooked through.

Step 2

Drain fat from beef then transfer beef to a plate, set aside. Heat remaining 1 Tbsp olive oil in same pot.

Step 3

Add onions, carrots, and celery and saute over medium-high heat until tender about 6 minutes, add garlic and saute 1 minute longer.

Step 4

Add chicken broth, tomato sauce, water, canned tomatoes, sugar, basil, oregano, thyme, marjoram and cooked beef then season with salt and pepper to taste.

Step 5

Bring to a boil then reduce heat to medium-low, cover with lid and allow to simmer, stirring occasionally, until veggies are soft, about 15 - 20 minutes.

Step 6

Meanwhile prepare ditalani pasta according to directions on package, cooking to al dente.

Step 7

Add cooked and drained pasta to soup* along with kidney beans and great northern beans. Thin with a little more broth or water if desired.

Step 8

Allow to cook 1 minute longer. Stir in parsley, serve warm with grated Romano or Parmesan cheese.

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