Olive Garden's Pasta e Fagioli (Copycat Recipe)

This hearty Pasta e Fagioli is a comforting Italian soup packed with rich flavors and textures. With tender pasta, creamy beans, and a medley of vegetables simmered in a savory broth, it's perfect for a cozy meal. This recipe stays true to traditional Italian cooking methods and flavor combinations, making it a delightful addition to your dinner table.

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 1 medium carrot, chopped
• 1 celery stalk, chopped
• 2 cloves garlic, minced
• 1 pound ground beef
• 1 (14.5 ounce) can diced tomatoes
• 1 (15 ounce) can kidney beans, drained and rinsed
• 1 (15 ounce) can cannellini beans, drained and rinsed
• 4 cups beef broth
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup small pasta (like ditalini or elbow)
• 1/4 cup grated Parmesan cheese
• Fresh parsley, chopped (for garnish)

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion, carrot, and celery, and sauté until the vegetables are tender, about 5 minutes.
2. Add the minced garlic and ground beef to the pot. Cook until the beef is browned, breaking it apart with a spoon as it cooks.
3. Stir in the diced tomatoes, kidney beans, cannellini beans, beef broth, oregano, basil, salt, and pepper. Bring the mixture to a boil.
4. Reduce the heat and let it simmer for about 30 minutes, allowing the flavors to meld together.
5. Add the pasta to the pot and cook according to the package instructions until al dente, about 8-10 minutes.
6. Once the pasta is cooked, remove the pot from heat and stir in the grated Parmesan cheese.
7. Serve hot, garnished with fresh parsley.