How to make OLIVE GARDEN'S | Pasta e Fagioli

cannellini beans

🥗Healthier: navy beans

💰Cheaper: pinto beans

Navy beans are lower in calories, while pinto beans are often less expensive.

Parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated Pecorino

Nutritional yeast adds a cheesy flavor without dairy, while Pecorino is often more affordable.

In a large stock pot, bring 5 quarts of water to a boil and add 2 tablespoons of salt.

Once boiling, add 1 pound of Barilla ditalini pasta and cook for 9 minutes, then drain and rinse under cold water.

In a large stockpot on high, add 1 tablespoon of extra virgin olive oil and 1.5 pounds of ground beef; brown the beef until cooked throughout.

Remove the ground beef with a slotted spoon and set aside.

To the remaining juices, add 1 cup of sliced celery, 1 cup of finely chopped onion, 1 cup of matchstick carrots, and 1 tablespoon of minced garlic; cook until fragrant and onion is translucent.

Add 2 cans of petite diced tomatoes, 1 can of tomato sauce, and 2 cups of tomato juice or V8.

Season with 1/4 teaspoon of oregano, 1/4 teaspoon of basil, 1 tablespoon of Italian dressing mix, and 1/2 tablespoon of cracked black pepper; return the ground beef to the pot.

Cover and simmer for 45 minutes, stirring frequently.

Drain and rinse 1 can each of Great Northern beans and dark red kidney beans.

After 45 minutes, add the drained beans and 4 cups of cooked ditalini pasta to the soup; allow to heat through.

Taste and adjust seasoning with 1 tablespoon of kosher salt and additional cracked black pepper if needed.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens