Pasta e Fagioli Olive Garden (Printable Version)

A filling mix of beef, beans, veggies, and tiny pasta cooked in rich broth for a soothing dish.

# Ingredients You'll Need:

→ Veggies

01 - 2 celery stalks, chopped
02 - 1 onion, diced
03 - 2 carrots, chopped
04 - 2 garlic cloves, minced

→ Protein

05 - 450 grams ground beef

→ Canned Items

06 - 425 grams cannellini beans, rinsed and drained
07 - 425 grams kidney beans, rinsed and drained
08 - 411 grams chopped canned tomatoes

→ Liquids

09 - 15 milliliters olive oil
10 - 950 milliliters beef stock

→ Staples

11 - 120 milliliters small pasta like ditalini
12 - 15 milliliters Italian herbs
13 - Salt and pepper to taste

# Detailed Preparation Steps:

01 - Heat olive oil on medium in a big pot.
02 - Toss in onion, celery, and carrots. Cook until soft.
03 - Stir garlic in and cook for about a minute till you smell it.
04 - Put in ground beef, break it up with a spoon, and cook till browned.
05 - Add kidney beans, cannellini beans, diced tomatoes, beef stock, and herbs. Stir well.
06 - Bring to a boil then lower heat. Let it simmer for 30 minutes for flavors to blend.
07 - Add pasta and cook for around 10 minutes until it’s tender.
08 - Season with salt and pepper how you like before serving.

# Helpful Tips:

01 - Skip the beef and swap beef stock for veggie broth for a meat-free dish.
02 - Tossing in a chunk of Parmesan rind while simmering boosts taste.
03 - Taste and tweak the salt and pepper to your liking.

Return