Best Practice to Make Olive Garden Pasta E Fagioli

Are you a fan of Olive Garden's Pasta e Fagioli soup? If so, you're in luck! In this blog post, we'll be sharing a delicious copycat recipe for Olive Garden Pasta e Fagioli soup. This hearty and comforting soup is packed with pasta, vegetables, and ground beef, making it the perfect dish for those chilly winter nights. So grab your apron and let's get cooking!

Recipe Ingredients:

• 1 lb ground beef
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 can (14.5 oz) diced tomatoes
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) great northern beans, drained and rinsed
• 3 cups beef broth
• 2 cups water
• 1 cup ditalini pasta
• 2 teaspoons dried oregano
• 2 teaspoons dried basil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Recipe Instructions:

1. In a large pot or Dutch oven, cook the ground beef over medium heat until browned. Drain any excess fat.
2. Add the chopped onion, minced garlic, diced carrots, and diced celery to the pot. Cook for 5 minutes, or until the vegetables have softened.
3. Stir in the diced tomatoes, kidney beans, great northern beans, beef broth, water, dried oregano, dried basil, salt, and black pepper.
4. Bring the soup to a boil, then reduce the heat to low and simmer for 20 minutes.
5. Add the ditalini pasta to the pot and cook for an additional 10 minutes, or until the pasta is tender.
6. Remove the pot from the heat and let the soup cool for a few minutes before serving.
7. Garnish with freshly grated Parmesan cheese, if desired.

Nutrition Information:

Nutrient	Amount per Serving
Calories	350
Total Fat	10g
Saturated Fat	4g
Cholesterol	40mg
Sodium	800mg
Total Carbohydrate	40g
Dietary Fiber	8g
Total Sugars	4g
Protein	25g

Recipe Tips for Olive Garden Pasta e Fagioli:

• Feel free to customize this recipe by adding your favorite vegetables or substituting different types of beans.
• If you prefer a vegetarian version, simply omit the ground beef and use vegetable broth instead of beef broth.
• For a spicier soup, add a pinch of red pepper flakes or a chopped jalapeno pepper.
• This soup tastes even better the next day, so consider making a double batch and saving leftovers for lunch or dinner.

Question and Answer (FAQ) about Olive Garden Pasta e Fagioli:

Q: Can I make this soup in a slow cooker?

A: Absolutely! To make this soup in a slow cooker, simply brown the ground beef in a skillet, then transfer it to the slow cooker along with the remaining ingredients. Cook on low for 6-8 hours or on high for 3-4 hours.

Q: Can I freeze the leftovers?

A: Yes, this soup freezes well. Let it cool completely, then transfer to freezer-safe containers or ziplock bags. It can be stored in the freezer for up to 3 months. To reheat, simply thaw in the refrigerator overnight and warm on the stovetop or in the microwave.

Q: Can I use a different type of pasta?

A: Absolutely! While the traditional Pasta e Fagioli soup calls for ditalini pasta, you can use any small pasta shape you prefer, such as macaroni, small shells, or even mini farfalle.

Q: Can I make a vegetarian version of this soup?

A: Yes, you can easily make a vegetarian version of this soup by omitting the ground beef and using vegetable broth instead of beef broth. The rest of the recipe remains the same.

Conclusion of Olive Garden Pasta e Fagioli:

There you have it - a delicious copycat recipe for Olive Garden Pasta e Fagioli soup. This hearty and flavorful soup is a perfect choice for a comforting and satisfying meal. Whether you enjoy it on a cold winter night or serve it at a gathering with friends and family, this soup is sure to be a hit. So why not give it a try and bring the taste of Olive Garden to your own kitchen?

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