I love the Pasta E Fagioli soup at Olive Garden. So, the last time I had it, I got out a pen an paper and made some notes to help me try to make it at home. This is what I came up with, I hope you like it!1 tbsp olive oil
1 lb lean ground beef
Salt & Pepper
2 medium carrots - diced
1 stalk of celery - diced
1 medium onion - diced
5 medium cloves of garlic - minced
1 can 15 oz fire roasted diced tomatoes
1 box 32 oz beef stock
1 can 15 oz small white beans - drained
1 can 15 oz kidney beans- drained
1/2 tsp red pepper flakes (if you like it zesty add some more)
1 tsp dry oregano
1/2 cup small elbow pasta
Fresh grated Parmesan cheese for garnish
Garlic bread for serving
*In a large soup pot, heat olive oil for about a minute over medium heat. Add ground beef to the pot and cook for a few minutes breaking up with a wooden spoon. When beef is about half cooked, season with salt and pepper; add the carrots, celery and onion. Cook until veggies are slightly soft and the onions are translucent. Add the garlic and cook for about a minute more. Turn the heat up to medium high and add the tomatoes, beef stock, beans, red pepper flakes and basil. When the soup comes to a slight boil; reduce the heat to medium low and simmer for 25 minutes stirring occasionally. Then add the pasta and simmer for about 7 minutes more. Adjust seasoning with salt & pepper to taste. Top with fresh grated Parmesan. Serve with garlic bread.
~Serves 6
