Pasta e Fagioli Soup (Olive Garden Copycat)
, Serves 6
A hearty Italian-American soup of beef, vegetables, tomatoes, ditalini and two kinds of beans in a herby broth.
| 1 Tbsp olive oil (for the beef) | Brown beef, drain, set aside | Add liquids, herbs, beef; season | Boil, cover, simmer 15-20 min | Stir in pasta & beans, 1 min | Stir in parsley; top with cheese | |
| 450 g lean ground beef | ||||||
| 1 Tbsp olive oil (for the vegetables) | Sauté onion, carrot, celery 6 min | Add garlic, sauté 1 min | ||||
| 190 g chopped yellow onion | ||||||
| 130 g diced carrots (about 2 medium) | ||||||
| 100 g diced celery (about 3 stalks) | ||||||
| 3 cloves garlic, minced (1 Tbsp) | ||||||
| 3 (225 g) cans tomato sauce | ||||||
| 2 (410 g) cans low-sodium chicken broth | ||||||
| 120 ml water, plus more as desired | ||||||
| 1 (425 g) can diced tomatoes | ||||||
| 2 tsp granulated sugar | ||||||
| 1 1/2 tsp dried basil | ||||||
| 1 tsp dried oregano | ||||||
| 3/4 tsp dried thyme | ||||||
| 1/2 tsp dried marjoram | ||||||
| Salt and freshly ground black pepper | ||||||
| 130 g dry ditalini pasta | Cook pasta al dente, drain | |||||
| 1 (425 g) can dark red kidney beans, drained and rinsed | ||||||
| 1 (425 g) can great northern beans, drained and rinsed | ||||||
| 3 Tbsp minced fresh parsley | ||||||
| Finely shredded Romano or Parmesan cheese, for serving |
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