Olive Garden Pasta e Fagioli

Olive Garden Pasta e Fagioli Recipe - Italian Ground Beef and Bean Soup

Region / culture: Italy | Preparation time: 20 minutes | Cooking time: 45 minutes | Servings: 8

Introduction

Pasta e Fagioli is a classic Italian soup that translates to "pasta and beans." This hearty and comforting dish is a favorite at Olive Garden restaurants, and now you can make it at home with this delicious recipe.

History

Pasta e Fagioli has humble origins as a peasant dish in Italy, where it was made with simple and inexpensive ingredients like beans, pasta, and vegetables. Over time, it has evolved into a popular and beloved soup that is enjoyed by people all over the world.

Ingredients

3 tsp of oil
2 lb (907 g) of ground beef
14 oz (397 g) of slivered carrots
12 oz (340 g) of chopped onions
14 oz (397 g) of diced celery
48 oz (1.36 kg) of canned diced tomatoes
2 cups of red kidney beans
2 cups of white kidney beans
88 oz (2.49 kg) of beef stock
3 tsp of oregano
2.5 tsp of pepper
5 tbsp of fresh parsley, chopped
1.5 tsp of tabasco sauce
48 oz (1.36 kg) of spaghetti sauce
8 oz (227 g) of dry pasta shell macaroni

How to prepare

Sauté the beef in oil in a large 10 qt (9.46 liter) pot until the beef starts to brown.
Add the onions, carrots, celery, and tomatoes and simmer for about 10 minutes.
Drain and rinse the beans and add them to the pot.
Also, add the beef stock, oregano, pepper, Tabasco, spaghetti sauce, and noodles.
Simmer until the celery and carrots are tender, about 45 minutes.

Variations

Add cooked Italian sausage or ground turkey for a different flavor profile.
Use different types of beans like cannellini beans or chickpeas for a unique twist.
Add extra vegetables like zucchini, spinach, or kale for added nutrition.

Cooking Tips & Tricks

Make sure to brown the ground beef before adding the vegetables to enhance the flavor of the soup.

- Drain and rinse the beans before adding them to the pot to remove excess sodium and starch.

- Simmer the soup slowly to allow the flavors to meld together and develop a rich and hearty taste.

Serving Suggestions

Serve Pasta e Fagioli with a side of crusty bread or a simple green salad for a complete and satisfying meal.

Cooking Techniques

Sauté the vegetables before adding them to the pot to enhance their flavor.

- Simmer the soup slowly to allow the flavors to develop and meld together.

Ingredient Substitutions

Use ground turkey or Italian sausage instead of ground beef.

- Use vegetable broth instead of beef stock for a vegetarian version.

- Use gluten-free pasta for a gluten-free option.

Make Ahead Tips

Pasta e Fagioli can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave before serving.

Presentation Ideas

Garnish Pasta e Fagioli with a sprinkle of fresh parsley and a drizzle of olive oil for a beautiful and appetizing presentation.

Pairing Recommendations

Serve Pasta e Fagioli with a glass of red wine like Chianti or Sangiovese for a classic Italian pairing.

Storage and Reheating Instructions

Store leftover Pasta e Fagioli in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave until heated through.

Nutrition Information

Calories per serving

Each serving of Pasta e Fagioli contains approximately 400 calories.

Carbohydrates

Each serving of Pasta e Fagioli contains approximately 45 grams of carbohydrates.

Fats

Each serving of Pasta e Fagioli contains approximately 12 grams of fat.

Proteins

Each serving of Pasta e Fagioli contains approximately 25 grams of protein.

Vitamins and minerals

Pasta e Fagioli is a good source of vitamin A, vitamin C, iron, and potassium.

Alergens

This recipe contains gluten from the pasta and may contain dairy if Parmesan cheese is added as a garnish.

Summary

Pasta e Fagioli is a nutritious and balanced meal that provides a good mix of carbohydrates, fats, and proteins, along with essential vitamins and minerals.

Summary

Pasta e Fagioli is a delicious and comforting soup that is perfect for a cozy night in. With simple ingredients and easy preparation, this recipe is sure to become a family favorite. Enjoy!

How did I get this recipe?

The first time I saw this recipe, I knew it was something I had to make. It was a cold winter day, and I was flipping through a cooking magazine when I stumbled upon a picture of a steaming bowl of Olive Garden Pasta e Fagioli. The colors and textures in the photo were so enticing, I could practically taste the savory broth and hearty beans just by looking at it.

I had never tried Pasta e Fagioli before, but I knew that I had to make it. The combination of pasta, beans, and vegetables seemed like the perfect comfort food for a chilly day. So, I set out to recreate the dish in my own kitchen.

I started by gathering all the ingredients I would need. The recipe called for onions, carrots, celery, garlic, diced tomatoes, beans, chicken broth, pasta, and a variety of herbs and spices. As I chopped and diced, the aroma of the fresh ingredients filled my kitchen, making me even more excited to taste the finished product.

I sautéed the onions, carrots, and celery in a large pot until they were soft and fragrant. Then, I added the garlic and let it cook for just a minute before stirring in the diced tomatoes. The smell of the tomatoes mingling with the other vegetables was heavenly, and I couldn't wait to add the rest of the ingredients.

Next, I poured in the chicken broth and added the beans, allowing the mixture to simmer and meld together. As the broth bubbled and the flavors combined, I added a generous amount of herbs and spices to give the soup a rich and robust flavor. The scent of oregano, basil, and thyme wafted through the air, making my mouth water in anticipation.

Finally, it was time to add the pasta. I carefully measured out the noodles and stirred them into the pot, watching as they softened and absorbed the savory broth. The Pasta e Fagioli was almost ready, and I couldn't wait to ladle myself a steaming bowlful.

As I took my first spoonful of the finished dish, I was transported to a cozy Italian trattoria, surrounded by the warmth and comfort of good food and good company. The flavors of the Pasta e Fagioli danced on my taste buds, each bite a delicious combination of creamy beans, al dente pasta, and savory broth.

From that moment on, Pasta e Fagioli became a staple in my cooking repertoire. I made it for family gatherings, potlucks, and lazy Sunday afternoons when all I wanted was a bowl of something warm and satisfying. Each time I prepared the dish, I would think back to that cold winter day when I first discovered the recipe and smile, grateful for the simple pleasures of good food and good memories.

Over the years, I have shared the recipe for Olive Garden Pasta e Fagioli with friends and family, passing down the tradition of making this comforting and delicious dish. I have adapted the recipe to suit my own tastes, adding extra vegetables, swapping out ingredients, and experimenting with different herbs and spices. But no matter how I tweak the recipe, the heart and soul of the dish remain the same – a warm and inviting bowl of Pasta e Fagioli that brings joy and comfort to all who taste it.

I am grateful for the day I stumbled upon that recipe in a cooking magazine, and for the countless bowls of Pasta e Fagioli that have brought me and my loved ones together around the table. Cooking is more than just following a set of instructions – it is an expression of love, creativity, and connection. And for me, Pasta e Fagioli will always be a reminder of the joy and fulfillment that comes from sharing a delicious meal with the people we care about most.