Olive Garden Pasta e Fagioli Soup
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Chelsea's Messy Apron · by Chelsea Lords★ 5.0 (21)

Olive Garden Pasta e Fagioli Soup

NUTRITION · PER SERVING50M COOK
CAL 26%·PRO 71%
CARBS 63G49% OF CAL
14G FIBER0G ADDED0G INTRINSIC36G OTHER13G TOTAL SUGAR
FAT 13G23% OF CAL
3G SAT9G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A hearty vegetable soup with ground beef, white beans, kidney beans, and small pasta in a tomato-herb broth. A cozy, filling meal inspired by Olive Garden's classic.

mainitaliansoupbeefdairy free
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Nutrition & ingredients

Ingredients

serves 6
  • 1 tablespoon olive oil
  • 3/4 cup diced carrots (3 carrots)
  • 3/4 cup diced celery (3 ribs)
  • 3/4 cup diced yellow onion (1/2 an onion)
  • 1 pound lean ground beef (93/7)
  • 2 teaspoons minced garlic (2 cloves)
  • Salt and pepper
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon dried thyme
  • 2 (14.5-ounce) cans fire-roasted diced tomatoes (undrained)
  • 1 (15-ounce) can dark red kidney beans (drained and rinsed)
  • 1 (15-ounce) can white beans (cannellini beans or great northern beans, drained and rinsed)
  • 2 tablespoons tomato paste
  • 1-1/2 cups Rao’s marinara sauce
  • 2 to 4 cups reduced-sodium beef broth (see note 1)
  • 1 large beef bouillon cube
  • 1 bay leaf
  • 3/4 cup ditalini pasta (measured when uncooked)
  • 3 teaspoons red wine vinegar (divided)
  • Serving suggestions (see note 2)
PREP
20M
SODIUM
1518MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.