Sauté the Vegetables:
In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat.
Add 1 cup of diced yellow onion and 1 cup of diced celery. Sauté for about 3 minutes until the vegetables are softened.
Stir in 2 teaspoons of minced garlic and cook for an additional minute until fragrant.
Brown the Ground Beef:
Add 1 pound of ground beef to the pot. Cook, breaking it up with a spoon, until browned and no longer pink, about 5-7 minutes. Drain excess fat if necessary.
Combine the Ingredients:
To the pot, add 1 cup of matchstick carrots, 3 diced medium tomatoes, 1 can of white beans, 1 can of red kidney beans, 1 can of tomato sauce, and 2 cups of beef broth.
Stir in 1 tablespoon of dried Italian seasoning and bring the mixture to a boil.
Cook the Pasta:
Once boiling, add 1 cup of ditalini pasta to the soup. Reduce heat to a simmer and cook for about 8-10 minutes, or until the pasta is tender.
Taste and Adjust:
Taste the soup and adjust the seasoning if needed. You may want to add salt or pepper according to your taste preference.
Serve:
Ladle the hot soup into bowls.
Garnish:
Garnish each bowl with freshly chopped parsley, basil, oregano, and/or thyme for a burst of flavor and color.
This Olive Garden Pasta Fagioli Soup is a deliciously hearty meal that combines the robustness of beef with the freshness of vegetables and beans. Perfectly seasoned and packed with comforting ingredients, it’s ideal for chilly evenings or as a satisfying lunch. Enjoy this flavorful soup with crusty bread for a truly delightful dining experience! 🍲🌿✨
