During college, my friends and I would meet at The Olive Garden for bottomless bowls of Pasta Fagioli and bread sticks. We were all broke and the soup was incredibly filling and comforting and it only cost $6.00.
Recently, my mom sent me a Pasta Fagioli recipe of her own and although I knew her recipe would be way better, I also knew it would also bring back memories of me and my friends going to Olive Garden for dinner.
One tip I have is to cook the pasta separate from the soup. Pasta will completely absorb the broth leaving you with more of a pasta stew, so if you want more of a soup, cook the pasta separately. Everyone’s preference is different.
1 pound ground beef (or other meat of your choice)
1 yellow onion, diced
1-2 cups of carrots, thinly chopped in slices or coins
1-2 cups of celery, chopped
1 28 ounce can crushed tomatoes
1 can red kidney beans
1 can white kidney beans
4 cups of beef broth
Note: I picked up two boxes (8 cups) of beef broth in case the meat, beans and veggies absorb too much of the broth during the cooking process.
1.5 teaspoons oregano
1.5 teaspoons black pepper
1-2 tablespoons fresh parsley, chopped
1 package of Ditalini pasta
Optional: Dash of hot sauce like Sriracha or Cholula
1. Add 1-2 tablespoons of olive oil to a dutch oven over medium heat.
2. Brown the meat.
3. Once browned, add the onion, carrots, celery and crushed tomatoes.
4. Drain and rinse the beans and add to the pot.
5. Add 4 cups of beef broth – add more if needed during the cooking process.
6. Add the oregano and black pepper.
7. Let simmer for 45 minutes to an hour.
8. Cook the pasta according to instructions separately from the rest of the soup.
9. Do not combine pasta with soup until serving in individual bowls to keep the broth from being completely absorbed. Garnish with chopped parsley.
10. Store pasta and soup separately.
All Images © Regan Baroni 2016.