Better Than Olive Garden's Pasta e Fagioli Soup

Ingredients

• 1 lb lean ground beef
• 1 Tbsp olive oil
• 2 medium carrots ((grated))
• 4 stalks celery ((cut into 1/8" slices))
• 1 medium onion ((diced))
• 1 quart beef broth
• 24 oz marinara sauce
• 15 oz cannellini beans
• 15 oz red kidney beans ((drained and rinsed))
• 1/2 cup ditalini pasta
• 2 tsp garlic salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes
• 1 Tbsp Italian seasoning
• 1 tsp dried basil
• 2 tsp granulated sugar

Instructions

1. 1

   Brown the beef: Heat a large pot over medium-high heat. Add 1 Tbsp olive oil and 1lb ground beef. Crumble the meat using a meat chopper, and cook until nicely browned.

2. 2

   Add the Italian seasonings: Add all the Italian seasonings and flavorings (2 tsp garlic salt, 1/4 tsp black pepper, 1/4 tsp red pepper flakes, 1 Tbsp Italian seasoning, 1 tsp dried basil, and 2 tsp sugar). Stir them into the meat using a wooden spatula.

3. 3

   Add the carrots, onion, and celery: Next, add one chopped onion, two grated carrots, and 4 stalks of chopped celery. Cook for 5 minutes, until tender.

4. 4

   Add the beef broth, beans, and marinara sauce: Add 1 quart of beef broth, 24 oz of marinara sauce, and 15 oz each of cannellini and red kidney beans (drained and rinsed). Bring to a boil and simmer for 15 minutes.

5. 5

   Stir in the pasta and cook then serve: Stir in 1/2 cup of ditalini pasta, then continue cooking for 10 more minutes. Remove from the heat. Serve with freshly grated Parmigiano Reggiano.