Olive Garden Pasta E Fagioli: Hearty and Velvety

Ingredients

• 454 g (1 lb)lean minced beef
• 30 ml (2 tbsp)olive oil
• 1 mediumonion, finely diced
• 2 mediumcarrots, diced
• 2 stalkscelery, diced
• 3 clovesgarlic, minced
• 1.42 litres (6 cups)beef stock
• 1 can (411 g / 14.5 oz)diced tomatoes
• 2 cans (425 g / 15 oz each)cannellini beans, drained and rinsed
• 1 tspdried oregano
• 1 tspdried basil
• 1/2 tspsalt
• 1/4 tspblack pepper
• 160 g (1 cup)uncooked ditalini pasta
• 15 g (1/4 cup)fresh parsley, chopped
• 50 g (1/2 cup)freshly grated Parmesan cheese

Instructions

1. 1

   Brown the beef

   Heat the olive oil over medium heat in a Dutch oven. Add the minced beef and cook until browned and no longer pink. Let it sear for a minute before stirring to help it form a crust.

2. 2

   Soften the vegetables

   Add the onion, carrots and celery. Sauté for about 5–7 minutes, until the vegetables are translucent and the onion is slightly golden.

3. 3

   Cook the garlic

   Stir in the minced garlic and cook for 60 seconds, until fragrant. Keep it from browning, as browned garlic can taste bitter.

4. 4

   Add the liquids

   Pour in the beef stock and diced tomatoes with their juices. Stir in the oregano, basil, salt and pepper.

5. 5

   Simmer the soup

   Bring the mixture to a gentle boil, then immediately reduce the heat to low. Simmer for 15–20 minutes, until the flavours have melded and the liquid has reduced slightly.

6. 6

   Cook beans and pasta

   Stir in the rinsed cannellini beans and uncooked ditalini. Cook for 8–10 minutes, until the pasta is al dente with a slight bite.

7. 7

   Remove from heat

   Take the pot off the heat immediately.

8. 8

   Finish with cheese

   Stir in the chopped parsley and grated Parmesan until the cheese has melted and the soup is velvety.

What is pasta e fagioli?

Pasta e fagioli means pasta and beans: a traditional Italian soup with many regional variations. This copycat-style version takes a hearty Italian-American approach, combining minced beef, cannellini beans, small pasta and tomato-rich broth.

Beef adds savoury depth, while beans and pasta make the soup filling. Parmesan stirred in off the heat gives the broth a smooth, savoury finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 378 calories, 23g protein, 41g carbs, 12g fat.

The pasta and beans provide much of the carbohydrate, while the minced beef and Parmesan contribute protein. Olive oil, beef and cheese contribute fat; serve a bowl with a green salad or extra vegetables to balance the meal.

Build flavour in the pot

Beef: Let it sear for a minute before stirring so it has time to brown. This adds more savoury flavour than simply cooking it until grey.

Vegetables: Give the onion, carrots and celery 5–7 minutes to soften before adding the liquid. Add the garlic afterwards and cook it briefly so it stays fragrant rather than bitter.

Mind the simmer

Gentle heat: Bring the stock and tomatoes just to a gentle boil, then lower the heat and simmer for 15–20 minutes. A steady, low simmer lets the flavours combine without rapidly reducing the broth.

Seasoning: The recipe adds salt and pepper before simmering. Taste the finished soup before serving, as stock and Parmesan can both contribute saltiness.

Get the pasta texture right

Ditalini: Add the pasta and beans together, then cook for 8–10 minutes. Check the pasta near the end of that window; it should be tender but still have a slight bite.

Timing: Remove the pot from the heat as soon as the pasta reaches that point. It will continue to soften in the hot soup, especially if left standing.

Finish for a velvety broth

Off the heat: Stir in the parsley and Parmesan after removing the pot from the hob. This keeps the fresh herb bright and allows the cheese to melt into the broth.

Stir thoroughly so the grated cheese is distributed through the soup. Finely grated Parmesan is easier to incorporate than larger shavings.

What to serve alongside

Bread: Serve with crusty bread for dipping up the broth. A simple green salad can add a crisp contrast to the warm, hearty soup.

Extra cheese: Put a little additional grated Parmesan on the table for anyone who would like more at serving.

Recipe notes & tips

• Let the beef sit undisturbed for a minute before stirring so it can brown.
• Dice the vegetables to a similar size so they soften at about the same rate.
• Keep the garlic moving and take care not to let it brown.
• Start checking the pasta at 8 minutes to avoid overcooking it.
• Add the Parmesan after taking the pot off the heat for a smoother finish.

Variations

• Use small pasta: Swap ditalini for another small shape, adjusting the cooking time to the packet instructions.
• Use different beans: Replace cannellini beans with another drained, rinsed white bean.
• Add greens: Stir in a handful of chopped spinach near the end of cooking.
• Make it meat-free: Omit the beef and use vegetable stock for a vegetarian-style variation.
• Add chilli: Include a pinch of chilli flakes with the dried herbs for a little heat.

Common mistakes to avoid

• Stirring the beef too soon: Let it sear briefly before stirring so it has a chance to brown.
• Browning the garlic: Cook it for just 60 seconds and avoid letting it turn brown, which can make it bitter.
• Boiling vigorously: Reduce the heat after the gentle boil so the soup simmers rather than rapidly reduces.
• Overcooking the pasta: Check it from 8 minutes and remove the pot from the heat when it still has a slight bite.
• Adding Parmesan over high heat: Take the pot off the heat first so the cheese can melt smoothly into the soup.

How to store

Refrigerate cooled leftovers in an airtight container for up to 3 days. Reheat gently in a saucepan, stirring until hot; the pasta may absorb broth as it sits, so add a little water or stock if needed.

Frequently asked questions