In the heart of Italy, in a rustic village where time seems to stand still, Nonna Lucia would gather her family every Sunday for a hearty bowl of Pasta e Fagioli. This classic Italian soup, translating to “pasta and beans,” is a symbol of comfort and tradition, embodying the essence of Italian home cooking. The Olive Garden has brought this beloved dish to many, and with this copycat recipe, you can recreate the same warm, rich flavors in your own kitchen.
Pasta e Fagioli is more than just a soup; it’s a celebration of simple, wholesome ingredients coming together in perfect harmony. Each spoonful tells a story of family, tradition, and love, making it a perfect dish for gatherings or cozy nights at home.
Key Considerations, Tips, and Tricks
- Quality Ingredients: Use fresh vegetables, high-quality beans, and good olive oil for the best flavor.
- Seasoning: Taste and adjust the seasoning throughout the cooking process to ensure a balanced flavor profile.
- Pasta Cooking: Cook the pasta separately to avoid it becoming too soft or soaking up too much broth.
- Texture: For a creamier soup, blend a portion of the beans before adding them to the pot.
- Simmering: Let the soup simmer to allow the flavors to meld together beautifully.
Ingredients
- 2 tbsp olive oil
- 1 lb ground beef
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 (15 oz) can of tomato sauce
- 1 (15 oz) can of diced tomatoes
- 1 (15 oz) can of red kidney beans, drained and rinsed
- 1 (15 oz) can of great northern beans, drained and rinsed
- 4 cups beef broth
- 1 cup water
- 1 tsp dried basil
- 1 tsp dried oregano
- 1/2 tsp dried thyme
- Salt and pepper, to taste
- 1 cup ditalini pasta
- 2 cups fresh spinach, chopped (optional)
- Freshly grated Parmesan cheese, for serving
- Fresh parsley, for garnish
