![]() Add the ground beef to a large soup pot and brown it, then drain off the fat.Prepare the pasta according to the package directions.I recommend low sodium for both to control the salt. Small pasta - Small shells, elbows, ditali, etc.Seasonings - Dried basil, dried oregano, dried thyme, and bay leaves.Cannellini beans - 1 can, drained and rinsed.Kidney beans - 1 can, drained and rinsed.And if you’re looking for a cozy bowl of comfort, this Pasta e Fagioli Soup is sure to warm you up no matter what the temperature is outside! The rich taste and hearty texture will have you going back for spoonful after spoonful!Īs soon as you feel that first fall chill in the air, that means soup season has begun. When I’m craving a super satisfying dish that’s bursting with savory flavor, Italian vegetable soup always hits the spot. Pasta e Fagioli Soup translates to “pasta and beans soup,” and combined with ground beef, fresh veggies, and plenty of dried herbs, it’s the definition of cozy comfort! This copycat Olive Garden recipe is even better than the original and so easy to whip up right at home. Just grab a blanket and curl up with a cozy bowl.If you’re looking for a cozy bowl to warm you up on a chilly day, Pasta e Fagioli Soup is just what you need! Better than the Olive Garden original, who can resist a rich, flavorful broth simmered with savory ground beef, fresh veggies, hearty beans, and tender pasta? This hearty soup is especially perfect for those cold nights when you don’t want to go out. **NOTE about pasta – **If you plan to freeze this or serve the next day, leave out the pasta and cook on the side and then combine when you are ready to enjoy.Serve hot with a side of crusty bread, a sprinkle of parmesan cheese and some fresh chopped parsley, if desired. ![]()
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