Description
A hearty Italian soup with pasta, beans, and vegetables, inspired by Olive Garden’s classic dish.
Ingredients
Scale
- 1 tbsp olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 lb ground beef or turkey
- 1 can (28 oz) diced tomatoes
- 1 can (15 oz) kidney beans, drained
- 1 can (15 oz) white beans, drained
- 4 cups chicken or vegetable broth
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp black pepper
- 1 cup ditalini pasta
- Salt to taste
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion, carrots, celery, and garlic. Cook until softened.
- Add ground beef or turkey. Cook until browned.
- Stir in diced tomatoes, beans, broth, oregano, basil, and black pepper.
- Bring to a boil, then reduce heat and simmer for 15 minutes.
- Add pasta and cook until al dente, about 8-10 minutes.
- Season with salt if needed.
- Garnish with fresh parsley before serving.
Notes
- For a vegetarian version, omit the meat and use vegetable broth.
- Store leftovers in the fridge for up to 3 days.
- Freeze without pasta for longer storage.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 6g
- Sodium: 480mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 18g
- Cholesterol: 35mg