Healthy Recipes Soup Noodle Soup Copycat Olive Garden Pasta e Fagioli 4.8 (9) 7 Reviews This copycat Olive Garden Pasta e Fagioli soup features lean ground beef, ditalini pasta and plenty of beans, just like the original. The addition of tomato sauce helps thicken and flavor the broth. Like many soups, this will taste better the next day, but because it includes hearty ingredients like beans, you may need to loosen the soup with additional broth or water when reheating. Serve with breadsticks for dunking. By Amanda Stanfield Amanda Stanfield Amanda Stanfield is a Test Kitchen assistant in the Dotdash Meredith Food Studios. She completed her undergraduate degree in journalism and strategic communications at Hampton University. After graduation, Amanda worked in the nonprofit sector as a marketing associate for a global nonprofit organization. In 2018, she pivoted into the food industry and began training in fine-dining restaurants around Atlanta. Later she gained her culinary degree from Johnson & Wales University and went on to work in a variety of kitchens from boutique restaurants to conference hotels. As a true foodie, Amanda seeks out nutritious and unique flavors to inspire others to eat happily and healthfully. When she's not cooking up delicious recipes, you can find her lap swimming in the pool or watching a good sci-fi movie. EatingWell's Editorial Guidelines Published on December 22, 2023 Tested by Marianne Williams Tested by Marianne Williams Marianne Williams has been a test kitchen professional for Dotdash Meredith since 2016. Her recipes have been featured in many publications, including Food & Wine, Real Simple, Southern Living, Health, Rachael Ray and other print and digital brands. Meet the EatingWell Test Kitchen Reviewed by Dietitian Emily Lachtrupp, M.S., RD Reviewed by Dietitian Emily Lachtrupp, M.S., RD Emily Lachtrupp is a registered dietitian experienced in nutritional counseling, recipe analysis and meal plans. She's worked with clients who struggle with diabetes, weight loss, digestive issues and more. In her spare time, you can find her enjoying all that Vermont has to offer with her family and her dog, Winston. EatingWell's Editorial Guidelines Rate PRINT Share Trending Videos Close this video player Photo: Photographer: Robby Lozano, Food Stylist: Margaret Dickey, Prop Stylist: Julia Bayless Active Time: 40 mins Total Time: 55 mins Servings: 8 servings Nutrition Profile: Sesame-Free Nut-Free Healthy Pregnancy Soy-Free High-Protein Egg-Free Photographer: Robby Lozano, Food Stylist: Margaret Dickey, Prop Stylist: Julia Bayless Ingredients 1 tablespoon extra-virgin olive oil 1 pound lean ground beef 2 medium carrots, peeled and chopped 2 stalks celery, chopped 1 small white onion, chopped 6 cloves garlic, finely chopped 1/2 cup chopped fresh basil, plus 1/4 cup loosely packed fresh basil leaves, divided 2 teaspoons Italian seasoning 1/2 teaspoon salt 1/2 teaspoon ground pepper 3 cups lower-sodium beef broth 1 (15-ounce) can no-salt-added kidney beans, rinsed 1 (15-ounce) can no-salt-added cannellini beans, rinsed 1 (15-ounce) can no-salt-added diced tomatoes 1 (8-ounce) can no-salt-added tomato sauce 4 ounces whole-wheat ditalini pasta (about 1 cup) 1/3 cup grated Pecorino Romano cheese Directions Heat oil in a large heavy-bottomed pot over medium-high heat. Add ground beef; cook, stirring occasionally and breaking up the beef, until browned, about 5 minutes. Stir in carrots, celery and onion; cook, stirring often, until starting to soften, about 3 minutes. Add garlic; cook, stirring constantly, until fragrant, about 1 minute. Add 1/2 cup chopped basil, Italian seasoning, salt and pepper; stir to combine. Photographer: Robby Lozano, Food Stylist: Margaret Dickey, Prop Stylist: Julia Bayless Stir in broth, kidney beans, cannellini beans, diced tomatoes and tomato sauce. Bring to a simmer over medium-high heat. Stir in pasta; cover and reduce heat to medium-low. Cook until the pasta is tender, 12 to 14 minutes. Photographer: Robby Lozano, Food Stylist: Margaret Dickey, Prop Stylist: Julia Bayless Divide the soup among 8 soup bowls. Top with Pecorino Romano and the remaining 1/4 cup basil leaves. Photographer: Robby Lozano, Food Stylist: Margaret Dickey, Prop Stylist: Julia Bayless To make ahead Refrigerate in an airtight container for up to 3 days. Nutrition Information Serving Size: about 1 1/3 cupsCalories 308, Fat 11g, Saturated Fat 4g, Cholesterol 40mg, Carbohydrates 30g, Total Sugars 5g, Added Sugars 0g, Protein 22g, Fiber 6g, Sodium 485mg, Potassium 669mg EatingWell.com, December 2023 Rate It Print