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Pasta Fagioli - better than Olive Garden Recipe

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This recipe for Pasta Fagioli - better than Olive Garden, by , is from Putter's Hill Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Cheryl George


I cup mini/small pasta noodles of choice (shells, elbows, ditalini, etc.)
2 Tbsp olive oil
1 lb ground beef, cooked, rinsed/drained
3 cloves garlic, minced
1 onion, diced
3 carrots, julienned
2 stalks celery, diced
3 cups chicken broth
1 - 16 oz can tomato sauce
1 - 15 oz petite diced tomatoes
1 tsp dried basil
1 tsp dried oregano
3/4 tsp dried thyme
Salt and pepper to taste
1 - 15 oz light red kidney beans, drained and rinsed
1 - 15 oz can great northern beans, drained and rinsed

Cook pasta and set aside.

Heat olive oil in stockpot or Dutch oven over medium heat. Add garlic, onion, carrots and celery. Cook stirring occasionally until tender about 3-4 minutes. Add in cooked ground beef and mix well.

Add in chicken broth, tomato sauce, diced tomatoes, basil, oregano, thyme and 1 cup of water.

Add salt and pepper to taste.

Bring to a boil, reduce heat and simmer, covered until vegetables are tender, about 20-30 minutes.

Stir in beans and heat through.

Add pasta right before serving.

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