After eating at Olive Garden, I knew I needed a Pasta e Fagioli recipe to make at home from scratch. This one is a healthier version that every person in my family eats up!

Pasta e Fagioli
Print Recipe
Pasta e Fagioli
Print Recipe
  • 1# ground beef*
  • 1 small yellow onion, diced
  • 3 whole carrots, diced
  • 3 stalks of celery, diced
  • 2 cloves of garlic, minced
  • 2 14.5 oz cans petite diced tomatoes
  • 1 15 oz can kidney beans
  • 1 15 oz can great northern beans
  • 1 15 oz can tomato sauce
  • 1 tablespoon white vinegar (optional, we like both variations.)
  • 1 1/2 teaspoons salt
  • 1 teaspoon oregano
  • 1 teaspoon basil
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon dried thyme leaves
  • 1 32-oz container Pacific beef broth (or water)
  • 3 cups whole grain rotini noodles, cooked
  1. In a large pot over medium heat, cook the ground beef until no longer pink and crumbly. Drain the fat if necessary.
  2. Add onion, carrot, celery, and garlic to the pot. Saute for 10 minutes stirring frequently.
  3. Add remaining ingredients except noodles, stir, and simmer for 1 hour.
  4. Cook noodles according to package directions. Add individually to each bowl of soup so the noodles won't get soggy while sitting in pot of soup.
Recipe Notes

*Buy organic when feasible.