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Olive Garden Pasta and Beans

A comforting, hearty dish featuring tender pasta, robust beans, and a savory broth, perfect for cozy weeknight dinners.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

Meat and Vegetables
  • 1 lb ground beef Can substitute with ground turkey for a lighter option.
  • 1 medium onion, chopped
  • 2 medium carrots, diced
  • 2 stalks celery, chopped
  • 2 cloves garlic, minced
Liquids and Beans
  • 5 cups chicken stock Vegetable broth can be used for a vegetarian version.
  • 1 can tomato sauce
  • 1 can red kidney beans, drained and rinsed
  • 1 can catalina beans, drained and rinsed
  • 1 can diced tomatoes
Pasta and Seasonings
  • 1 cup ditalini pasta Substitute with any small pasta shape if preferred.
  • 1 tbsp Italian seasoning
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 leaf bay leaf
  • Salt and pepper to taste

Method
 

Preparation
  1. Heat a large pot over medium heat and add the ground beef. Cook until browned, then drain any excess fat.
  2. Add the chopped onions, diced carrots, celery, and minced garlic. Sauté until the vegetables are tender, about 5-7 minutes.
Cooking
  1. Pour in the chicken stock and stir in the tomato sauce, beans, diced tomatoes, and seasonings.
  2. Bring the mixture to a boil.
  3. Add the ditalini pasta and bay leaf. Lower the heat and let it simmer for about 30 minutes, stirring occasionally.
  4. Season with salt and pepper to taste before serving.

Notes

Serve with warm, crusty bread or a fresh side salad. A sprinkle of Parmigiano-Reggiano cheese enhances the flavor. For extra depth, add a splash of balsamic vinegar before serving.