Reduce heat to medium and cook soup, stirring. Bring soup to a rapid boil and add pasta. You can also opt to boil the pasta in a separate pot while the veggies simmer and then stir the cooked pasta into the soup. Add beans, tomato sauce, water, and stock to pot and raise heat to high. Once the pasta is tender, you stir in the beans and let them bubble just until they’re heated through. You let that simmer for a bit before you stir in the ditalini. Stir in the remaining 2 tablespoons of olive oil. Simmer, covered, until pasta is cooked (about 10 minutes). Once the veggies have softened, you stir in some tomato sauce, beef broth, diced tomatoes, and some thyme and oregano. Turn the heat down to low, and add the rest of the beans and the pasta, as well as the 1 teaspoon of kosher salt and 1/4 teaspoon of black pepper. (After all, most great soups start with that group of four, no?)

You start by browning some ground beef and then tossing some carrots, onions, celery, and garlic into the pot. 1 tablespoon vegetable oil 1 medium onion, chopped (1/2 cup) 2 cloves garlic, finely chopped 1 can (15 oz) Progresso cannellini beans, drained, rinsed 1. Add in tomato sauce, canned tomatoes and beef. Add a bit more olive oil to the pot and stir in garlic, onions, celery and carrots. While the soup has a very nice layered flavor, the ingredient list isn’t unwieldy by any means. This Italian soup literally means pasta and beans so thats what youll find in this dish, along with ground beef, Italian. In a dutch oven or soup pot, heat up a tablespoon of olive oil at medium heat and brown your beef. I personally love a meal that takes less than thirty minutes to make and this soup should come in well under that, closer to twenty minutes if you’re a particularly fast chopper. It’s hearty but not overbearing and the balance of herbs, tender beans, chewy ditalini pasta, and savory beef swimming in a tomato-kissed broth is just about perfect. Win win! One of my favorites is their Pasta e Fagioli. This traditional Italian soup is very hearty and satisfying, loaded with pasta, beans, and vegetables. It’s more economical and you get tons of leftovers to enjoy. Pasta e Fagioli (Soup with Pasta, Beans, and Vegetables). Cook for 20 minutes, adding pasta to soup for the last 5 to 10 minutes (depending on the package directions).

Bring to a boil over high heat then reduce to a bare simmer. While heading back to the restaurant to try them all time and time again could really drain the old wallet, the good news is you can easily make all of your favorites at home and get the same amazing flavor. Add tomatoes and their juice, chicken broth, kidney beans, and bay leaves. How can you even pick a favorite Olive Garden soup? It’s a nearly impossible task.

Pasta e fagioli