Olive Garden Pasta Fagioli [0000531]

Ingredients:

1 pound ground beef (or ground turkey for a lighter version)
1 small onion, chopped
1/2 cup diced carrots
1/2 cup diced celery
1 can (15 ounces) gluten-free kidney beans, drained and rinsed
1 can (15 ounces) gluten-free cannellini beans, drained and rinsed
1 can (15 ounces) gluten-free diced tomatoes
32 ounces gluten-free beef broth
1 cup gluten-free ditalini pasta
1 teaspoon dried oregano
1 teaspoon dried basil
Salt and black pepper to taste

Instructions:

In a large soup pot, cook the ground beef (or turkey) over medium heat until browned. Drain any excess fat.

Add the chopped onion, diced carrots, and diced celery to the pot. Sauté for about 5 minutes, or until the vegetables start to soften.

Pour in the gluten-free beef broth and add the drained and rinsed kidney beans, cannellini beans, diced tomatoes, dried oregano, and dried basil.

Season the soup with salt and black pepper to taste. Be cautious with the salt as the beef broth already contains salt.

Bring the soup to a boil, then reduce the heat to low and simmer for about 20 minutes, allowing the flavors to meld.

In a separate pot, cook the gluten-free ditalini pasta according to the package instructions until al dente. Drain and set aside.

When the soup is ready, stir in the cooked gluten-free ditalini pasta.

Serve your gluten-free Olive Garden Pasta e Fagioli copycat hot and enjoy!

This comforting and hearty soup is perfect for recreating the flavors of Olive Garden's Pasta e Fagioli at home, and it's gluten-free too!