How to make OLIVE GARDEN'S

Ingredients

• 1 pound Ditalini Pasta (Barilla brand, small tubular shape; cook 9 minutes then rinse)
• 1 tablespoon Extra Virgin Olive Oil (For browning beef)
• 1.5 pounds Ground Beef (Very lean (90% lean))
• 1 cup Celery (Sliced, about 2‑3 stalks)
• 1 cup Yellow Onion (Finely chopped, about 1 medium onion)
• 1 cup Carrots (Matchstick cut, about 2 medium carrots)
• 1 tablespoon Garlic (Minced, about 3 cloves)
• 2 cans (29 oz each) Petite Diced Tomatoes (With juice)
• 15 ounce can Tomato Sauce
• 2 cups Tomato Juice (Or V8 if preferred)
• 0.25 teaspoon Dried Oregano
• 0.25 teaspoon Dried Basil
• 1 tablespoon Good Seasons Italian Dressing Mix
• 0.5 tablespoon Cracked Black Pepper (Half a tablespoon (about 1.5 tsp))
• 1 tablespoon Kosher Salt (For final seasoning)
• 15 ounce can Great Northern Beans (Drained and rinsed)
• 15 ounce can Dark Red Kidney Beans (Drained and rinsed)

Instructions

1. Cook Ditalini Pasta Separately

   In a large pot bring 5 quarts of water to a rolling boil, add 2 tablespoons salt, then add 1 pound ditalini pasta. Cook for 9 minutes, drain in a colander, and rinse under cold water to stop cooking.

   Time: PT15M

   Temperature: Boiling

2. Brown Ground Beef

   In the large stock pot over high heat add 1 tablespoon olive oil, then add 1.5 pounds very lean ground beef. Break it up and cook until fully browned, about 7 minutes. Remove with a slotted spoon and set aside, leaving the juices in the pot.

   Time: PT7M

   Temperature: High

3. Sauté Aromatics

   To the same pot add 1 cup sliced celery, 1 cup finely chopped yellow onion, 1 cup matchstick carrots, and 1 tablespoon minced garlic. Cook, stirring frequently, until the onion becomes translucent and the mixture is fragrant, about 5 minutes.

   Time: PT5M

   Temperature: Medium

4. Add Tomatoes and Seasonings

   Stir in two 29‑oz cans petite diced tomatoes (with juice), 15‑oz can tomato sauce, 2 cups tomato juice (or V8), 0.25 tsp dried oregano, 0.25 tsp dried basil, 1 tbsp Good Seasons Italian dressing mix, 0.5 tbsp cracked black pepper, and the reserved beef juices. Mix well.

   Time: PT5M

   Temperature: Medium

5. Simmer Soup

   Bring the mixture to a gentle boil, then reduce to a low simmer. Cover and let simmer for 45 minutes, stirring occasionally to prevent sticking.

   Time: PT45M

   Temperature: Low

6. Add Beans and Pasta

   Drain and rinse the 15‑oz cans Great Northern beans and dark red kidney beans. Add both beans and the cooked ditalini pasta to the pot. Stir and heat through until the soup returns to a slight simmer, about 5 minutes.

   Time: PT5M

   Temperature: Medium

7. Season and Serve

   Taste the soup and add 1 tablespoon kosher salt and 4‑5 cranks of cracked black pepper as needed. Give a final stir, ladle into bowls, and serve with a side salad and breadsticks.

   Time: PT3M

Nutrition Facts

Calories

580

Protein

30 g

Carbohydrates

80 g

Fat

15 g

Fiber

5 g