Copycat Pasta Fagioli Soup Olive Garden Hearty - Food55

Ingredients

• 2 tablespoons extra-virgin olive oil (30 ml)
• 6 oz pancetta or bacon, diced (optional) (170 g)
• 1 lb lean ground beef (85% lean) or Italian sausage, casing removed (450 g)
• 1 medium yellow onion, finely chopped (about 1 cup) (150 g)
• 2 medium carrots, diced small (about 1 cup) (120 g)
• 2 celery stalks, diced small (about 3/4 cup) (100 g)
• 4 cloves garlic, minced (about 2 teaspoons) (12 g)
• 2 tablespoons tomato paste (30 g)
• 1 (14.5 oz) can crushed tomatoes (410 g) OR 1 1/2 cups crushed tomatoes (360 g)
• 4 cups low-sodium chicken or beef broth (960 ml)
• 1 cup water (240 ml) — adjust for preferred thickness
• 1 (15 oz) can cannellini beans, drained and rinsed (about 1 3/4 cups drained / 285 g)
• 1 bay leaf
• 1 teaspoon dried oregano (1 g)
• 1 teaspoon dried basil (1 g)
• 1/2 teaspoon crushed red pepper flakes (optional) (1 g)
• Salt and freshly ground black pepper, to taste
• 1 cup ditalini or small tube pasta, dry (about 5–6 oz / 170 g) OR 8 oz (225 g) if you prefer more pasta
• 1/3 cup freshly grated Parmigiano-Reggiano (35 g), plus extra for serving
• 1 Parmigiano rind (optional) for simmering (adds depth)
• 2 tablespoons chopped fresh parsley, for garnish (8 g)
• 1 tablespoon fresh lemon juice (optional) (15 ml)
• Extra-virgin olive oil, for drizzling (optional)