Pasta e Fagioli with Ground Beef and Fresh Basil

Our IP Version of OLIVE GARDEN’S Pasta e Fagioli with Ground Beef and Fresh Basil

Talk about a classic! And Olive Garden’s version is even better than the norm because it’s packed with so much goodness in every spoonful. Although this dish appears in the soup section on the chain’s menu, our copycat (and the original) is really more of a well- stocked stew, even a beef- and- bean casserole with lots of vegetables. Make sure you only use lean ground beef to avoid a grease slick in the pot.

The original (as with our copycat) has red kidney beans. If you’re not a fan, omit them and use an additional 15-ounce can of cannellini beans, drained and rinsed.

Although not in keeping with the original, we found we wanted to spice up the dish. If you feel the same, add up to 1 teaspoon red pepper flakes with the dried spices. Or simply garnish the servings with those fiery flakes.

Cuisine

American

Course

Dinner, Main Course

Difficulty

Easy

Duration

30-60 min

Cooking Technique

Pressure Cook, Sauté

Keywords

30-60 min, 6 servings, american, Bruce Weinstein and Mark Scarbrough, chicken broth, contributed, cook 25 min, dinner, dried italian seasoning spice blend, easy, finely grated or shredded parmigiano- reggiano, ground black pepper, instant pot pasta, lean ground beef, main course, medium carrot, medium celery stalks, medium garlic cloves, medium yellow or white onion, olive oil, one 15-ounce can of cannellini beans, one 15-ounce can of red kidney beans, one 28-ounce can of diced tomatoes packed in juice, prep 10 min, pressure cook, raw dried ditalini or tubetti pasta (that is, sauté, table salt, thinly sliced fresh basil leaves

Prep Time

10 min

Cook Time

25 min

Servings

6 servings

Ingredients

1 tbsp olive oil
1 lb lean ground beef
1 medium yellow or white onion
2 medium celery stalks
1 medium carrot
4 cups chicken broth
One 28-ounce can of diced tomatoes packed in juice
One 15-ounce can of red kidney beans
One 15-ounce can of cannellini beans
6 oz raw dried ditalini or tubetti pasta (that is
3 medium garlic cloves
1 tbsp dried Italian seasoning spice blend
1/2 tsp table salt
1/2 tsp ground black pepper
Finely grated or shredded Parmigiano- Reggiano
Thinly sliced fresh basil leaves

Instructions

Press SAUTÉ and set to MEDIUM, NORMAL, OR CUSTOM 300°F for 10 minutes. Press START if needed.
As the pot heats, warm the oil in the insert set in a 5-, 6-, 8-, or 10-quart Instant Pot. Crumble in the ground beef and cook, stirring occasionally, until lightly browned, about 4 minutes.
Stir in the onion, celery, and carrot. Cook, stirring often, until the onion softens, about 3 minutes. Pour in the broth and scrape up any browned bits on the bottom of the insert.
Stir in the tomatoes (with their juice), the kidney beans, cannellini beans, pasta, garlic, Italian seasoning blend, salt, and pepper until well combined. Turn off the SAUTÉ function and lock the lid onto the cooker.
For the MAX Model: Set pot for PRESSURE COOK on MAX pressure. Set the time for 8 minutes with the KEEP WARM setting off. Press START if needed.
For other Instant Pot models: Set pot for PRESSURE COOK or MANUAL on HIGH pressure. Set the time for 10minutes with the KEEP WARM setting off. Press START if needed.
When the pot has finished cooking, use the quick- release method to bring the pressure back to normal. Unlatch the lid and open the cooker. Stir well, then serve hot with fresh basil and finely grated or shredded Parmigiano-Reggiano as a garnish over the servings.

Notes

Other Pots
• For a 3-quart Instant Pot, you must halve all of the ingredient amounts.
• For an 8- or 10-quart Instant Pot, you can increase all of the ingredient amounts by 50 percent.
• For a 10-quart Instant Pot, you can even double the amounts.

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