Description
Olive Garden Pasta e Fagioli Soup is a warm, hearty dish filled with savory beans, tender vegetables, and comforting pasta—perfect for family dinners or cozy nights in.
Ingredients
- Cannellini beans
- Diced tomatoes
- Carrots
- Celery
- Onion
- Garlic
- Small pasta (like ditalini)
- Italian seasoning
- Vegetable broth
- Olive oil
Instructions
- Gather all ingredients to streamline the cooking process.
- In a large pot over medium heat, drizzle olive oil and sauté chopped onions, carrots, and celery for 5-7 minutes until softened.
- Add minced garlic and sauté for an additional minute before stirring in diced tomatoes.
- Pour in vegetable broth and drained cannellini beans. Bring to a gentle boil while stirring occasionally.
- Season with Italian seasoning, salt, and pepper. Simmer uncovered for 15 minutes to develop flavors.
- Cook small pasta according to package instructions; then combine with the soup just before serving.
- Ladle into bowls, drizzling with extra virgin olive oil and garnishing with freshly grated Parmesan cheese if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 210
- Sugar: 4g
- Sodium: 500mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg
Keywords: For added flavor, consider swapping kidney beans for chickpeas or incorporating a splash of balsamic vinegar. This soup can be made vegetarian by using vegetable broth.