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Olive Garden Pasta e Fagioli Soup

Olive Garden Pasta e Fagioli Soup
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Indulge in the comforting warmth of Olive Garden Pasta e Fagioli Soup, a hearty Italian classic that transcends seasons. This nourishing soup blends tender ditalini pasta with protein-packed cannellini and kidney beans, all simmered in a rich vegetable broth with vibrant tomatoes and aromatic herbs. Perfect for family meals or cozy gatherings with friends, each bowl is brimming with flavor and nutrition. Quick to prepare in just 30 minutes, this dish is both budget-friendly and satisfying, making it a go-to choice for any occasion.

Ingredients

Scale
  • 6 ounces ditalini pasta
  • 1 cup diced white onion
  • 2 cloves garlic, finely chopped
  • 4 cups vegetable broth
  • 15 ounces diced tomatoes
  • 8 ounces tomato sauce
  • 4 tablespoons tomato paste
  • 1.5 cups chopped carrots
  • 0.5 cup chopped celery
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon cumin
  • 15 ounces canned cannellini beans, drained
  • 15 ounces canned kidney beans, drained
  • 1 teaspoon salt
  • 0.25 teaspoon black pepper

Instructions

  1. In a large skillet, add about three tablespoons of water and sauté the diced onions over medium heat for about 10 minutes until they are translucent. Add the garlic and cook for an additional minute.
  2. Pour in the vegetable broth along with the diced tomatoes, tomato sauce, tomato paste, chopped carrots, celery, oregano, basil, and cumin; stir to combine.
  3. Bring the mixture to a boil over high heat. Once boiling, add the uncooked ditalini pasta and both types of beans.
  4. Reduce the heat to medium-high and cook for about 6 to 8 minutes or until the pasta is al dente.
  5. Season with salt and black pepper to taste before serving hot.

Nutrition

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