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Olive Garden Pasta e Fagioli Soup

Olive Garden Pasta e Fagioli Soup
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Indulge in a bowl of Olive Garden Pasta e Fagioli Soup, a delightful fusion of hearty beans, tender pasta, and vibrant vegetables simmered in a savory tomato broth. This comforting dish is perfect for chilly evenings or family gatherings, providing warmth and nourishment with every spoonful. Quick to prepare in just 30 minutes, it’s not only packed with flavor but also offers a healthy dose of fiber and protein. Customize it with your favorite veggies for an extra twist or make a big batch for meal prep throughout the week. Enjoy this classic Italian comfort food that warms the soul!

Ingredients

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  • 6 ounces ditalini pasta (uncooked)
  • 15 ounces cannellini beans (canned and drained)
  • 15 ounces kidney beans (canned and drained)
  • 1 cup white onion (diced)
  • 2 cloves garlic (chopped finely)
  • 1 1/2 cups carrots (chopped small, about 2 carrots)
  • 1/2 cup celery (chopped)
  • 4 cups vegetable broth
  • 15 ounces diced tomatoes (canned or fresh)
  • 8 ounces tomato sauce
  • 4 tablespoons tomato paste
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • 1/4 teaspoon black ground pepper

Instructions

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

Nutrition

Find it online: https://juliaflavors.com/olive-garden-pasta-e-fagioli-soup/

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