Description
Indulge in the comforting flavors of Olive Garden Pasta e Fagioli Soup, a delightful blend of hearty vegetables and beans simmered in a rich tomato broth. This easy recipe comes together in just 30 minutes, making it a perfect choice for a cozy weeknight dinner or a filling lunch. Packed with nutrients from fresh ingredients, this one-pot wonder is not only satisfying but also versatile—enjoy it as a main course or with crusty bread on the side. With its robust flavor profile and healthy components, this soup is sure to become a favorite in your home.
Ingredients
Scale
- 6 ounces ditalini pasta
- 1 cup white onion, diced
- 2 cloves garlic, chopped
- 4 cups vegetable broth
- 15 ounces diced tomatoes (canned or fresh)
- 8 ounces tomato sauce
- 1.5 cups carrots, chopped
- 1/2 cup celery, chopped
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon cumin
- 15 ounces cannellini beans, drained
- 15 ounces kidney beans, drained
- 1 teaspoon salt
- 1/4 teaspoon black ground pepper
Instructions
- Heat 3 tablespoons of water in a large skillet and sauté the onions for about 10 minutes until translucent. Add garlic and cook for an additional minute.
- Add vegetable broth, all tomato products, carrots, celery, oregano, basil, and cumin to the skillet. Stir to combine.
- Bring the mixture to a boil, then add uncooked ditalini pasta and both types of beans. Stir well.
- Reduce heat to medium-high and cook for 6 to 8 minutes until the pasta is al dente.
- Season with salt and black pepper to taste before serving hot.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 4g
- Sodium: 640mg
- Fat: 4g
- Saturated Fat: 0g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 9g
- Protein: 12g
- Cholesterol: 0mg