Description
Recreate the comforting flavors of Olive Garden’s Pasta e Fagioli in your own kitchen with this delightful recipe. This hearty soup is brimming with rich, layered flavors from fresh vegetables, tender beans, and perfectly cooked pasta, making it a satisfying meal for any occasion. With its customizable ingredients, you can easily tailor it to suit your preferences or dietary needs.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 6 cups chicken broth
- ½ cup ditalini pasta
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon red pepper flakes (or more to taste)
- 1 can kidney beans, drained and rinsed
- 1 can cannellini beans, drained and rinsed
- Grated Parmesan cheese for garnish
Instructions
- In a large pot or Dutch oven, heat olive oil over medium heat.
- Add onion, carrots, and celery; sauté until softened (5–7 minutes).
- Stir in garlic, oregano, basil, and red pepper flakes; cook for 1 minute.
- If using ground beef or turkey, add now and cook until browned.
- Mix in tomato paste and cook for another minute.
- Pour in chicken broth and bring to a boil.
- Add kidney beans and cannellini beans; reduce heat and simmer covered for at least 30 minutes.
- Cook ditalini pasta according to package instructions until al dente; stir into soup.
- For creaminess, blend part of the soup if desired before serving.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl (about 400g)
- Calories: 320
- Sugar: 5g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 10g
- Protein: 18g
- Cholesterol: 30mg