Description

Olive Garden Pasta e Fagioli Soup is a warm and comforting dish that brings together a delightful medley of flavors and textures. This hearty soup is not only satisfying but also nutritious, making it the perfect choice for both weeknight dinners and cozy gatherings. With its base of tender ditalini pasta, vibrant vegetables, and protein-packed beans, this recipe delivers a wholesome meal in every bowl. Enjoy it as an appetizer or a main course, and pair it with crusty bread or a fresh salad for an unforgettable dining experience. Easy to prepare in just one pot, this Olive Garden-style soup will quickly become a favorite in your household.

Ingredients

Scale

6 ounces ditalini pasta
1 cup diced white onion
2 cloves garlic, finely chopped
4 cups vegetable broth
15 ounces diced tomatoes (canned or fresh)
8 ounces tomato sauce
4 tablespoons tomato paste
1 1/2 cups chopped carrots
1/2 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)
Salt and black pepper to taste

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Instructions

In a large skillet, add three tablespoons of water and sauté the diced onions for about ten minutes until translucent. Add the garlic and cook for an additional minute.
Pour in the vegetable broth along with the diced tomatoes, tomato sauce, and tomato paste. Stir in the chopped carrots, celery, oregano, basil, and cumin.
Bring the mixture to a boil over medium-high heat; then add the ditalini pasta along with both types of beans.
Reduce heat slightly and simmer for about six to eight minutes until the pasta is al dente.
Season with salt and black pepper to taste before serving hot.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Main
Method: Cooking
Cuisine: Italian

Nutrition

Serving Size: 1 cup (240g)
Calories: 220
Sugar: 5g
Sodium: 600mg
Fat: 3g
Saturated Fat: 0g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 10g
Protein: 10g
Cholesterol: 0mg