Easy Olive Garden Pasta Fagioli Soup Recipe
Warm up your evenings with this Easy Olive Garden Pasta Fagioli Soup Recipe, a delightful blend of savory flavors and wholesome ingredients that will transport you to Italy. This comforting soup features tender ditalini pasta, hearty beans, and aromatic vegetables simmered in a rich vegetable broth, providing the perfect balance of taste and nutrition. Whether you’re hosting a family gathering or enjoying a cozy night in, this soup is quick to prepare and sure to satisfy everyone at the table.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 6
- Category: Main
- Method: Simmering
- Cuisine: Italian
Ingredients
- Extra virgin olive oil
- Onion
- Carrots
- Celery
- Garlic
- Canned crushed tomatoes
- Canned kidney beans
- Ditalini pasta
- Basil and oregano
- Vegetable broth
Instructions
- In a large pot over medium heat, drizzle olive oil and sauté chopped onions until translucent.
- Add diced carrots and celery; stir occasionally until softened.
- Mix in minced garlic and cook for 30 seconds until fragrant.
- Pour in crushed tomatoes and vegetable broth; stir to combine.
- Add kidney beans, basil, and oregano; let simmer for 10 minutes.
- Stir in ditalini pasta and cook according to package instructions until al dente.
- Taste and adjust seasoning if needed before serving hot.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 210
- Sugar: 4g
- Sodium: 550mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 9g
- Cholesterol: 0mg