Description
Warm up with this delicious Olive Garden Pasta e Fagioli Soup recipe, a comforting blend of vibrant flavors and wholesome ingredients.
Ingredients
- Extra virgin olive oil
- Onion
- Carrots
- Celery
- Garlic
- Canned diced tomatoes
- Low-sodium vegetable broth
- Cannellini beans
- Ditalini pasta
- Italian seasoning
- Salt & pepper
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion, carrots, celery, and minced garlic; sauté until softened.
- Stir in canned diced tomatoes along with their juices. Pour in the vegetable broth while scraping any bits from the bottom of the pot.
- Add rinsed cannellini beans, Italian seasoning, salt, and pepper. Bring to a gentle boil while stirring occasionally.
- Add ditalini pasta to the pot. Cook until al dente according to package instructions, stirring frequently.
- Taste the soup and adjust seasonings as needed before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl (about 300g)
- Calories: 220
- Sugar: 4g
- Sodium: 460mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg