Description
Warm up with this Easy Olive Garden Pasta Fagioli Soup Recipe! This comforting Italian bean soup is packed with nutritious vegetables and hearty beans, creating a deliciously satisfying meal perfect for any occasion. With its rich tomato base and aromatic herbs, every spoonful offers a symphony of flavors that will delight your taste buds. Plus, it’s quick to prepare—ready in just 45 minutes—making it an ideal choice for busy weeknights or cozy gatherings with friends and family. Enjoy customizing this versatile dish by adding your favorite greens or beans for an extra nutritional boost. Serve it warm with crusty bread for the ultimate comfort food experience.
Ingredients
- Extra virgin olive oil
- Onion
- Carrots
- Celery
- Garlic
- Canned crushed tomatoes
- Canned kidney beans
- Ditalini pasta
- Dried basil
- Dried oregano
- Vegetable broth
Instructions
- In a large pot over medium heat, drizzle extra virgin olive oil and sauté chopped onions until translucent.
- Add diced carrots and celery; stir occasionally until softened (about 5-7 minutes).
- Incorporate minced garlic; cook for 30 seconds until fragrant.
- Pour in canned crushed tomatoes and vegetable broth; stir to combine.
- Add drained kidney beans, dried basil, and oregano; simmer for 10 minutes.
- Stir in ditalini pasta; cook according to package instructions until al dente (7-10 minutes).
- Taste and adjust seasoning if needed before serving hot.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 210
- Sugar: 5g
- Sodium: 480mg
- Fat: 5g
- Saturated Fat: 0.7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 7g
- Protein: 8g
- Cholesterol: 0mg