Oh my goodness, let me tell you about my absolute favorite comfort food: pasta e fagioli, like the one from Olive Garden! This dish is like a warm hug in a bowl, with its hearty mix of pasta and beans simmered in a flavorful broth. I remember the first time I had it; I was at a family gathering, and the smell of that soup wafting through the kitchen was irresistible. Everyone was gathered around, sharing stories and laughter, and that soup just brought us all together. As someone who loves Italian cuisine, I’ve made it my mission to recreate this classic at home. Trust me, there’s nothing quite like a big bowl of pasta e fagioli on a chilly day—it warms you right up and fills your heart with joy!
Ingredients List
- 1 cup ditalini pasta
- 2 cups cannellini beans, drained and rinsed
- 4 cups vegetable broth
- 1 cup diced tomatoes
- 1/2 cup chopped onion
- 1/2 cup chopped carrots
- 1/2 cup chopped celery
- 2 cloves garlic, minced
- 2 teaspoons Italian seasoning
- Salt and pepper to taste
- 2 tablespoons olive oil
How to Prepare Pasta e Fagioli Olive Garden
Step 1: Sauté the Vegetables
Start by heating the olive oil in a large pot over medium heat. Once it’s shimmering, toss in the chopped onions, carrots, and celery. Sauté them together until they’re tender and fragrant, about 5-7 minutes. I love how the aroma fills the kitchen at this point—it’s like a little preview of the comforting dish to come!
Step 2: Add Flavor
Next, stir in the minced garlic and Italian seasoning. Cook this mixture for just about a minute, letting those flavors mingle and blossom. You’ll want to keep stirring so the garlic doesn’t burn—trust me, burnt garlic can ruin the whole pot!
Step 3: Combine Broth and Tomatoes
Now, pour in the vegetable broth and the diced tomatoes, stirring everything together. Bring the mixture to a boil—it’s the moment when your kitchen starts to feel like an Italian trattoria! Once it’s bubbling, you know you’re on the right track.
Step 4: Cook Pasta and Beans
Time to add the ditalini pasta and the cannellini beans. Stir them in and let it cook until the pasta is al dente, which should take about 8-10 minutes. Keep an eye on it, so it doesn’t overcook; you want that perfect bite!
Step 5: Final Seasoning
Once the pasta is cooked to perfection, season the whole pot with salt and pepper to taste. Give it one last stir, then serve it hot. I like to ladle mine into bowls and maybe add a sprinkle of Parmesan cheese on top for that extra touch. Enjoy every warm, delicious bite!
Why You’ll Love This Recipe
- Quick and easy to prepare, perfect for a weeknight dinner!
- Hearty, comforting flavor that warms you from the inside out.
- Vegetarian-friendly, packed with nutritious beans and vegetables.
- One-pot meal means less cleanup—yes, please!
- Great for meal prep; leftovers taste even better the next day.
- Customizable—add your favorite veggies or spices for a personal touch.
Tips for Success
To take your pasta e fagioli to the next level, consider blending a portion of the soup after cooking. This adds a delightful creaminess without needing any heavy cream! And don’t forget to serve it with a generous sprinkle of grated Parmesan cheese on top—it complements the flavors beautifully. If you’re feeling adventurous, try adding a pinch of red pepper flakes for a little kick. Also, feel free to swap in your favorite beans if cannellini aren’t your thing. The beauty of this dish is that it’s super adaptable!
Storage & Reheating Instructions
If you find yourself with leftovers (lucky you!), store them in an airtight container in the refrigerator for up to 3 days. Just make sure it’s cooled down a bit before sealing it up! When you’re ready to enjoy another bowl, simply reheat it on the stovetop over medium heat, stirring occasionally until it’s warmed through. You might want to add a splash of vegetable broth or water to loosen it up a bit, as it tends to thicken in the fridge. Enjoy your cozy leftovers just like the first time!
Nutritional Information
Now, let’s talk about the numbers! Each bowl of this comforting pasta e fagioli is packed with goodness. Here’s a quick breakdown of the estimated nutritional values:
- Calories: 350
- Fat: 9g
- Protein: 15g
- Carbohydrates: 55g
- Fiber: 10g
- Sugar: 4g
- Sodium: 800mg
These values can vary based on ingredients and portion sizes, but rest assured, this dish is a hearty way to nourish your body while enjoying every delightful spoonful!
FAQ Section
Can I use different beans? Absolutely! While cannellini beans are traditional, you can swap them for kidney beans or even black beans if you prefer. Each brings its own unique flavor and texture!
How can I make this dish gluten-free? To make pasta e fagioli gluten-free, simply use gluten-free ditalini pasta. There are some great options available these days, so you won’t miss out on that comforting bite!
What other vegetables can I add? This soup is super adaptable! You can throw in bell peppers, zucchini, or spinach for added nutrients and flavor. Just chop them up and add them along with the other veggies.
Can I freeze leftovers? Yes! This soup freezes beautifully. Just make sure to cool it completely before transferring it to airtight containers. When you’re ready to enjoy it, thaw it in the fridge overnight and reheat on the stove.
How spicy is it? The recipe is not spicy, but if you like a little heat, add some red pepper flakes when you sauté the vegetables. It’s a simple way to amp up the flavor!
For more delicious recipes, check out Creamy Garlic Parmesan Pasta or Garlic Butter Pasta.
Print
Pasta e Fagioli Olive Garden: 5 Reasons You’ll Crave It
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A hearty and comforting Italian soup with pasta and beans.
Ingredients
- 1 cup ditalini pasta
- 2 cups cannellini beans, drained and rinsed
- 4 cups vegetable broth
- 1 cup diced tomatoes
- 1/2 cup chopped onion
- 1/2 cup chopped carrots
- 1/2 cup chopped celery
- 2 cloves garlic, minced
- 2 teaspoons Italian seasoning
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Heat olive oil in a pot over medium heat.
- Add onion, carrots, and celery. Cook until tender.
- Add garlic and Italian seasoning. Stir for 1 minute.
- Pour in vegetable broth and diced tomatoes. Bring to a boil.
- Add pasta and beans. Cook until pasta is al dente.
- Season with salt and pepper. Serve hot.
Notes
- For creaminess, blend a portion of the soup.
- Serve with grated Parmesan cheese.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 4g
- Sodium: 800mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 0mg
Keywords: pasta e fagioli, Olive Garden, Italian soup, beans, pasta
