Easy Olive Garden Pasta Fagioli Soup
Warm up your evenings with our Easy Olive Garden Pasta Fagioli Soup Recipe, a delightful medley of tender pasta, hearty beans, and aromatic vegetables. This comforting soup is not only quick to prepare in just 45 minutes but also brimming with rich flavors that make it a perfect choice for both cozy weeknights and special gatherings. Feel free to customize it with your favorite greens or beans to suit your taste preferences. Whether you serve it as a starter or a main dish, this soup will surely become a family favorite that warms both the heart and soul.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 6
- Category: Main
- Method: Stovetop
- Cuisine: Italian
Ingredients
- Extra virgin olive oil
- Onion
- Carrots
- Celery
- Garlic
- Canned crushed tomatoes
- Canned kidney beans
- Vegetable broth
- Basil and oregano
- Ditalini pasta
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 pasta and cook according to package instructions until al dente.
- Taste and adjust seasoning if needed. Serve hot.
Nutrition
- Serving Size: 1 bowl (300g)
- Calories: 220
- Sugar: 6g
- Sodium: 480mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 8g
- Protein: 9g
- Cholesterol: 0mg