Easy Olive Garden Pasta Fagioli Soup Recipe
Warm your soul with this Easy Olive Garden Pasta Fagioli Soup Recipe, a delightful blend of tender ditalini pasta, hearty beans, and vibrant vegetables. Perfect for chilly evenings or cozy family dinners, this soup is not only comforting but also packed with nutrition. With flavorful ingredients and quick preparation, it’s an ideal dish for busy weeknights. The versatility of this recipe allows you to customize it based on your preferences—swap in different beans or add leafy greens for an extra boost. Serve it with crusty bread or a fresh salad for a complete meal that everyone will love.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 6
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Ingredients
- Extra virgin olive oil
- Onion
- Carrots
- Celery
- Garlic
- Canned crushed tomatoes
- Canned kidney beans
- Vegetable broth
- Ditalini pasta
- Fresh basil
- Oregano
Instructions
- Heat olive oil in a large pot over medium heat. Sauté chopped onions until translucent.
- Add diced carrots and celery; stir until softened.
- Mix in minced garlic and cook until fragrant.
- Pour in crushed tomatoes and vegetable broth; stir to combine.
- Add kidney beans, basil, and oregano; simmer for 10 minutes.
- Stir in ditalini pasta and cook as per package instructions until al dente.
- Adjust seasoning as needed before serving hot.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 210
- Sugar: 6g
- Sodium: 480mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 10g
- Protein: 8g
- Cholesterol: 0mg