Copycat Olive Garden Pasta E Fagioli Soup

Name: Copycat Olive Garden Pasta e Fagioli Soup (Standard)
Total time: 1 h
Yield: 6 servings
Cuisine: Italian
Ingredients: 2 tbsp Olive Oil; 1 cup Diced Onion; 1 cup Diced Carrots; 1 cup Diced Celery; 2 cloves Garlic-minced; 8 cups Chicken Broth; 1 (14.5 oz) can Diced Tomatoes-undrained; 1 (15 oz) can Kidney Beans-drained and rinsed; 1 (15 oz) can Cannellini Beans-drained and rinsed; 1 cup Ditalini Pasta; 1 tsp Dried Oregano; 1/2 tsp Dried Basil; 1/4 tsp Red Pepper Flakes; 2 tbsp Chopped Fresh Parsley

⏱1h

👥6 servings

🔥320 cal

Easy

🍽️Italian

A hearty and flavorful pasta and bean soup, replicating the classic Olive Garden favorite.

2 tbsp Olive Oil

1 cup Diced Onion

1 cup Diced Carrots

1 cup Diced Celery

2 cloves Garlic-minced

See all 17 ingredients ↓

(0 reviews)

⏱1h

👥6 servings

🔥320 cal

Easy

🍽️Italian

A hearty and flavorful pasta and bean soup, replicating the classic Olive Garden favorite.

#Soup #Pasta #Italian #Comfort Food

Instructions

Heat Olive Oil in a large pot or Dutch oven over medium heat.
Add Diced Onion, Diced Carrots, and Diced Celery from the Base group and cook until softened, about 5-7 minutes.
Add Garlic-minced from the Base group and cook for 1 minute more, until fragrant.
Pour in Chicken Broth and add Diced Tomatoes, Kidney Beans, and Cannellini Beans from the Liquid group. Bring to a boil.
Stir in Ditalini Pasta, Dried Oregano, Dried Basil, and Red Pepper Flakes from the Pasta & Seasoning group. Season with Salt and Black Pepper to taste.
Reduce heat to low, cover, and simmer for 15-20 minutes, or until pasta is tender.
Serve hot, garnished with Chopped Fresh Parsley and Grated Parmesan Cheese from the Finishing group.

Ingredients

2 tbsp 30 mL Olive Oil
1 cup 240 mL Diced Onion
1 cup 240 mL Diced Carrots
1 cup 240 mL Diced Celery
2 cloves 6 mL Garlic-minced
8 cups 1.9 L Chicken Broth
1 (14.5 oz) can 411 g Diced Tomatoes-undrained
1 (15 oz) can 425 g Kidney Beans-drained and rinsed
1 (15 oz) can 425 g Cannellini Beans-drained and rinsed
1 cup 160 g Ditalini Pasta
1 tsp 5 mL Dried Oregano
1/2 tsp 2.5 mL Dried Basil
1/4 tsp 1.25 mL Red Pepper Flakes
Salt To taste
Black Pepper To taste
2 tbsp 30 mL Chopped Fresh Parsley
Grated Parmesan Cheese To taste

Equipment

Large pot or Dutch oven
Cutting board
Knife

Instructions

Heat Olive Oil in a large pot or Dutch oven over medium heat.
Add Diced Onion, Diced Carrots, and Diced Celery from the Base group and cook until softened, about 5-7 minutes.
Add Garlic-minced from the Base group and cook for 1 minute more, until fragrant.
Pour in Chicken Broth and add Diced Tomatoes, Kidney Beans, and Cannellini Beans from the Liquid group. Bring to a boil.
Stir in Ditalini Pasta, Dried Oregano, Dried Basil, and Red Pepper Flakes from the Pasta & Seasoning group. Season with Salt and Black Pepper to taste.
Reduce heat to low, cover, and simmer for 15-20 minutes, or until pasta is tender.
Serve hot, garnished with Chopped Fresh Parsley and Grated Parmesan Cheese from the Finishing group.

Nutrition per serving

Calories 320

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Copycat Olive Garden Pasta E Fagioli Soup

Copycat Olive Garden Pasta E Fagioli Soup

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