Copycat Olive Garden Pasta E Fagioli Soup

Name: Copycat Olive Garden Pasta e Fagioli Soup (Upgraded)
Total time: 1 h 15 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 3 tbsp Olive Oil; 1 cup Diced Onion; 1 cup Diced Carrots; 1 cup Diced Celery; 3 cloves Garlic-minced; 6 cups Chicken Broth; 2 cups Crushed Tomatoes; 1 (15 oz) can Cannellini Beans-drained and rinsed; 1 (15 oz) can Borlotti Beans-drained and rinsed; 1/2 cup Dry Red Wine; 1 cup Ditalini Pasta; 1 tbsp Tomato Paste; 1 tsp Dried Oregano; 1/2 tsp Dried Basil; 1/4 tsp Red Pepper Flakes; 2 tbsp Chopped Fresh Parsley; 1 tbsp Extra Virgin Olive Oil

⏱1h 15m

👥6 servings

🔥350 cal

Medium

🍽️Italian

A more refined version of the classic soup, with richer flavors and a smoother texture.

3 tbsp Olive Oil

1 cup Diced Onion

1 cup Diced Carrots

1 cup Diced Celery

3 cloves Garlic-minced

See all 20 ingredients ↓

(0 reviews)

⏱1h 15m

👥6 servings

🔥350 cal

Medium

🍽️Italian

A more refined version of the classic soup, with richer flavors and a smoother texture.

#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 7-10 minutes.
Add Garlic-minced from the Base group and cook for 1 minute more, until fragrant.
Stir in Tomato Paste from the Pasta & Seasoning group and cook for 2 minutes, stirring constantly.
Deglaze the pot with Dry Red Wine from the Liquid group, scraping up any browned bits from the bottom.
Pour in Chicken Broth and add Crushed Tomatoes, Cannellini Beans, and Borlotti 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 18-22 minutes, or until pasta is tender.
Stir in Extra Virgin Olive Oil from the Finishing group before serving. Serve hot, garnished with Chopped Fresh Parsley and Grated Parmesan Cheese from the Finishing group.

Ingredients

3 tbsp 45 mL Olive Oil
1 cup 240 mL Diced Onion
1 cup 240 mL Diced Carrots
1 cup 240 mL Diced Celery
3 cloves 9 mL Garlic-minced
6 cups 1.4 L Chicken Broth
2 cups 480 mL Crushed Tomatoes
1 (15 oz) can 425 g Cannellini Beans-drained and rinsed
1 (15 oz) can 425 g Borlotti Beans-drained and rinsed
1/2 cup 120 mL Dry Red Wine
1 cup 160 g Ditalini Pasta
1 tbsp 15 mL Tomato Paste
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
1 tbsp 15 mL Extra Virgin Olive Oil

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 7-10 minutes.
Add Garlic-minced from the Base group and cook for 1 minute more, until fragrant.
Stir in Tomato Paste from the Pasta & Seasoning group and cook for 2 minutes, stirring constantly.
Deglaze the pot with Dry Red Wine from the Liquid group, scraping up any browned bits from the bottom.
Pour in Chicken Broth and add Crushed Tomatoes, Cannellini Beans, and Borlotti 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 18-22 minutes, or until pasta is tender.
Stir in Extra Virgin Olive Oil from the Finishing group before serving. Serve hot, garnished with Chopped Fresh Parsley and Grated Parmesan Cheese from the Finishing group.

Nutrition per serving

Calories 350

Ratings & Reviews

0 reviews

Copycat Olive Garden Pasta E Fagioli Soup

Copycat Olive Garden Pasta E Fagioli Soup

Ratings & Reviews

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