Easy Olive Garden Pasta Fagioli Soup
Warm up your evenings with this Easy Olive Garden Pasta Fagioli Soup Recipe, a delightful blend of tender ditalini pasta, hearty kidney beans, and vibrant vegetables simmered in a savory broth. This comforting dish is perfect for family dinners or gatherings with friends. In just 45 minutes, you can whip up a nutritious meal that’s rich in flavor and easy to customize according to your preferences. Whether you want to add more greens or try different beans, this recipe offers versatility while remaining simple. Serve it with crusty bread or a fresh salad for a complete experience that’s sure to please everyone at the table.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 6
- Category: Soup
- Method: Simmering
- Cuisine: Italian
Ingredients
- Extra virgin olive oil
- Onion
- Carrots
- Celery
- Garlic
- Canned crushed tomatoes
- Canned kidney beans
- Ditalini pasta
- Basil
- Oregano
- Vegetable broth
Instructions
- In a large pot over medium heat, drizzle olive oil and sauté chopped onions until translucent.
- Add diced carrots and celery; stir 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 before serving hot.
Nutrition
- Serving Size: 1 bowl (approximately 1.5 cups)
- Calories: 250
- Sugar: 7g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 10g
- Protein: 9g
- Cholesterol: 0mg