Oh my goodness, let me tell you about one of my all-time favorite comfort foods: Pasta e Fagioli! Inspired by my many visits to Olive Garden, this hearty Italian soup is like a warm hug in a bowl. Seriously, there’s just something magical about the combination of tender pasta and creamy beans simmered together in a rich broth. I remember the first time I tasted it; I was hooked! The flavors blend so beautifully, and it’s packed with wholesome ingredients that make it feel like a meal straight from a Nonna’s kitchen. Plus, it’s super quick to whip up, making it perfect for those busy weeknights when you still want something delicious. Trust me, once you make this delightful soup, you’ll want to keep it in your regular rotation!
Ingredients List
- 1 cup ditalini pasta – This small, tube-shaped pasta is perfect for soaking up all the delicious broth.
- 1 can (15 oz) cannellini beans – Make sure to drain and rinse these creamy beans for a smooth texture in your soup.
- 1 can (15 oz) red kidney beans – Also drained and rinsed; they add a nice color and a bit of heartiness.
- 1 can (14.5 oz) diced tomatoes – These bring a fresh, tangy flavor to the mix and add a lovely red hue.
- 1 medium onion, chopped – The base of your soup; sauté until soft to release that sweet flavor.
- 2 cloves garlic, minced – Fresh garlic adds an aromatic punch that enhances the entire dish.
- 4 cups vegetable broth – Use a good-quality broth for the best flavor; it’s the heart of this soup!
- 1 tablespoon olive oil – This is what you’ll use to sauté the veggies; it adds richness.
- 1 teaspoon dried oregano – A classic Italian herb that infuses the soup with a warm, earthy flavor.
- Salt and pepper to taste – Essential for bringing all the flavors together, adjust to your liking!
How to Prepare Pasta e Fagioli Olive Garden
- First things first, heat that lovely olive oil in a large pot over medium heat. You want it warm and ready to make those flavors sing!
- Once the oil is shimmering, toss in the chopped onion and minced garlic. Sauté them for about 3-4 minutes until the onion turns soft and translucent. Oh, the smell is heavenly!
- Next, stir in the diced tomatoes, vegetable broth, and both types of beans. This is where the magic really starts to happen! Give it a good stir to combine everything.
- Now, sprinkle in the dried oregano, and season with salt and pepper to taste. Bring this delicious mixture to a gentle boil. You’ll want to keep an eye on it, as it can bubble up quickly.
- Once boiling, reduce the heat and let it simmer for about 20 minutes. This will allow all those wonderful flavors to meld together beautifully. You might want to stir occasionally to make sure nothing sticks to the bottom.
- While that’s simmering, cook the ditalini pasta separately according to the package instructions. It should be al dente, as it will continue to absorb some broth when mixed with the soup.
- When the soup is ready, gently combine the cooked pasta with the soup just before serving. This way, the pasta stays perfectly tender without getting mushy!
Why You’ll Love This Recipe
- Quick Preparation: With just 10 minutes of prep and 30 minutes of cooking, you can have a delicious meal on the table in under an hour!
- Hearty Flavor: The combination of beans, tomatoes, and herbs creates a robust and satisfying flavor that warms you from the inside out.
- Vegetarian-Friendly: This soup is packed with plant-based ingredients, making it a great choice for vegetarians and anyone looking to eat more greens.
- Family-Approved: Kids and adults alike will love this comforting bowl of goodness. It’s a hit at the dinner table!
- Versatile: Feel free to customize with your favorite veggies or spices, making it a dish you can make your own every time!
Tips for Success
Alright, let’s make sure your Pasta e Fagioli turns out absolutely fabulous! Here are some of my favorite tips to help you avoid any hiccups along the way:
- Don’t Overcook the Pasta: Cook your ditalini pasta just until al dente. If you cook it too long, it can turn mushy once you combine it with the soup. Trust me, nobody wants a bowl of mush!
- Use Quality Broth: Since the vegetable broth is the base of your soup, going for a high-quality one makes a world of difference. A homemade broth or a low-sodium store-bought option works wonders!
- Adjust Seasoning: Everyone’s taste buds are different, so don’t hesitate to adjust the salt and pepper to suit your palate. A little squeeze of lemon juice right before serving can also brighten the flavors beautifully!
- Let It Rest: If you have time, let the soup sit for a bit after cooking. This allows the flavors to meld together even more. Just remember to reheat gently!
- Experiment with Add-Ins: Feel free to throw in some chopped spinach or kale in the last few minutes of cooking for a nutritional boost. It’s a great way to sneak in some extra greens!
Variations
One of the best things about Pasta e Fagioli is how adaptable it is! You can easily switch things up to keep it exciting. Here are some tasty variations to consider:
- Vegetable Medley: Add in any seasonal veggies you have on hand! Carrots, zucchini, or bell peppers work wonderfully. Just chop them up and toss them in with the onions and garlic for a colorful twist.
- Different Beans: While cannellini and red kidney beans are classic, don’t hesitate to mix in chickpeas or black beans for a different flavor and texture. Each bean brings its own unique personality!
- Spicy Kick: If you like a bit of heat, sprinkle in some red pepper flakes or diced jalapeños when you’re sautéing the onions. It adds a delightful warmth that can elevate the whole dish!
- Herb Variations: Swap out the dried oregano for fresh basil or thyme for a fresh, aromatic touch. You could even add a bay leaf while simmering for an extra layer of flavor!
- Pasta Swap: While ditalini is traditional, feel free to use any small pasta shape you love—elbow macaroni, orzo, or even gluten-free options work just as well!
- Protein Boost: For a heartier version, toss in some diced cooked sausage or shredded chicken towards the end of cooking. It makes the soup even more filling and delicious!
With these variations, you can make Pasta e Fagioli your own time and time again. Get creative and have fun with it!
Storage & Reheating Instructions
Let’s talk about how to keep your delicious Pasta e Fagioli fresh and tasty! If you have any leftovers (which is rare because it’s so good!), here’s how to store and reheat them properly:
- Storage: Allow the soup to cool completely before transferring it to an airtight container. This helps prevent condensation and keeps your soup from becoming watery. It can be stored in the refrigerator for up to 3 days.
- Freezing: If you want to keep it longer, you can freeze Pasta e Fagioli! Just make sure to leave out the pasta before freezing, as it can become mushy when thawed. Store the soup in freezer-safe containers for up to 3 months.
- Reheating: To reheat, simply transfer the soup to a pot and heat it over medium-low heat, stirring occasionally until warmed through. If you froze it, let it thaw overnight in the refrigerator before reheating.
- Adding Fresh Pasta: If you’ve frozen the soup, you can cook fresh pasta separately and add it just before serving. This way, you’ll have that delightful al dente texture every time!
- Microwave Option: If you’re in a hurry, you can also reheat individual portions in the microwave. Just make sure to use a microwave-safe bowl and cover it loosely to avoid splatters. Heat in 1-minute intervals, stirring in between, until hot.
With these tips, you can enjoy your Pasta e Fagioli even after it’s made! You’ll be glad you saved some for later, trust me.
Nutritional Information
Now, let’s talk about what’s in this delicious bowl of Pasta e Fagioli! Here’s a breakdown of the typical nutritional values per serving. Keep in mind that these values are estimates based on common ingredients and can vary based on your specific choices:
- Calories: 250
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Cholesterol: 0mg
- Sodium: 600mg
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 12g
- Sugar: 2g
This soup is not only hearty and satisfying but also packed with nutrients, making it a great choice for a healthy meal. Enjoy knowing that each bowl is doing good things for your body while tasting absolutely fabulous!
FAQs
Can I make Pasta e Fagioli ahead of time?
Absolutely! This soup actually tastes even better the next day as the flavors meld together. Just make sure to store it in the refrigerator and reheat it gently when you’re ready to enjoy it.
Can I use other types of beans?
Yes, you can! While cannellini and red kidney beans are traditional, feel free to experiment with chickpeas or black beans. Each type brings its own unique flavor and texture!
Is Pasta e Fagioli gluten-free?
It can be! Just swap out the ditalini pasta for a gluten-free pasta option. The soup itself is naturally gluten-free as long as you use a gluten-free broth.
How do I thicken the soup?
If you prefer a thicker consistency, you can mash some of the beans before adding them to the soup or stir in a bit of cornstarch mixed with water during the simmering process. It’ll give you that hearty texture!
What should I serve with Pasta e Fagioli?
This soup is delicious on its own, but I love serving it with a side of crusty bread or a fresh garden salad. It makes for a cozy and complete meal that everyone will love!
Call to Action
I’d love to hear how your Pasta e Fagioli turns out! Did you make any fun variations or tweaks to the recipe? Please leave a comment below to share your experience—I always enjoy reading your stories! If you loved this recipe, don’t forget to rate it and let others know how delicious it is. And hey, if you’re feeling generous, share a picture of your beautiful bowl on social media! Tag me, and let’s spread the love for this comforting Italian classic. Happy cooking, my friends!
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Pasta e Fagioli Olive Garden: 5 Comforting Touches to Enjoy
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Pasta e Fagioli is a hearty Italian soup made with pasta and beans.
Ingredients
- 1 cup ditalini pasta
- 1 can (15 oz) cannellini beans, drained and rinsed
- 1 can (15 oz) red kidney beans, drained and rinsed
- 1 can (14.5 oz) diced tomatoes
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion and garlic; sauté until soft.
- Stir in diced tomatoes, broth, and beans.
- Add oregano, salt, and pepper; bring to a boil.
- Reduce heat and simmer for 20 minutes.
- Cook pasta separately according to package instructions.
- Combine pasta with the soup before serving.
Notes
- Serve with grated Parmesan cheese.
- Use any small pasta you prefer.
- This soup can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 2g
- Sodium: 600mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg
Keywords: pasta e fagioli, olive garden, Italian soup, pasta soup
