Description
Warm up with this comforting Olive Garden Pasta e Fagioli Soup, brimming with hearty beans, pasta, and vibrant flavors—perfect for a cozy meal any day of the week.
Ingredients
- Extra virgin olive oil
- Onion
- Carrots
- Celery
- Garlic
- Canned diced tomatoes
- Low-sodium vegetable broth
- Cannellini beans
- Ditalini pasta
- Italian seasoning
- Salt & pepper
- Parmesan cheese (optional)
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion, carrots, celery, and minced garlic; sauté until softened.
- Stir in canned diced tomatoes along with their juices and pour in the vegetable broth. Scrape any bits from the bottom.
- Add rinsed cannellini beans, Italian seasoning, salt, and pepper. Bring to a gentle boil while stirring occasionally.
- Add Ditalini pasta to the pot and cook until al dente according to package instructions, stirring frequently.
- Taste and adjust seasonings as needed before serving.
- Ladle into bowls and top with freshly grated Parmesan cheese if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 220
- Sugar: 4g
- Sodium: 560mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 5mg