White bowls in an overhead photo filled with Pasta e Fagioli soup with beans, pasta and carrots popping through.
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5 from 1 vote

Olive Garden Pasta e Fagioli Soup

Olive Garden Pasta e Fagioli is a comfort food that offers healthy carbs and lots of flavor. 
Course Soup
Cuisine Italian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 Servings
Calories 322kcal
Author Ginny McMeans

Ingredients

  • 6 ounces ditalini pasta - uncooked - 6 ounces by weight and 1 1/2 cups by measurement
  • 1 cup white onion - diced
  • 2 cloves garlic - chopped finely
  • 4 cups vegetable broth
  • 15 ounces tomatoes - diced and canned or fresh tomatoes to measure that amount
  • 8 ounces tomato sauce
  • 4 tablespoons tomato paste
  • 1 1/2 cups carrots - chopped small, about 2 carrots
  • 1/2 cup celery - chopped
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon cumin
  • 15 ounces cannellini beans - canned and drained
  • 15 ounces kidney beans - canned and drained
  • 1 teaspoon salt
  • 1/4 teaspoon black ground pepper

Instructions

  • Add about 3 tablespoons water to a large skillet. Sauté the onions for 10 minutes. Add the garlic and cook for a minute.
  • To the skillet add the broth, all tomato ingredients, carrots, celery, oregano, basil and cumin.
  • Bring to a boil and add the uncooked pasta and both kinds of beans
  • Reduce heat to medium high and cook the soup for 6 to 8 minutes. You are looking for al dente pasta.
  • Add the salt and pepper, stir and then taste.
  • Serve hot with crusty bread or bread sticks.

Notes

Will keep in the refrigerator for about 4 days.

Nutrition

Serving: 1Serving | Calories: 322kcal | Carbohydrates: 61g | Protein: 19g | Fat: 2g | Saturated Fat: 1g | Sodium: 711mg | Potassium: 929mg | Fiber: 13g | Sugar: 7g | Vitamin A: 6137IU | Vitamin C: 17mg | Calcium: 120mg | Iron: 5mg