Olive Garden Pasta e Fagioli Soup

5 from 8 votes

Olive Garden Pasta e Fagioli is a comfort food that offers healthy carbs and lots of flavor.

Course Soup

Cuisine Italian

Prep Time 10

Cook Time 20

Total Time 30

Servings Servings

Calories 322kcal

Author Ginny McMeans

6 ounces ditalini pasta - uncooked - 6 ounces by weight and 1 ½ 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 ½ cups carrots - chopped small, about 2 carrots
½ 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
¼ teaspoon black ground pepper

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.

Will keep in the refrigerator for about 4 days.