Delicious Olive Garden Pasta e Fagioli Soup
Warm up with this Delicious Olive Garden Pasta e Fagioli Soup Recipe packed with beans and pasta. Perfect for a cozy meal—try it today!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 6
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Ingredients
- Extra virgin olive oil
- Onion
- Carrots
- Celery
- Garlic
- Canned diced tomatoes
- Low-sodium vegetable broth
- Cannellini beans
- Ditalini pasta
- Italian seasoning
- Salt & pepper
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 with their juices and pour in the vegetable broth. Scrape any bits from the bottom of the pot.
- 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.
- Taste your soup and adjust seasonings as needed before serving.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 180
- Sugar: 4g
- Sodium: 350mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 7g
- Protein: 8g
- Cholesterol: 0mg