Pasta e Fagioli, also known as pasta and beans, is a classic Italian dish that combines simple, hearty ingredients to create a comforting and delicious meal. Originating from peasant cuisine, this soup has become a beloved favorite for many, including fans of the popular restaurant chain, Olive Garden. In this blog post, we’ll explore how to recreate Olive Garden’s mouthwatering Pasta e Fagioli right in your own kitchen, allowing you to enjoy this delicious and satisfying dish whenever the craving strikes.
Say goodbye to complicated recipes because this soup has it all in one pot! Quick and easy, you can whip up this Italian favorite in just 30 minutes, making it perfect for busy weeknights.
This delightfully robust soup truly has everything you’re craving. It’s packed with protein from ground beef and brimming with nutritious veggies like onions, carrots, and celery.
You’ll find complex carbs from the red kidney beans and cannellini beans, while pasta adds that unmistakable Italian flair. All of these ingredients come together in a rich beef broth and tomato sauce base, accompanied by diced tomatoes and the unmistakable flavors of basil and oregano—two of the most iconic herbs in Italian cooking.
2 celery stalks, chopped
1 onion, chopped
2 medium tomatoes, peeled and chopped
1 can of cannellini beans, with the liquid
1 tbsp olive oil
3 garlic cloves, minced
2 tsp dried parsley
1 tsp Italian seasoning
¼ tsp crushed red pepper flakes
8 ounces of tomato sauce
14 ½ ounces chicken broth
Salt and pepper to taste
1 cup uncooked spinach pasta
In a large saucepan or dutch oven, heat the olive oil and add in the celery and onions
Cook until onions are translucent
Add in the seasonings and cook for 5 minutes
Add the tomato sauce, the chicken broth and tomatoes and simmer for 15 minutes
Add pasta and cook for 15 minutes or until pasta is al dente
Add the can of beans with juice, stir to combine and heat through
Sprinkle with grated parmesan cheese before serving
Can be served with bread sticks or a crusty slice of bread.
Pasta can also be cooked separately and placed in the bowl prior to the soup, this will prevent soggy mushy pasta in the leftovers.
Serve with a sandwich, roasted vegetables or any type of salad.