Olive Garden Pasta e Fagioli Recipe: A Hearty Italian Classic
A rich and satisfying Italian bean and pasta soup with tender beans, small pasta, and a savory herb-infused broth, perfect for a comforting meal on chilly evenings or busy weeknights.
- Prep Time: 10
- Cook Time: 35
- Total Time: 45
- Yield: 8 servings
- Category: Dinner
- Method: Simmering
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
1 tablespoon olive oil
1 medium onion, chopped
2 celery stalks, chopped
1 medium carrot, chopped
3 garlic cloves, minced
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon smoked paprika (optional)
1 (28-ounce) can crushed tomatoes (no salt added preferred)
4 cups vegetable broth
1 (15-ounce) can cannellini beans, drained and rinsed
1 (15-ounce) can kidney beans, drained and rinsed
1/2 cup small pasta (such as ditalini or elbow)
1/2 teaspoon salt, or to taste
Freshly ground black pepper, to taste
Fresh parsley, chopped (optional, for garnish)
Instructions
Heat the olive oil in a large pot over medium heat. Add the onion, celery, and carrot, and sauté for 5–6 minutes until softened.
Add the garlic, oregano, basil, and smoked paprika (if using). Sauté for another minute until fragrant.
Stir in the crushed tomatoes and vegetable broth. Bring the broth to a gentle boil.
Add the cannellini beans, kidney beans, pasta, salt, and black pepper. Stir well to combine.
Reduce the heat to low and let the soup simmer for 15–20 minutes, or until the pasta is tender and the flavors meld together. Avoid boiling vigorously to prevent the pasta from becoming mushy.
Taste and adjust seasoning, if needed. Serve hot, optionally garnished with fresh parsley.
Notes
Use vegetable broth to keep it vegetarian. For added protein, tofu or a splash of plant-based protein powder can be added.
This soup is great to make in large quantities and store in the fridge for up to 5 days or freeze for up to 3 months.
The flavor deepens when made a day in advance. Simply reheat before serving.