There’s something magical about a steaming bowl of olive garden pasta e fagioli soup. Picture this: tender pasta swimming in a rich broth filled with savory beans and vibrant vegetables. The aroma wafts through the air like a warm hug on a chilly day. You can almost hear it whispering, “Eat me!”
I remember the first time I tasted this delightful dish at my favorite Italian restaurant. It was a cold winter evening, and as I took my first spoonful, I felt an instant wave of comfort wash over me. It has since become a family favorite for cozy nights in or when you need a little pick-me-up.
Why You'll Love This Recipe
- This incredible olive garden pasta e fagioli soup is easy to prepare with simple ingredients you likely have on hand
- The rich flavors will transport you straight to Italy while being visually appealing with its vibrant colors
- Perfect for any occasion, it offers versatility for customizing based on your pantry staples
I still remember my cousin’s face when I served this dish at our last family gathering—it was pure bliss!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- Olive Oil: Use extra virgin for the best flavor—because why not indulge a little?
- Onion: A medium onion adds sweetness; chop it finely for even cooking.
- Carrots: Fresh carrots bring color and crunch; look for firm ones without blemishes.
- Celery: Adds depth—choose crisp stalks that snap when you bend them.
- Garlic: Fresh cloves are essential here; they infuse the soup with irresistible aroma.
- Canned Tomatoes: Use diced tomatoes with their juices; they provide richness and acidity.
- Canned Kidney Beans: Rinse them well before adding—they enhance protein without overpowering flavors.
- Pasta (Ditalini or similar): Small pasta shapes work best; they absorb the broth beautifully.
- Vegetable Broth: Opt for low-sodium to control saltiness while maintaining flavor.
- Italian Seasoning: A blend of herbs that elevates the taste—homemade mixes are extra special!
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it Together
First things first: let’s get cooking!
Sauté the Vegetables: In a large pot over medium heat, add olive oil until shimmering. Toss in chopped onions, carrots, and celery; sauté until softened and fragrant.
Add Garlic: Stir in minced garlic after about 5 minutes; cook until golden brown. Your kitchen will smell amazing—like a cozy Italian kitchen!
Add Tomatoes and Beans: Pour in diced tomatoes along with their juices and kidney beans; stir well to combine everything into a colorful medley.
Add Broth and Seasonings: Pour vegetable broth over the mixture along with Italian seasoning; bring it all to a simmer while stirring occasionally.
Cook Pasta: Add ditalini pasta once the broth is bubbling. Cook according to package instructions until al dente—a little bite gives perfect texture!
Taste and Adjust: Before serving, taste your soup; adjust seasonings or add salt if needed. Let it sit for about 10 minutes to meld those fantastic flavors together.
Enjoy every last drop of this comforting olive garden pasta e fagioli soup! It’s like wrapping yourself in a cozy blanket from the inside out. Serve it alongside crusty bread or garlic knots for an unbeatable meal experience!
You Must Know
- This delightful olive garden pasta e fagioli soup is hearty and satisfying, making it a perfect meal for chilly evenings
- The rich aroma of simmering beans and spices wafts through the kitchen, inviting everyone to gather around the table
- Don’t forget the crusty bread for dipping!
Perfecting the Cooking Process
Start by sautéing onions and garlic until fragrant. Then add the vegetables and beans, followed by broth and seasonings. Finally, let it simmer to meld those delicious flavors together for a truly comforting soup experience.
Add Your Touch
Feel free to swap in your favorite beans or toss in some leftover veggies. A sprinkle of Parmesan or a dash of hot sauce can elevate flavors and make this soup uniquely yours!
Storing & Reheating
Store leftover soup in an airtight container for up to five days in the refrigerator. Reheat gently on the stove or microwave until heated through, adding a splash of broth if needed to revive its consistency.
Chef's Helpful Tips
- Use dried beans instead of canned for a richer flavor; soak them overnight for best results
- Adjust seasoning levels according to personal taste preferences for a more customized flavor profile
- Always serve with fresh bread to soak up every last drop!
I remember the first time I made olive garden pasta e fagioli soup; my friends devoured it like it was the last meal on Earth! Their compliments filled my heart with joy and made me realize cooking is all about sharing love and laughter.
FAQ
Can I use canned beans in olive garden pasta e fagioli soup?
Yes, canned beans work perfectly if you’re short on time or want convenience.
What type of pasta is best for this soup?
Small pasta shapes like ditalini or elbow macaroni are ideal for this comforting dish.
How can I make this soup vegetarian?
Simply use vegetable broth instead of chicken broth for a delicious vegetarian option.