Copycat Olive Garden Pasta e Fagioli

 

Copycat Olive Garden Pasta e Fagioli

Pasta e Fagioli, that means “pasta and beans,” is a classic Italian soup acknowledged for its hearty, comforting flavors. Olive Garden’s version is in particular famous, presenting a tomato-primarily based broth, smooth beans, savory vegetables, and small pasta. Making it at domestic is particularly easy and allows you to enjoy a bowl of heat, healthful soup each time.

Ingredients:

2 tablespoons olive oil

1 medium onion, finely chopped

2 medium carrots, diced

2 celery stalks, diced

2–three garlic cloves, minced

1 can (15 oz.) cannellini beans, tired and rinsed

1 can (15 oz.) red kidney beans, tired and rinsed

1 can (15 oz.) diced tomatoes

four cups chook broth (or vegetable broth for vegetarian)

1 teaspoon dried oregano

1 teaspoon dried basil

½ teaspoon dried thyme

¼ teaspoon crushed pink pepper flakes (non-obligatory)

1 teaspoon salt (regulate to taste)

½ teaspoon black pepper

¾ cup small pasta, which includes ditalini or elbow macaroni

2 tablespoons tomato paste

1 tablespoon sparkling parsley, chopped (for garnish)

Grated Parmesan cheese (for serving)

Instructions:

1. Sauté the Vegetables:

Heat the olive oil in a massive pot over medium warmness. Add the onion, carrot, and celery, and cook for 5–7 minutes until the vegetables are smooth and fragrant. Add the garlic and cook for some other 1–2 mins, stirring continuously to avoid burning.

 2. Add Beans and Tomatoes:

Stir within the drained cannellini and kidney beans, accompanied by using the diced tomatoes and tomato paste. Mix nicely to coat the beans and veggies with the tomato flavor.

3. Season the Soup:

Add oregano, basil, thyme, crushed purple pepper (if the use of), salt, and black pepper. Stir to mix the spices calmly all through the aggregate.

4. Add Broth and Simmer:

Pour in the hen or vegetable broth, stirring well. Bring the soup to a gentle boil, then lessen the heat and permit it simmer uncovered for 15–20 mins. This allows the flavors to meld together and the soup to thicken slightly.

5. Cook the Pasta:

While the soup simmers, cook dinner the pasta separately in salted boiling water in line with bundle commands till al dente. Drain the pasta and set apart.

6. Combine Pasta and Soup:

Once the soup has simmered, stir within the cooked pasta. Let it warmth via for two–3 mins. Taste and modify the seasoning with extra salt or pepper if wanted.

7. Serve:

Ladle the soup into bowls and sprinkle with freshly chopped parsley. Add grated Parmesan cheese for an real Olive Garden touch. Serve with crusty bread for an entire meal.

Tips for the Best Copycat Version:

For a thicker, creamier texture, mash a small part of the beans earlier than including them to the soup.

Using a mixture of beans adds more flavor and texture.

Letting the soup sit down for a few hours or overnight complements the flavor because the flavors meld together.

For a vegetarian model, sincerely use vegetable broth and pass the Parmesan or use a plant-primarily based opportunity.

This selfmade version of Olive Garden’s Pasta e Fagioli is hearty, flavorful, and perfect for a weeknight dinner or meal prep. It’s comforting with out being heavy, and you may customize it along with your favored greens or pasta shapes.