Description
Experience the warmth and comfort of homemade Easy Olive Garden Pasta Fagioli Soup. This hearty Italian soup combines tender ditalini pasta, protein-packed kidney beans, and fresh vegetables in a flavorful vegetable broth, making it perfect for chilly evenings or casual family gatherings. Packed with nutrients and rich flavors, this recipe is not only quick to prepare but also budget-friendly, ensuring you can enjoy a delicious meal without breaking the bank. Customize it by adding your favorite greens or different beans for an extra nutritional boost. Whether served with crusty bread or a light salad, this cozy dish is sure to become a staple in your kitchen.
Ingredients
- Extra virgin olive oil
- Onion
- Carrots
- Celery
- Garlic
- Canned crushed tomatoes
- Canned kidney beans
- Ditalini pasta
- Vegetable broth
- Basil
- Oregano
Instructions
- In a large pot over medium heat, drizzle olive oil and sauté chopped onions until translucent.
- Add diced carrots and celery; stir until softened.
- Mix in minced garlic and cook until fragrant (about 30 seconds).
- Pour in canned crushed tomatoes and vegetable broth; stir well.
- Add canned kidney beans, basil, and oregano; simmer for about 10 minutes.
- Stir in ditalini pasta; cook according to package instructions until al dente.
- Taste and adjust seasoning as needed before serving hot.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 228
- Sugar: 5g
- Sodium: 780mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 10g
- Protein: 9g
- Cholesterol: 0mg