Description
Indulge in the warmth and comfort of The Ultimate Recipe for Olive Garden Pasta and Beans, a delightful dish packed with wholesome ingredients and rich Italian flavors. This hearty pasta and bean soup is perfect for any occasion, whether you’re hosting a family dinner or preparing meals for the week ahead. With its quick preparation time, nutritious profile, and satisfying texture, this recipe is sure to become a beloved staple in your kitchen.
Ingredients
Scale
- 2 cups Ditalini pasta or small shells
- 1 can (15 oz) Cannellini beans, drained and rinsed
- 4 cups vegetable broth (or chicken broth)
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
- 1/2 cup grated Parmesan cheese (optional)
Instructions
- Heat olive oil in a large pot over medium heat. Sauté chopped onions and minced garlic until translucent (about 3-4 minutes).
- Pour in the vegetable or chicken broth and bring to a simmer.
- Add the rinsed Cannellini beans to the pot; cook for about 10 minutes.
- Stir in the Ditalini pasta and cook according to package instructions until al dente (about 7-9 minutes).
- Season with dried basil, oregano, salt, and pepper. Adjust seasoning as necessary.
- Remove from heat, stir in fresh parsley and grated Parmesan cheese if using.
- Serve warm in bowls with additional Parmesan cheese on top if desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 750mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 5mg