Oh, let me tell you about my absolute love for hearty soups! There’s just something about curling up with a warm bowl of goodness that makes everything feel right in the world. This *pasta e fagioli* recipe, inspired by the beloved Olive Garden version, is the epitome of comfort food. It’s not just delicious; it’s a cozy hug in a bowl! With tender pasta and nutritious beans swimming in a savory broth, every spoonful warms your soul and fills your belly. Plus, it’s so simple to make! Trust me, once you try this recipe, you’ll have a new go-to dish for chilly evenings or whenever you need a little extra comfort. Let’s dive into making this delightful Italian soup!
Ingredients for Pasta e Fagioli
Gathering the right ingredients is key to making the best *pasta e fagioli*! I love how each component plays a part in creating that hearty, comforting flavor. Here’s what you’ll need:
- 1 cup ditalini pasta – This small pasta holds onto the broth beautifully, but feel free to swap it with any small shape you have on hand!
- 1 can (15 oz) cannellini beans, drained and rinsed – These creamy beans add richness to the soup and a lovely texture.
- 1 can (15 oz) kidney beans, drained and rinsed – They bring a pop of color and extra protein to the dish.
- 1 can (14.5 oz) diced tomatoes – A must for that tangy flavor base; I go for the no-salt-added variety for better control over seasoning.
- 4 cups vegetable broth – This is the heart of your soup, so I recommend using a good quality broth for maximum flavor.
- 1 medium onion, chopped – Sweet and aromatic, onion is a classic flavor starter!
- 2 cloves garlic, minced – Fresh garlic adds that irresistible aroma and depth.
- 2 carrots, diced – They bring a subtle sweetness and vibrant color to the mix.
- 2 celery stalks, diced – Celery adds crunch and enhances the overall flavor profile.
- 1 teaspoon Italian seasoning – This blend of herbs gives the soup that classic Italian flair.
- Salt and pepper to taste – Always essential to enhance the flavors.
- 2 tablespoons olive oil – For sautéing the veggies and adding a touch of richness!
Once you’ve got everything together, you’re set to create a comforting bowl of goodness that’ll warm you right up! Let’s get cooking!
How to Prepare Pasta e Fagioli
Now that we’ve got our ingredients ready, it’s time to bring this delicious *pasta e fagioli* to life! Making this soup is straightforward and oh-so-rewarding. Just follow these steps, and you’ll be savoring a bowl of cozy goodness in no time!
Step-by-Step Instructions
- First things first, heat 2 tablespoons of olive oil in a large pot over medium heat. You want it nice and warm, but not smoking. This is where the magic begins!
- Once the oil is shimmering, toss in the chopped onion, minced garlic, diced carrots, and diced celery. Sauté these veggies until they’re softened and fragrant, about 5-7 minutes. Keep stirring to avoid any browning, which can lead to bitterness.
- Next, add in the diced tomatoes, cannellini beans, and kidney beans. Give everything a good stir, then pour in the 4 cups of vegetable broth. This is where it starts to look like soup! Season with 1 teaspoon of Italian seasoning, and sprinkle in some salt and pepper to taste.
- Bring the mixture to a boil. It’s exciting to see it bubbling away! Once boiling, reduce the heat to a simmer, add the ditalini pasta, and cook according to the pasta package instructions, usually around 8-10 minutes, until it’s al dente. Stir occasionally to keep the pasta from sticking.
- As the pasta cooks, taste and adjust the seasoning if needed. You can always add a pinch more salt or pepper based on your preference!
- Finally, once the pasta is cooked perfectly, remove the pot from the heat. Let it sit for a minute or two to cool slightly before serving. This soup is best enjoyed hot, so ladle it into bowls and get ready to dig in!
Remember, cooking is all about feel, so don’t worry if things don’t go perfectly. Just stay engaged, and you’ll have a hearty, scrumptious soup that’s sure to impress!
Why You’ll Love This Recipe
- Warm, hearty comfort in every bowl – perfect for chilly nights!
- Simple ingredients that come together quickly – you won’t spend hours in the kitchen!
- Nutritious and filling, thanks to the beans and veggies – it’s a one-pot meal!
- Flexibility to customize with your favorite pasta or extra greens – make it your own!
- Leftovers taste even better the next day – if there are any left!
Tips for Success
To make sure your *pasta e fagioli* turns out perfect every time, here are some of my top tips! First, don’t rush the sautéing step—letting the onions, garlic, carrots, and celery soften really builds that flavor base! If you want a richer taste, consider adding a splash of red wine after sautéing the veggies and before adding the broth.
Also, keep an eye on the pasta. Cooking it al dente is key because it’ll continue to absorb the broth as it sits. If you’re making a big batch, you might want to cook the pasta separately and then add it to the soup when serving to prevent it from getting mushy!
And remember, taste as you go! Adjust the seasonings to your liking—you might want a little more Italian seasoning or a pinch of red pepper flakes for a kick. Cooking should be fun, so don’t stress—enjoy the process and savor the deliciousness!
Variations of Pasta e Fagioli
One of the things I love most about *pasta e fagioli* is how adaptable it is! You can really make it your own with a few simple tweaks. Here are some fun variations to consider:
- Different Pasta Shapes: If ditalini isn’t your thing or you want to switch it up, try using other small pasta shapes like elbow macaroni, orzo, or even shells. Each brings its own charm!
- Extra Veggies: Feel free to add in any veggies you have on hand! Spinach, kale, or zucchini can add a lovely freshness and more nutrients to the soup.
- Herb Boost: Want to elevate the flavor? Fresh herbs like basil or parsley added at the end can brighten the dish beautifully.
- Spicy Kick: If you like a bit of heat, toss in some red pepper flakes or a diced jalapeño for an exciting twist!
- Bean Variety: Switch up the beans! Black beans, pinto beans, or even lentils can give a different texture and flavor profile.
Feel free to get creative and explore these variations to find your perfect bowl of *pasta e fagioli*! It’s all about making it yours and enjoying every comforting spoonful.
Nutritional Information
When it comes to *pasta e fagioli*, you can indulge without any guilt! Each serving is packed with nutrients while still being incredibly satisfying. Here’s a rough estimate of the nutritional values per bowl:
- Calories: 300
- Fat: 7g
- Protein: 15g
- Carbohydrates: 50g
- Fiber: 12g
This soup is not only delicious but also a great source of fiber and protein, thanks to the beans and veggies. Just remember, these values can vary based on specific ingredients and portion sizes, so feel free to adjust according to your dietary needs!
FAQ Section
What is *pasta e fagioli*?
*Pasta e fagioli* is a traditional Italian soup made with pasta and beans. It’s hearty and comforting, making it a perfect meal for any time of year. Inspired by the Olive Garden recipe, this version is simple yet packed with flavor!
Can I make *pasta e fagioli* ahead of time?
Absolutely! In fact, this soup tastes even better the next day as the flavors meld together. Just store it in an airtight container in the fridge and reheat when you’re ready to enjoy it!
Is *pasta e fagioli* vegetarian?
Yes! This recipe is vegetarian, using vegetable broth and a variety of beans and veggies. It’s a great option for anyone looking for a meatless meal without sacrificing flavor or heartiness.
Can I use different beans in this recipe?
Definitely! While cannellini and kidney beans are traditional, feel free to substitute with your favorites like black beans or pinto beans. Each will add its unique twist to the soup!
How can I make *pasta e fagioli* gluten-free?
To make this soup gluten-free, simply swap out traditional pasta for a gluten-free pasta alternative. There are plenty of delicious options available now that hold up well in soups!
Storage & Reheating Instructions
Storing your delicious *pasta e fagioli* is super simple! Just let the soup cool down to room temperature, then transfer it into an airtight container and pop it in the fridge. It’ll keep well for up to 3-4 days. If you want to make it ahead of time, you can also freeze it! Just make sure to leave some space in the container for expansion and enjoy it within 2-3 months for the best flavor.
When you’re ready to enjoy your leftovers, reheat on the stove over medium heat, stirring occasionally until warmed through. If it’s too thick, just add a splash of broth or water to loosen it up. Enjoy your cozy bowl of goodness again!
Z nadrukami
Pasta e Fagioli Olive Garden: 7 Steps to Cozy Comfort
- Całkowity Czas: 45 minutes
- Ustępować: 4 servings 1x
- Dieta: Wegańskie
Opis
Pasta e Fagioli is a hearty Italian soup made with pasta and beans, inspired by Olive Garden’s recipe.
Składniki
- 1 cup ditalini pasta
- 1 can (15 oz) cannellini beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (14.5 oz) diced tomatoes
- 4 cups vegetable broth
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 2 tablespoons olive oil
Instrukcje
- Heat olive oil in a large pot over medium heat.
- Add onion, garlic, carrots, and celery. Sauté until softened.
- Add diced tomatoes, cannellini beans, kidney beans, and vegetable broth.
- Stir in Italian seasoning, salt, and pepper. Bring to a boil.
- Add ditalini pasta. Cook until pasta is al dente.
- Adjust seasoning as needed. Serve hot.
Uwagi
- You can use any small pasta shape.
- Add spinach or kale for extra greens.
- This soup can be frozen for later use.
- Czas Przygotowania: 15 minutes
- Czas gotowania: 30 minutes
- Kategoria: Soup
- Sposób: Stovetop
- Kuchnia: Italian
Zasilanie
- Wielkość porcji: 1 bowl
- Kalorie: 300
- Cukier: 5g
- Sód: 800mg
- Kwasy: 7g
- Nasycony tłuszcz: 1g
- Tłuszcze Nienasycone: 6g
- Tłuszcze trans: 0g
- Węglowodany: 50g
- Włókno: 12g
- Białko: 15g
- Cholesterol: 0mg
Słowa kluczowe: pasta e fagioli, Olive Garden, Italian soup, vegetarian soup
