Craving Olive Garden’s warm and hearty Pasta e Fagioli? You’re in luck! In this quick recipe, I’ll show you how to create a satisfying bowl right in your kitchen. With simple ingredients and easy steps, you’ll enjoy restaurant-quality comfort food at home. Whether you want to impress guests or simply enjoy a cozy meal, this copycat recipe is your ticket. Let’s get cooking and bring that famous flavor to your table!
Why I Love This Recipe
- Comforting and Hearty: This dish warms you up on a cold day, filling you with a sense of home and comfort.
- Nutritious Ingredients: Packed with protein from beans and lean meat, along with plenty of vegetables, it’s a wholesome meal.
- Easy to Make: With straightforward steps, this recipe is perfect for both novice and experienced cooks alike.
- Customizable: You can easily adjust ingredients to your taste, making it a versatile recipe for any occasion.
Ingredients
Essential Ingredients for Olive Garden Pasta e Fagioli
For a rich and tasty Pasta e Fagioli, you need these key ingredients:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 pound ground beef (or turkey)
- 1 can (15 oz) diced tomatoes, with juice
- 1 can (15 oz) red kidney beans, drained and rinsed
- 1 can (15 oz) cannellini beans, drained and rinsed
- 4 cups beef or vegetable broth
- 1 teaspoon Italian seasoning
- 1 bay leaf
- 1 cup small pasta (like ditalini or small shells)
- Salt and pepper to taste
- Fresh parsley or basil for garnish
Each of these ingredients plays a role in the dish’s flavor and texture. The beans add protein and creaminess, while the vegetables give a fresh taste.
Suggested Substitutions
You can swap some ingredients without losing the essence of this dish:
- Use vegetable broth for a vegetarian version.
- Ground turkey is a leaner choice than beef.
- If you don’t have ditalini, any small pasta works well.
- Canned diced tomatoes can be replaced with fresh ones if in season.
These swaps can help you customize the recipe to your taste or diet.
Optional Garnishes
Garnishes can elevate your dish. Here are some tasty options:
- Fresh parsley adds a burst of color and flavor.
- Chopped basil offers a sweet aroma.
- Grated Parmesan cheese adds richness.
Feel free to mix and match these garnishes to make your Pasta e Fagioli even more delightful!
Step-by-Step Instructions
Preparing the Base
Start by heating 1 tablespoon of olive oil in a large pot over medium heat. Add a diced onion, 2 diced carrots, and 2 diced celery stalks. Sauté these veggies for about 5 minutes. You want them to soften. Then, add 3 minced garlic cloves and cook for another minute. The smell will be amazing!
Cooking the Meat and Vegetables
Next, raise the heat to medium-high. Add 1 pound of ground beef or turkey. Break up the meat with a wooden spoon. Cook it until it turns brown. If there’s extra fat, drain it. Now, your base is ready for the next step.
Combining Ingredients
Stir in 1 can of diced tomatoes (with juice), 1 can of red kidney beans, and 1 can of cannellini beans. Pour in 4 cups of beef or vegetable broth. Add 1 teaspoon of Italian seasoning and 1 bay leaf. Bring everything to a gentle boil. Once it bubbles, lower the heat. Cover the pot and let it simmer for 15-20 minutes. This lets all the flavors mix well. After simmering, stir in 1 cup of small pasta, like ditalini. Cook it according to the package instructions, usually about 8-10 minutes. Remove the bay leaf before serving. Don’t forget to add salt and pepper to taste. It’s time to serve hot, garnished with fresh parsley or basil on top!
Tips & Tricks
Perfecting the Flavor
To make your Pasta e Fagioli taste great, focus on fresh ingredients. Use ripe tomatoes for better flavor. Fresh herbs, like parsley or basil, add a nice touch. Don’t skip the garlic; it gives a strong taste. A bay leaf adds depth while simmering. Remember to season well with salt and pepper. Taste as you go to find your perfect balance.
Cooking Pasta in the Soup
Cooking pasta right in the soup saves time and dishes. Add the pasta when the soup is done simmering. Follow the pasta package for cooking time. This keeps the pasta from getting mushy. Stir often to prevent sticking. If you plan to save some soup, cook the pasta separately. This keeps leftovers fresh and tasty.
Making Ahead for Convenience
Making Pasta e Fagioli ahead of time is smart. It tastes even better the next day! Prepare everything up to the pasta step. Store it in the fridge for up to three days. When you’re ready to eat, just reheat the soup and add the pasta. This gives you a warm meal in no time. You can also freeze the soup for later use. Just remember to leave out the pasta before freezing.
Pro Tips
- Use Quality Broth: For the best flavor, opt for homemade broth or a high-quality store-bought option. It makes a significant difference in the overall taste of the dish.
- Don’t Skip the Bay Leaf: This aromatic leaf adds depth to the soup. Remember to remove it before serving, as it’s not edible.
- Cook Pasta Separately: To prevent the pasta from absorbing too much liquid and becoming mushy, consider cooking it separately and adding it to each bowl when serving.
- Garnish for Freshness: Fresh herbs like parsley or basil not only enhance the presentation but also provide a burst of flavor. Add them just before serving for the best results.
Variations
Vegetarian or Vegan Options
You can make this soup meat-free. Swap the ground beef for mushrooms or lentils. Use vegetable broth instead of beef broth. This keeps all the rich flavors. You won’t miss the meat at all!
Alternative Protein Choices
If you want a different protein, use turkey instead of beef. Chicken is another great option. You can even add sausage for a spicy kick. Each choice adds its own flavor to the dish.
Adding Extra Veggies
Feel free to toss in more veggies. Spinach, zucchini, and bell peppers work well. Adding these boosts the nutrients and color. Plus, it makes the soup even heartier!
Storage Info
How to Store Pasta e Fagioli
To store your Pasta e Fagioli, let it cool first. Use an airtight container. It keeps well in the fridge for up to three days. If you want to store it longer, freezing is a great option.
Reheating Instructions
To reheat, pour the soup into a pot. Heat it over medium-low heat. Stir often until it is hot. You can also use the microwave. Put it in a bowl and heat it for one to two minutes. Stir halfway through for even heating.
Freezing for Future Meals
If you freeze your Pasta e Fagioli, it can last for up to three months. Divide it into smaller portions for easy meals. When ready to eat, thaw it overnight in the fridge. Then, reheat as mentioned above. This way, you always have a warm bowl ready!
FAQs
What is Pasta e Fagioli?
Pasta e Fagioli is a classic Italian soup. It combines pasta with beans in a savory broth. The dish is hearty and packed with flavor. It often includes meat and veggies, too. This soup is warm and comforting, perfect for any meal.
Can I use different beans?
Yes, you can use many kinds of beans. If you don’t have red kidney beans or cannellini beans, try black beans or pinto beans. Each type adds a unique taste and texture. Just make sure to drain and rinse any canned beans.
Is this recipe kid-friendly?
Absolutely! This recipe is great for kids. The pasta and beans are easy to eat. You can adjust the spice level by adding less seasoning. Kids love the flavors, and it’s a healthy meal, too.
Pasta e Fagioli is a versatile and hearty dish. You can use various ingredients and make it your own. Remember, cooking is all about experimenting. With the tips and tricks provided, you can enhance the flavors and meal prep with ease. Whether you choose vegetarian options or add extra veggies, this soup will satisfy your hunger. Store it properly to enjoy later. Now, gather your ingredients and start cooking! You’ll love sharing your delicious creation with other
Comforting Pasta e Fagioli
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 1 pound ground beef (or turkey)
- 1 can diced tomatoes, with juice (15 oz)
- 1 can red kidney beans, drained and rinsed (15 oz)
- 1 can cannellini beans, drained and rinsed (15 oz)
- 4 cups beef or vegetable broth
- 1 teaspoon Italian seasoning
- 1 leaf bay leaf
- 1 cup small pasta (like ditalini or small shells)
- to taste salt and pepper
- for garnish fresh parsley or basil
Instructions
- In a large pot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté for about 5 minutes until the vegetables start to soften.
- Add the minced garlic and sauté for an additional minute until fragrant.
- Increase the heat to medium-high and add the ground beef (or turkey). Cook, breaking it up with a wooden spoon, until browned and cooked through. Drain any excess fat if necessary.
- Stir in the diced tomatoes, both types of beans, beef or vegetable broth, Italian seasoning, and bay leaf. Bring the mixture to a gentle boil.
- Once boiling, reduce the heat to low and cover the pot. Let it simmer for about 15-20 minutes to allow the flavors to meld.
- After simmering, stir in the pasta and cook according to the package instructions until al dente (usually about 8-10 minutes).
- Remove the bay leaf, then season the soup with salt and pepper to taste.
- Serve hot, garnished with fresh parsley or basil on top.
