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Cozy Copycat Olive Garden Pasta e Fagioli Soup

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A hearty, comforting bean and pasta soup that mimics the popular restaurant version. This recipe uses a technique of blending some beans to create a creamy texture without heavy cream, resulting in a rich, savory meal perfect for busy weeknights.

Ingredients

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  • 2 tablespoons extra virgin olive oil
  • 1 medium yellow onion, finely diced
  • 2 medium carrots, peeled and diced small
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 1.5 cups dried cannellini beans, soaked overnight and drained (or two 15-ounce cans, rinsed)
  • 6 cups vegetable broth (low-sodium)
  • 2 tablespoons tomato paste
  • ½ cup dry white wine (optional)
  • 2 dried bay leaves
  • 1 Parmesan rind (optional)
  • ½ cup ditalini pasta
  • 1 teaspoon fresh rosemary, chopped
  • ½ teaspoon fresh thyme (or ¼ teaspoon dried)
  • 2 tablespoons fresh parsley, chopped
  • Salt and black pepper to taste

Instructions

  1. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add onion, carrots, and celery; sauté for 5 minutes until softened. Add garlic and cook for 1 minute until fragrant.
  2. Stir in tomato paste and cook for 2 minutes to caramelize. If using white wine, add it now and scrape up browned bits from the bottom of the pot. Simmer for 2 minutes to reduce.
  3. Pour in vegetable broth and add drained cannellini beans, bay leaves, and Parmesan rind (if using). Stir to combine and bring to a gentle boil.
  4. Reduce heat to low, cover, and simmer for 20 minutes to allow flavors to meld and beans to soften.
  5. Remove bay leaves and Parmesan rind. Use an immersion blender or potato masher to blend one-third to one-half of the beans directly in the pot to create a creamy base.
  6. Bring soup back to a gentle boil. Add ditalini pasta and rosemary. Cook for 8-10 minutes until pasta is al dente.
  7. Season with salt and black pepper to taste. Remove from heat and stir in fresh parsley.
  8. Let soup rest for 5 minutes before serving to allow pasta to absorb broth. Serve hot with crusty bread and grated parmesan.

Notes

For a thicker soup, mash more beans. If using canned beans, add them during the last 15 minutes of cooking to prevent mushiness. Freeze soup without pasta for best texture upon reheating. A Parmesan rind adds deep umami flavor but can be omitted for vegan diets.

Nutrition

Keywords: pasta e fagioli, olive garden copycat, bean soup, comfort food, vegetarian soup, italian soup, cozy dinner, easy weeknight meal

Find it online: https://lindabake.com/pasta-e-fagioli-soup-best-cozy-copycat-olive-garden-recipe/