Olive Garden's Pasta e Fagioli: A Delicious and Easy Copycat Recipe
Olive Garden's Pasta e Fagioli is a beloved dish known for its hearty, flavorful broth, tender pasta, and perfectly cooked beans. While the restaurant's exact recipe remains a secret, this copycat version captures the essence of their famous soup, bringing the comforting taste of Olive Garden right to your kitchen. This recipe is optimized for SEO, incorporating relevant keywords naturally throughout the text to improve search engine ranking.
What is Pasta e Fagioli?
Pasta e Fagioli, translating to "pasta and beans" in Italian, is a classic Italian soup. It's a simple yet incredibly satisfying dish, perfect for a chilly evening or a light yet filling meal. This recipe focuses on replicating the rich, savory flavors and creamy texture of Olive Garden's version.
Ingredients You'll Need:
This recipe utilizes readily available ingredients, making it easy to prepare even on a busy weeknight.
- 1 tablespoon olive oil: The foundation of Italian cooking, olive oil adds richness and flavor.
- 1 onion, chopped: Provides a sweet and savory base for the soup.
- 2 carrots, chopped: Adds natural sweetness and vibrant color.
- 2 celery stalks, chopped: Adds a subtle earthy flavor and texture.
- 3 cloves garlic, minced: A pungent aroma and robust flavor.
- 1 (28 ounce) can crushed tomatoes: Forms the base of the flavorful tomato broth.
- 1 (15 ounce) can diced tomatoes, undrained: Adds texture and acidity.
- 1 (15 ounce) can cannellini beans, rinsed and drained: Creamy white beans are essential to the classic pasta e fagioli.
- 1 (15 ounce) can great northern beans, rinsed and drained: Another type of white bean, offering a different texture.
- 6 cups vegetable broth (or chicken broth for a richer flavor): Provides the liquid base for the soup.
- 1 teaspoon dried oregano: An essential Italian herb providing warmth and aroma.
- 1/2 teaspoon dried basil: Adds a sweet and slightly peppery flavor.
- 1/4 teaspoon red pepper flakes (optional): A touch of heat for those who like a kick.
- 1 cup ditalini pasta (or small pasta of your choice): Small pasta cooks quickly and adds a pleasant texture.
- Salt and freshly ground black pepper to taste: Essential for seasoning.
- Fresh parsley, chopped (for garnish): A finishing touch to elevate the presentation.
- Grated Parmesan cheese (for serving): Adds a salty and rich finish.
Step-by-Step Instructions:
Follow these simple steps to recreate the magic of Olive Garden's Pasta e Fagioli at home.
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Sauté the vegetables: Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
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Simmer the broth: Stir in the crushed tomatoes, diced tomatoes, cannellini beans, great northern beans, vegetable broth, oregano, basil, and red pepper flakes (if using). Bring to a boil, then reduce heat and simmer for 20 minutes, allowing the flavors to meld.
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Cook the pasta: Add the ditalini pasta to the soup and cook until tender, about 8-10 minutes, or according to package directions.
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Season and serve: Season with salt and pepper to taste. Ladle the soup into bowls and garnish with fresh parsley and grated Parmesan cheese.
Tips for the Best Pasta e Fagioli:
- For a smoother soup, you can blend a portion of the soup with an immersion blender before adding the pasta.
- Feel free to add other vegetables, such as zucchini or spinach, for extra nutrition and flavor.
- If you prefer a thicker soup, you can simmer it uncovered for a longer period to reduce the liquid.
- Leftovers can be stored in the refrigerator for up to 3 days.
This Olive Garden Pasta e Fagioli copycat recipe is a guaranteed crowd-pleaser. Enjoy the comforting taste of Italy in the comfort of your own home! Remember to share this recipe with your friends and family – and let me know in the comments how yours turned out!
