Introduction to Olive Garden Pasta e Fagioli
If there’s one dish that embodies comfort on a chilly evening, it’s Pasta e Fagioli. This heartwarming soup, which means "pasta and beans" in Italian, brims with flavors that wrap you in a cozy embrace, reminiscent of family dinners. It’s well-loved for its rich combination of ingredients like tender pasta, nutritious beans, and a variety of vegetables, making it not only delicious but also nourishing.
Why Pasta e Fagioli is a Comfort Food Favorite?
The Olive Garden Pasta e Fagioli is a staple for those cozying up after a long day. Why do people gravitate towards this classic? For starters, it combines heartiness with wholesome goodness, featuring ingredients like ground beef, kidney beans, and fragrant herbs that dance on your palate. This is not just a meal; it’s a bowl of happiness, pulling you back to cherished memories of gatherings and laughter.
Research shows that meals that evoke warmth and nostalgia can significantly boost our mood. So, whether you’ve enjoyed this dish at a restaurant or are just discovering it, making your own version at home allows you to create a special experience. Dive into the flavors and aromas of Italy by preparing a batch of your own Pasta e Fagioli. Check out this great resource on comfort food and its benefits here! Wind down the day right with a bowl of this classic soup.
Ingredients for Olive Garden Pasta e Fagioli
Pantry Staples You’ll Need
Before diving into this heartwarming soup, make sure your pantry is stocked! Here are the essentials you'll need for your Olive Garden Pasta e Fagioli:
- 2 tablespoons olive oil
- 1 lb lean ground beef
- 3 (8 oz) cans tomato sauce
- 2 (14.5 oz) cans low-sodium chicken broth
- 1 (15 oz) can diced tomatoes
- Granulated sugar, dried basil, oregano, thyme, marjoram
- Salt and freshly ground black pepper
- 1 cup dry ditalini pasta
These staples give the soup its signature depth and flavor.
Fresh Ingredients That Make a Difference
Every great Pasta e Fagioli needs its fresh players! Add these vibrant ingredients for that extra punch:
- 1 ½ cups chopped yellow onion
- 1 cup diced carrots (about 2 medium)
- 1 cup diced celery (about 3 stalks)
- 3 cloves garlic, minced
- A can each of dark red kidney beans and great northern beans (both drained and rinsed)
- Finely shredded Romano or Parmesan cheese for serving
- 3 tablespoons minced fresh parsley
Incorporating fresh ingredients elevates the dish from good to unforgettable. Don’t skip the herbs—they're what truly bring this recipe together! For more inspiration, check out these cooking tips from Jamie Oliver that enhance your soup experience.
Preparing Olive Garden Pasta e Fagioli
Making your own Pasta e Fagioli, just like the beloved version at Olive Garden, is easier than you might think! By following these simple steps, you'll enjoy a delicious, hearty soup full of flavor in no time. Let’s dive in!
Sauté the Ground Beef
Start by heating 1 tablespoon of olive oil in a large pot over medium-high heat. Add your 1 pound of lean ground beef, breaking it up with a spatula as it cooks. Stir occasionally to ensure it browns evenly and is cooked through. Once done, drain any excess fat and transfer the beef to a plate. This key step sets the stage for a rich flavor, perfectly reminiscent of your favorite restaurant dish.
Cook the Fresh Vegetables
In the same pot, add another tablespoon of olive oil. Next, toss in 1 ½ cups of chopped yellow onions, 1 cup of diced carrots (about 2 medium), and 1 cup of diced celery (around 3 stalks). Sauté these fresh vegetables over medium-high heat for about 6 minutes, or until they begin to soften. The addition of 3 minced garlic cloves in the last minute of cooking infuses a wonderful aroma that will make your kitchen feel inviting!
Add the Tomatoes and Herbs
Once your veggies are tender, it’s time to build flavors. Pour in 3 cans (8 oz each) of tomato sauce, 2 cans (14.5 oz each) of low-sodium chicken broth, and a 15 oz can of diced tomatoes. Don’t forget to sprinkle in 2 teaspoons of granulated sugar, 1 ½ teaspoons of dried basil, 1 teaspoon of oregano, ¾ teaspoon thyme, and ½ teaspoon of marjoram. Season with salt and freshly ground black pepper. These herbs bring an Italian essence to your Pasta e Fagioli just like what you’d enjoy at Olive Garden.
Simmer the Soup
Bring your soup to a boil, then reduce the heat to medium-low. Cover the pot with a lid and let it simmer for about 15-20 minutes, stirring occasionally. This simmering time allows the flavors to meld beautifully and the vegetables to become tender, resulting in a deeply satisfying soup.
Cook the Ditalini Pasta
While your soup simmers, cook 1 cup of dry ditalini pasta according to the package instructions. Be sure to cook it to al dente. This pasta shape is perfect for capturing all the chunky goodness of the beans and vegetables!
Combine Everything Together
Now for the final touches! Mix your cooked ditalini pasta into the soup, along with 1 can each of drained and rinsed dark red kidney beans and great northern beans. If the soup seems too thick, thin it out with a little extra broth or water. Allow it to cook for an additional minute, then stir in 3 tablespoons of minced fresh parsley.
Serve your delightful Pasta e Fagioli warm, topped with finely shredded Romano or Parmesan cheese for that extra comfort you love. And there you go— a heartwarming soup that’s sure to impress!
Variations on Olive Garden Pasta e Fagioli
Vegetarian Version
For a delicious vegetarian twist on olive garden pasta e fagioli, simply omit the ground beef and replace it with extra beans or lentils for added protein. You could also throw in an assortment of seasonal vegetables—like zucchini or bell peppers—to enhance the dish's flavor. Using vegetable broth instead of chicken broth will keep it entirely plant-based while maintaining that comforting essence we all love.
Spicy Sausage Addition
If you're a fan of a little heat, consider adding spicy Italian sausage to your olive garden pasta e fagioli. Brown the sausage in the pot before adding the onions and carrots; this will infuse the soup with a rich flavor. You might opt for a turkey sausage for a healthier alternative, but either way, the added kick will make your soup a memorable experience.
Experiment with these variations to find the perfect bowl that suits your craving!
Cooking Tips and Notes for Olive Garden Pasta e Fagioli
Tips for Perfect Texture
To achieve the ideal texture in your olive garden pasta e fagioli, focus on cooking the pasta just to al dente. This ensures the pasta remains firm and doesn’t become mushy when combined with the soup. If you're not eating all of the soup at once, consider adding the pasta to individual bowls just before serving to keep it from absorbing too much broth. Additionally, using fresh vegetables will enhance the overall texture and flavor. Choosing high-quality beans, like low-sodium varieties, can help maintain the soup's integrity while still boosting its nutritional profile.
Storage Advice
If you have leftovers, store the soup and pasta separately to preserve the texture. Place the cooled soup in an airtight container in the fridge, where it can last for about 3-4 days. The cooked pasta can be stored in a separate container and ideally enjoyed within 2-3 days for the best quality. Reheat your olive garden pasta e fagioli on the stovetop, adding a splash of broth or water to help revive the flavors. For freezing, store the soup without the pasta in freezer-safe containers; it will keep well for up to 3 months.
For more expert tips on pasta dishes, you can check out resources from The Great British Chefs or Serious Eats. Enjoy your cooking!
Serving Suggestions for Olive Garden Pasta e Fagioli
Best Toppings to Enhance Flavor
Enhance your olive garden pasta e fagioli with some delightful toppings! Consider finely shredded Romano or Parmesan cheese for a rich, savory kick. Fresh parsley adds a pop of color and freshness that balances the hearty flavors beautifully. For an extra layer of flavor, a drizzle of high-quality olive oil can elevate your soup to a restaurant-level experience. If you're feeling adventurous, a sprinkle of red pepper flakes offers just the right amount of heat.
What to Pair it With
This comforting soup is perfect for pairing! Serve your olive garden pasta e fagioli with a crusty Italian bread or a simple side salad dressed in a light vinaigrette. For a complete meal, you might enjoy it alongside a classic Caesar salad or even a plate of garlic bread. If you're entertaining, consider serving a light, sparkling non-alcoholic drink like sparkly water infused with lemon for a refreshing contrast. Looking for more ideas? Check out this guide on perfect side dishes for soup to inspire your meal planning!
Time Breakdown for Olive Garden Pasta e Fagioli
Preparation Time
Getting started on your Olive Garden Pasta e Fagioli is a breeze! You'll need about 15 minutes to chop your veggies and gather all the ingredients. It's a light prep session, which means you'll be savoring your soup in no time.
Cooking Time
Once your ingredients are ready, it's time to dive into the cooking process. This hearty soup takes approximately 35 minutes to cook. It’s all about letting those delicious flavors meld together while your kitchen fills with mouthwatering scents!
Total Time
From start to finish, you’re looking at a total of 50 minutes before you can enjoy a warm bowl of homemade Pasta e Fagioli. Whether it's a cozy rainy day or a simple weeknight dinner, this is worth every minute spent.
For tips on how to enhance your cooking experience or adjustments for dietary preferences, check out resources like the USDA's nutrition database or cooking blogs specializing in Italian cuisine. Happy cooking!
Nutritional Facts for Olive Garden Pasta e Fagioli
When you're making Olive Garden Pasta e Fagioli, it's not just about the delicious flavors; it's also important to know what you're putting on your plate. Here's a quick rundown of the nutritional facts for this hearty soup:
Calories
A serving of Pasta e Fagioli typically contains about 220-250 calories. It’s a satisfying option without overwhelming your daily intake, making it perfect for a comforting meal.
Protein
This soup packs a protein punch with roughly 15 grams per serving, thanks to the lean ground beef and beans. It’s an excellent choice for those looking to fuel their active lifestyle.
Sodium
Watch the sodium content, as a serving has around 800-900 mg. Opt for low-sodium broth and canned beans to help manage your intake without sacrificing flavor. For a healthier twist, you might want to check out resources like the American Heart Association for tips on maintaining heart health through a balanced diet.
If you're a busy professional or simply love a hearty meal at home, this Pasta e Fagioli recipe will warm your soul and nourish your body. Not only is it easy to make, but it's also a family-friendly dish that you can enjoy any night of the week!
FAQs about Olive Garden Pasta e Fagioli
What makes this soup different from other bean soups?
Olive Garden Pasta e Fagioli stands out due to its rich combination of flavors and textures. Unlike traditional bean soups, it features a hearty blend of lean ground beef, ditalini pasta, and an array of vegetables, which create a comforting and filling meal. The use of herbs like dried basil and oregano, alongside sweet tomato sauce, infuses the soup with a distinct Italian flair that sets it apart. If you're a fan of bold flavors and hearty ingredients, this soup is a must-try.
Can I freeze leftover Pasta e Fagioli?
Absolutely! You can freeze any leftover Olive Garden Pasta e Fagioli. Just make sure to store it in an airtight container. To ensure the pasta maintains its texture, consider adding the ditalini separately when reheating. Frozen pasta e fagioli can last for about three months in the freezer, making it perfect for meal prep.
What’s the best way to reheat Pasta e Fagioli?
The best way to reheat your Olive Garden Pasta e Fagioli is on the stove over medium heat. Just add a splash of water or broth to prevent it from drying out. Stir occasionally until it’s warmed through. You can also microwave it, but be sure to use a microwave-safe container and heat in intervals, stirring in between for even warmth. Enjoy your comforting bowl!
Conclusion on Olive Garden Pasta e Fagioli
Indulging in homemade Olive Garden Pasta e Fagioli is a delightful way to warm your soul and impress friends! This hearty soup, rich with flavorful veggies and tender beans, is perfect for weeknight dinners or entertaining. Serve it with a sprinkle of cheese for an unforgettable meal that keeps you coming back for seconds.
Olive Garden Pasta e Fagioli
Equipment
- large pot
Ingredients
Cooking Oil
- 2 tablespoon olive oil divided
Meats
- 1 lb lean ground beef
Vegetables
- 1.5 cups chopped yellow onion
- 1 cup diced carrots (about 2 medium)
- 1 cup diced celery (about 3 stalks)
- 3 cloves garlic minced (1 Tbsp)
- 3 cans tomato sauce (8 oz each)
- 2 cans low-sodium chicken broth (14.5 oz each)
- 0.5 cup water plus more as desired
- 1 can diced tomatoes (15 oz)
- 2 teaspoon granulated sugar
- 1.5 teaspoon dried basil
- 1 teaspoon dried oregano
- 0.75 teaspoon dried thyme
- 0.5 teaspoon dried marjoram
- Salt to taste
- freshly ground black pepper to taste
Pasta and Beans
- 1 cup dry ditalini pasta
- 1 can dark red kidney beans drained and rinsed (15 oz)
- 1 can great northern beans drained and rinsed (15 oz)
Garnish
- 1 cup finely shredded Romano or Parmesan cheese for serving
- 3 tablespoon minced fresh parsley
Instructions
Main Instructions
- Heat 1 tablespoon olive oil in a large pot over medium high heat, crumble in ground beef and cook, stirring occasionally until cooked through.
- Drain fat from beef then transfer beef to a plate, set aside. Heat remaining 1 tablespoon olive oil in same pot.
- Add onions, carrots, and celery and saute over medium-high heat until tender about 6 minutes, add garlic and saute 1 minute longer.
- Add chicken broth, tomato sauce, water, canned tomatoes, sugar, basil, oregano, thyme, marjoram and cooked beef then season with salt and pepper to taste.
- Bring to a boil then reduce heat to medium-low, cover with lid and allow to simmer, stirring occasionally, until veggies are soft, about 15 - 20 minutes.
- Meanwhile prepare ditalini pasta according to directions on package, cooking to al dente.
- Add cooked and drained pasta to soup along with kidney beans and great northern beans. Thin with a little more broth or water if desired.
- Allow to cook 1 minute longer. Stir in parsley, serve warm with grated Romano or Parmesan cheese.
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