Pasta e fagioli is a popular soup at Olive Garden, but it is so simple to make a bowl of it at home. This Pasta e fagioli is vegan with carrots, celery, and two types of beans. Ditalini pasta is added to the smooth tomato soup. You will enjoy this dish served on a cold day this winter. Serve with a side of salad or garlic bread.
The vegetables are first cooked in the oil, then the broth, Tomato Sauce, and diced tomatoes are added. Let the mixture simmer for a few minutes, then add in both beans, pasta, and Italian seasoning. Let simmer until the pasta is cooked through. It is very quick and easy to make this meal, you can have it ready in less than 20 minutes.
Pasta e Fagioli
Ingredients
- 2 tablespoons olive oil
- 1/2 cup diced onion
- 2 large carrots, peeled and diced
- 2 stalks celery, diced
- 2 cloves garlic, minced
- 2 cups vegetable or chicken broth
- 2 ( 15 oz.) cans tomato sauce
- 1 ( 14 oz.) can diced tomatoes, undrained
- 1 ( 15 oz.) can kidney beans, drained
- 1 ( 15 oz.) can white beans, drained
- 1 cup ditaliani pasta
- 1 tablespoon Italian seasoning
Instructions
- Heat olive oil in large saucepan over medium heat. Cook onion, carrots ,celery, and garlic in the oil until softened.
- Pour in vegetable broth, tomato sauce, and diced tomatoes. Bring to a simmer, add in kidney beans, white beans, pasta, and seasoning. Cook until the pasta is cooked through, 8-10 minutes.
Freshly Homecooked is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com
The post Pasta e Fagioli appeared first on Freshly Homecooked.
