Who is a fan of the pasta e fagioli at Olive Garden? It's my husband's favorite so I decided to take a stab at it and create a bowl that is even better. I looked at traditional recipes as well as some other copy-cat recipes and came up with the most flavorful bowl of pasta e fagioli.
You will love the vibrant flavors of this soup. The mix of fresh sage and rosemary add a robustness to the earthy white beans that will make your tastebuds dance. You can use dried sage and rosemary (1 Tbsp each), but I always suggest using fresh herbs when available.
Check out this Grocery List for everything you'll need to make this soup. The grocery list is through Walmart. You can choose to pick-up your groceries or have them delivered to your home. I will receive a commission on any items purchased through this link.
Let's make the soup...
INGREDIENTS
4 Cans of White Beans (Great Northern)
1 Onion, diced
2 Carrots, peeled and diced
2 Tbsp Tomato Paste
1 Cup of Ditalini Pasta
8 Cups of Chicken Broth (reserve 2 Cups)
4 Cloves of Garlic, minced
1/2 tsp Red Pepper Flakes
1 Sprig of Fresh Sage
2 Sprigs of Fresh Rosemary
Salt
Pepper
Olive Oil
INSTRUCTIONS
Drain and rinse all beans. Purée 2 cans with an immersion blender, adding water until a perfect paste forms.
In a large pot add EVOO and over Medium heat sautee the onions and carrots until tender.
Add in the garlic, stir until fragrant (1 minute). Then add in salt, pepper, red pepper flakes, and tomato paste. Then add in the white bean purée. Stir until combined.
Add in 6 cups of Chicken Broth, stirring until everything is combined. Add you sage and rosemary. Bring to a boil and simmer for 8-10 minutes.
Once you are close to serving the soup, add in the pasta. Be sure to stir often so the pasta won’t stick together. Using the reserved 2 cups of broth, add as needed as the pasta begins to thicken.
Serve immediately.
Optional Garnishments
Parmesan Cheese
Baguette
Enjoy:)
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