Pasta e Fagioli - Better Than Olive Garden

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 

1. Drain and rinse all beans. Purée 2 cans with an immersion blender, adding water until a perfect paste forms. 

2. In a large pot add EVOO and over Medium heat sautee the onions and carrots until tender. 

3. 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. 

4. 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. 

5. 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:)

Chicken Noodle Soup | My Mom's Recipe

I've been battling a cold since we headed back-to-school and all I've wanted was a bowl of my mom's Chicken Noodle Soup. It's a pretty basic recipe, but to me, it's the best! Check it out..

INGREDIENTS

3 Boneless Skinless Chicken Breasts, whole

6 Cups of Chicken Broth, I use Better Than Bullion

1 Stalk of Celery, sliced

2 Carrots, diced (you can use whole baby carrots as well)

1 Md. Onion, Diced

3 Cloves of Garlic, minced

2 tsp Oregano

1 tsp Salt

1/2 tsp Thyme

1/2 tsp Black Pepper

1 Bag of Egg Noodles

INSTRUCTIONS

1. In a large soup pot or Dutch oven, add in the butter and melt. Once it's melted, add in the onions, carrots, and celery. Cook until tender, about 5 minutes.

2. Next, add in the garlic and stir until fragrant, about 30 seconds. Now add in the spices (salt, pepper, thyme, oregano) and stir to combine.

3. Add in the chicken broth and chicken breasts and bring to a boil. Reduce heat to a simmer, cover the pot, and let the chicken cook for about 10 - 12 minutes.

4. Remove the chicken from the broth and set aside. Add to the pot the egg noodles and cook according to the box.

5. While the noodles are cooking, chop the chicken into bite size pieces. You can shred the chicken as well. Whichever way you prefer.

6. Add the chicken back to the pot and once the noodles are done, it's time to serve.

7. Do a taste test and add any salt and/or pepper as needed.

Enjoy!

Cinnamon Apples

Apples are the perfect pairing with so many things... ice cream, waffles, and pork chops! This recipe is not only easy, but it's delicious and will make your home smell like October.

If you saw my reel on Instagram (check it out HERE). You'll see I used an apple corer and vegetable chopper. These are two of my favorite apple pie essentials and they come in handy for this recipe. Check the both out HERE.

INGREDIENTS

3-4 Apples (I used ever-crisps, but any kind will do)

1 Lemon, juiced

2 Tbsp Salted Butter

1/2 Cup of Brown Sugar, packed

1/2 Cup of White Sugar

1 tsp Cinnamon

1/4 tsp Nutmeg

INSTRUCTIONS

1. De-core, peel, and dice your apples. (I used a super easy to use corer and vegetable chopped that made the process super fast.) Squeeze the juice on one lemon over the diced apples and set to the side.

2. In a pot, add in the butter, brown sugar, white sugar, cinnamon, and nutmeg. Stir well until the butter and sugar are melted. Be sure to use medium-low heat so you do not burn the mixture.

3. Add in the apples and stir well to combine. Cook for 15-20 minutes, stirring occasionally. The mixture will get thick. Cook until the apples are soft, but still have a slight crisp to them.

4. Remove from heat and serve.

What do you serve cinnamon apples with? Let me know in the comments below.

Enjoy!