The moment you step into Olive Garden and smell the savory goodness wafting from the kitchen, you know you’re in for a treat. One dish that stands out and is a favorite among many is their delightful Pasta e Fagioli. This classic Italian soup brings comfort to cold evenings and pairs wonderfully with a crusty piece of bread. If you’ve been craving a taste of this beloved recipe, you’re in luck! Here’s how to recreate the Olive Garden Pasta e Fagioli Recipe right at home.
What is Pasta e Fagioli?
Pasta e Fagioli, which translates to “pasta and beans,” is a traditional Italian soup that is both hearty and nutritious. This dish varies from region to region in Italy, but it typically features pasta, beans, and a flavorful broth. Olive Garden’s rendition perfectly balances rich flavors and comforting textures, making it a go-to for many pasta lovers.
Ingredients for Olive Garden Pasta e Fagioli
- 1 pound ground beef or Italian sausage (for added flavor, choose Italian sausage)
- 1 medium onion (diced)
- 1 carrot (diced)
- 1 celery stalk (diced)
- 3 cloves garlic (minced)
- 1 can (14.5 oz) diced tomatoes (with juice)
- 1 can (15 oz) red kidney beans (drained and rinsed)
- 1 can (15 oz) white cannellini beans (drained and rinsed)
- 4 cups beef broth (or vegetable broth)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup small pasta shells or elbow macaroni
- 2 tablespoons olive oil
- Parmesan cheese (for serving)
- Fresh parsley (for garnish)
Optional Ingredients
- Crushed red pepper flakes (for heat lovers)
- Bay leaves (for added depth of flavor)
- Zucchini (diced, for extra veggies)
- Spinach or kale (for added nutrition)
How to Make Olive Garden Pasta e Fagioli
Ready to get started? Making Olive Garden Pasta e Fagioli is simple and can be done in a few straightforward steps. Here’s how:
Sauté the Aromatics
- In a large pot, heat the olive oil over medium heat.
- Add the onion, carrot, and celery. Sauté for about 5 minutes or until they’re tender.
- Stir in the garlic and cook for another minute until fragrant.
Brown the Meat
- Add the ground beef or Italian sausage to the pot. Break it apart with a spoon and cook until browned.
- Drain excess fat if necessary; you want the meat to be flavorful but not greasy.
Add the Remaining Ingredients
- To the pot, add the diced tomatoes, red kidney beans, cannellini beans, and beef broth.
- Sprinkle in the oregano, basil, salt, and black pepper. If you’re using crushed red pepper flakes or bay leaves, add them now.
- Bring everything to a gentle boil.
Simmer the Soup
- Once it reaches a boil, reduce the heat and let it simmer for about 15-20 minutes. This allows all the flavors to meld beautifully.
Cook the Pasta
- After simmering, add the pasta to the pot. Cook according to package instructions until it’s al dente.
- Be careful not to overcook the pasta, as it will continue to soften in the soup.
Serve and Enjoy
- Once cooked, ladle your Pasta e Fagioli into bowls. Top with freshly grated Parmesan cheese and chopped parsley for a pop of freshness.
- Enjoy with a hunk of crusty bread for a filling meal.
Tips for Making the Best Olive Garden Pasta e Fagioli
Ingredient Substitutions
- Ground Meat: If you’d like a healthier version, consider using ground turkey or chicken.
- Beans: Feel free to swap out the beans for your favorites; black beans or pinto beans can work beautifully too.
Cooking Time
If you’re short on time, you can use pre-cooked or canned beans. Just add them in during the last few minutes of simmering to heat through.
Storing Leftovers
If you have leftovers (which is rare because it’s so delicious), store them in an airtight container in the refrigerator for up to 3 days. You may notice the pasta absorbs some of the liquid; you can add a little broth or water when reheating to adjust the consistency.
Nutritional Benefits of Pasta e Fagioli
Pasta e Fagioli isn’t just a delicious meal; it also offers numerous nutritional benefits. Here’s a quick look:
Rich in Protein
With the combination of beans and meat, this dish provides a hearty dose of protein, which is essential for muscle repair and growth.
Fiber-Rich
The beans in this recipe are an excellent source of dietary fiber, aiding in digestion and promoting a healthy gut.
Packed with Vegetables
With the addition of carrots, celery, and optional zucchini or spinach, you get a good variety of vitamins and minerals, making this soup not only filling but nutritious.
Low in Calories
Depending on your choice of meat and how much pasta you include, Pasta e Fagioli can be a relatively low-calorie meal, making it great for those watching their weight.
Pairing Suggestions for Olive Garden Pasta e Fagioli
Wine Pairings
To enhance your dining experience, consider pairing your Pasta e Fagioli with a glass of wine:
- Chianti: A classic Italian red wine that matches the flavors of the dish beautifully.
- Pinot Grigio: A crisp white that balances the richness, especially if you opted for a richer meat.
Side Dishes
Make your meal complete with these sides:
- Garlic Bread: Always a crowd-pleaser and perfect for soaking up that delicious broth!
- Caprese Salad: A fresh mix of tomatoes, mozzarella, and basil is a refreshing contrast to the hearty soup.
- Caesar Salad: Crunchy romaine with a creamy dressing complements the savory soup perfectly.
Variations of Pasta e Fagioli
While Olive Garden’s take is fabulous, consider trying these variations for a fun twist:
Vegetarian Version
Simply omit the meat and increase the amount of beans or add more veggies. Consider lentils as a protein-rich alternative.
Spicy Version
Kick up the heat with jalapeños, poblano peppers, or a splash of hot sauce to the mixture as it simmers.
Creamy Version
For a richer texture, stir in a splash of heavy cream or a dollop of sour cream at the end!
Where Did Pasta e Fagioli Originate?
Pasta e Fagioli has deep roots in Italian cuisine. Originating in the impoverished regions of southern Italy, it was created as a way to stretch ingredients and provide nourishment. It’s a testament to the Italian culinary tradition of making the most out of modest ingredients.