Olive Garden Pasta e Fagioli
A comforting Olive Garden Pasta e Fagioli recipe that's hearty and delicious.
Equipment
- Dutch oven
Ingredients
- 1 tablespoon olive oil
- 1 pound spicy Italian sausage casing removed
- 1 onion diced
- 3 carrots peeled and diced
- 2 ribs celery diced
- 3 cloves garlic minced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- ¾ teaspoon dried thyme
- 3 cups chicken broth
- 1 16-ounce can tomato sauce
- 1 15-ounce can diced tomatoes
- 1 cup water
- 1 cup ditalini pasta
- 1 3-inch Parmesan rind
- Kosher salt and freshly ground black pepper to taste
- 1 15-ounce can red kidney beans drained and rinsed
- 1 15-ounce can Great Northern beans drained and rinsed
- ½ cup shaved Parmesan
Instructions
- Heat olive oil in a large stockpot or Dutch oven over medium heat. Add Italian sausage to the skillet and cook until browned, about 3-5 minutes, making sure to crumble the sausage as it cooks; set aside.
- Add onion, carrots and celery, and cook, stirring occasionally, until tender, about 4-5 minutes.
- Stir in garlic, basil, oregano and thyme until fragrant, about 1 minute.
- Stir in Italian sausage, chicken broth, tomato sauce, diced tomatoes, water, pasta and Parmesan rind; season with salt and pepper, to taste.
- Bring to a boil; reduce heat and simmer, stirring occasionally, until pasta is tender, about 10-15 minutes.
- Stir in beans until heated through, about 1-2 minutes.
- Serve immediately, topped with Parmesan.
Notes
This recipe is a comforting, hearty version of the Olive Garden favorite, perfect for chilly days.
Nutrition
Serving: 1cupCalories: 229kcalCarbohydrates: 30gProtein: 15gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 38mgSodium: 1015mgPotassium: 700mgFiber: 7gSugar: 6gVitamin A: 500IUVitamin C: 8mgCalcium: 148mgIron: 3mg
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