No, this is not an Olive Garden copycat recipe.
Apparently the Olive Garden makes a bomb version of Pasta e Fagioli that everyone is obsessed with. Every recipe I've come across boasts that this is the best Olive Garden copycat recipe. Now I am definitely not going to hate on the Olive Garden. I try to maintain a no-judgment attitude towards chain restaurants (I want to get married at the Cheesecake factory). But should we really be striving to re-create the Olive Garden's version of this Italian classic? Pitch me an Olive Garden endless breadstick recipe and I'm your girl. Endless buttery breadsticks is what the Olive Garden does best. But when it comes to Pasta Fagioli, I'd rather copy your Italian Nonna, Lida Bastianich or heck even Giada. This soup is classic Italian and the Olive Garden (please forgive me) is not so classic.
To start with this dish, you need high quality ingredients. I'm actually a fan of canned tomatoes. I think some of my best pasta sauces have been from using good quality canned tomatoes. Not to mention, it is a complete time saver. Peeling tomatoes is not too fun. I recently discovered the brand Carmelina. San Marzano tomatoes are the best in the world and definitely the best for cooking. Carmelina has a super wide selection of canned tomatoes and beans. Not only do they offer diced, peeled, and crushed tomatoes but they also have canned cherry tomatoes and date tomatoes, which I have never even seen in my grocery store. The best part about their product is that they packed in a thick and flavorful tomato puree rather than watery tomato juice. "Purea di Pomodoro" is listed right on their cans. When I was making this soup, I was able to pour the entire contents of the diced tomato can into my soup, something that I often avoid when using canned tomatoes because the juices usually taste metallic. I'm not as much of an expert with canned beans, but I also threw in a can of the Carmelina Cranberry beans and the standard cannellini white beans. If Carmelina brands aren't sold near you, you can buy them right on Amazon (hint I will be doing this).
I made this soup without adding in sausage but you can definitely opt for that if you would like a heartier meal. I still wanted that smoky meaty flavor, so I first sauted some bacon and cooked my vegetables in the drippings. This allows for a super flavorful base.
I made this soup without adding in sausage but you can definitely opt for that if you would like a heartier meal. I still wanted that smoky meaty flavor, so I first sauted some bacon and cooked my vegetables in the drippings. This allows for a super flavorful base.
Ingredients:
3 strips of center cut bacon
1 white onion finely diced
3 cloves of garlic mined
1 15 oz can of Cannellini Beans rinsed
1 15 oz can of Cranberry or Pinto Beans rinsed
3 carrots peeled and diced
2 stalks of celery diced
4 cups Chicken Broth
1 24oz can diced tomatoes
1 teaspoon dried basil
1 teaspoon dried rosemary
1 teaspoon dried oregano
1 teaspoon red pepper flakes
salt and pepper
salt and pepper
1 cup small sized pasta (ditalini, small shells, mezzo rigattoni)
parmesan cheese (for serving)
Saute the bacon in a pan on medium heat. Once all the fat is rendered, remove the bacon and place on a paper towel. Finely dice the bacon into small pieces. Cook onion, celery, and carrots until softened (about 5 - 6 minutes). Add minced garlic and cook until fragrant. Add in basil, rosemary, oregano, salt and pepper, and red pepper. Continue to cook for one minute. Add in beans, diced tomatoes, and chicken broth. Bring to a boil and add in the pasta. Reduce the heat to medium and let the pasta cook (8 - 10 minutes or so). Add back in the bacon pieces. Let the soup sit off the heat for 5 - 10 minutes. Ladle the soup into bowls and serve with lots of parmesan cheese.
3 strips of center cut bacon
1 white onion finely diced
3 cloves of garlic mined
1 15 oz can of Cannellini Beans rinsed
1 15 oz can of Cranberry or Pinto Beans rinsed
3 carrots peeled and diced
2 stalks of celery diced
4 cups Chicken Broth
1 24oz can diced tomatoes
1 teaspoon dried basil
1 teaspoon dried rosemary
1 teaspoon dried oregano
1 teaspoon red pepper flakes
salt and pepper
salt and pepper
1 cup small sized pasta (ditalini, small shells, mezzo rigattoni)
parmesan cheese (for serving)
Saute the bacon in a pan on medium heat. Once all the fat is rendered, remove the bacon and place on a paper towel. Finely dice the bacon into small pieces. Cook onion, celery, and carrots until softened (about 5 - 6 minutes). Add minced garlic and cook until fragrant. Add in basil, rosemary, oregano, salt and pepper, and red pepper. Continue to cook for one minute. Add in beans, diced tomatoes, and chicken broth. Bring to a boil and add in the pasta. Reduce the heat to medium and let the pasta cook (8 - 10 minutes or so). Add back in the bacon pieces. Let the soup sit off the heat for 5 - 10 minutes. Ladle the soup into bowls and serve with lots of parmesan cheese.
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