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Copycat Olive Garden Fagioli Soup

Ingredients

  • 2 celery stalks, chopped
  • 1 onion, chopped
  • 2 medium tomatoes, peeled and chopped
  • 1 can of cannellini beans, with the liquid
  • 1 tbsp olive oil
  • 3 garlic cloves, minced
  • 2 tsp dried parsley
  • 1 tsp Italian seasoning
  • ¼ tsp crushed red pepper flakes
  • 8 ounces of tomato sauce
  • 14 ½ ounces chicken broth
  • Salt and pepper to taste
  • 1 cup uncooked spinach pasta

Instructions

FIRST STEP:

In a large saucepan or dutch oven, heat the olive oil and add in the celery and onions

Cook until onions are translucent

SECOND STEP:

Add in the seasonings and cook for 5 minutes

Add the tomato sauce, the chicken broth and tomatoes and simmer for 15 minutes

THIRD STEP:

Add pasta and cook for 15 minutes or until pasta is al dente

Add the can of beans with juice, stir to combine and heat through

FOURTH STEP:

Sprinkle with grated parmesan cheese before serving

Can be served with bread sticks or a crusty slice of bread.

FIFTH STEP:

Pasta can also be cooked separately and placed in the bowl prior to the soup, this will prevent soggy mushy pasta in the leftovers.

Serve with a sandwich, roasted vegetables or any type of salad.

Enjoy!