What Is Pasta E Fagioli Soup

Pasta Fagioli Soup {Better than Olive Garden’s!}

Italian-style soup with robust ground beef, fresh veggies, creamy beans, soft noodles, and delectable herbs in a thick and savory broth is a comforting meal.

Homemade Pasta Fagioli Soup Recipe

This dish for spaghetti fagioli is a must-try that you just must not miss. You will agree that it is one of the ultimate comfort foods, and it is also one of the greatest soups you will ever prepare! Since I first shared this soup recipe with you six years ago, it has quickly become a reader favorite. A family favorite, of course; this soup is a hit with every member of my extended family. You’ll like that it makes use of items that are usually found in the kitchen (do you keep ground beef in the freezer like I do?

And it is quite simple to prepare; there is nothing complex here, and everything comes together in a single pot!

Please give it a try and report back to me on your experience.

What Does Pasta e Fagioli Mean?

The Italian phrase “pasta e fagoili” (pasta and beans) translates to “pasta and lentils.” It’s a hearty soup with lots of both of these ingredients.

Pasta e Fagioli Video Tutorial:

• Ground beef is a type of meat that is ground and seasoned. Make sure you use ground beef that is at least 80 percent lean. You can also use half Italian sausage and half olive oil to make it a burger. This is used to sauté the vegetables, so you won’t need much of it. Yellow onion, carrots, celery, garlic, and parsley are among the vegetables used. Canned tomato sauce, chopped tomatoes, kidney beans, great northern beans, and low-sodium chicken broth combine with fresh veggies to create a layered taste experience. Because of the canned components, this is a weeknight-friendly meal that requires minimal preparation
• Sugar. The acidity of the canned tomatoes is very somewhat balanced by this very little quantity. If you choose, you may eliminate the dried oregano, basil, thyme, and marjoram from the recipe. If you don’t have all of the different dried herbs on hand, you may substitute an Italian seasoning blend for the remainder. 1 tablespoon of Ditalini pasta should suffice. In a pinch, another little pasta, such as macaroni or even orzo, may suffice
• Parmesan cheese is also optional. Romano cheese shredded will also work well

How to Make Pasta Fagioli Soup:

1. Beef chuck roast To make this dish, use ground beef that is at least 80% lean. Half Italian sausage and olive oil can also be used in place of half of the sausage. This is used to sauté the vegetables, so you won’t need much of it. Onion, carrots, celery, garlic, and parsley are among the vegetables used in this recipe. Canned tomato sauce, diced tomatoes, kidney beans, great northern beans, and low-sodium chicken broth combine with fresh veggies to create a layered taste profile that is both nutritious and delicious. As a result of the canned components, this dish is suitable for weeknight cooking because it requires little preparation time. The acidity of the canned tomatoes is simply balanced by this very modest quantity. You may eliminate the dried oregano, basil, thyme, and marjoram if you like
2. They are all delicious. The Italian seasoning mix can be substituted if you don’t have all of the different dry herbs on hand. 1 tablespoon of Ditalini pasta should be used in this recipe. In a pinch, another little pasta, such as macaroni or orzo, may suffice
3. Parmesan cheese is optional. You may also use Romano cheese that has been chopped into pieces.

How to Make Crock Pot Pasta Fagioli:

1. Cook the meat in a skillet before putting it in the crock cooker. Cook the onion and garlic in a skillet before adding them to the crock pot. Add the rest of the ingredients, up to and including the salt and pepper. Cook for 4 hours on a low heat setting. Cook the pasta in a separate pot on the stovetop at the conclusion of the cooking process. Serve the soup while still hot, with the beans and parsley added.

How to Store:

It is possible to keep the pasta e fagioli soup (without the pasta) in the refrigerator for up to 3 days in an airtight container. Storage in separate microwave-safe containers allows me to reheat individual servings straight from the fridge, which is a time saver.

Can I Freeze Pasta Fagioli Soup?

Yes. It freezes extremely well for around 3 months when stored in an airtight container (leave approximately 3/4-inch of space at the top of the container for liquid to expand). I normally keep the soup and the cooked pasta (tossed with a little olive oil) in separate freezer bags to save space. Prior to reheating, allow frozen items to defrost overnight in the refrigerator.

How to Reheat:

Cook the soup in a saucepan on the stovetop over medium heat, stirring regularly, until it is heated through.

Can I Cook the Pasta in the Soup?

If you intend to serve the soup to everyone at once, you may just boil the noodles in the soup (otherwise with leftovers the pasta gets soggy). It will take around 10 – 15 minutes of simmering, and you will need to add 1 cup of water to compensate for the amount of water it will absorb.

What Sides Go Well with Pasta Fagioli Soup?

• The pasta can be cooked immediately in the soup if you intend to serve the entire batch right away (otherwise with leftovers the pasta gets soggy). To make up for what it will absorb, cook it for 10 – 15 minutes on a low heat while adding 1 cup of water every 10 minutes.

• Soup, salad, and bread are on the menu. I think this sounds like the ideal comfort meal combo to me

Pasta e Fagioli Soup

Salad and toast will be served. To me, this seems like the ideal comfort meal combo.

• 2 tablespoons olive oil, divided
• 1 pound lean ground beef
• 1 1/2 cups chopped yellow onion
• 1 cup diced carrots (about 2 medium)
• 1 cup diced celery (approximately 3 stalks)
• 3 cloves garlic, minced (1 tablespoon)
• Tomato sauce (three 8-ounce cans)
• Chicken broth (one 214.5-ounce can) with reduced sodium 1/2 cup water, then as much as you like
• 1 (15 oz) can of candied tomatoes
• 2 tablespoons granulated sugar 1 1/2 tablespoons dried basil
• 1 tablespoon dry oregano
• 3/4 teaspoon dried thyme
• 1/2 teaspoon dried marjoram 1 cup dried ditalini pasta
• Salt and freshly ground black pepper to taste
• 1 (15 oz) can candark red kidney beans, drained and washed
• 1 (15 oz) can candgreat northern beans, drained and rinsed
• 1(15 oz) can candark red kidney beans, drained and rinsed Romano or Parmesan cheese, finely shredded, to be used as a garnish 3 tablespoons finely minced fresh parsley

• In a large saucepan, heat 1 tablespoon olive oil over medium high heat until shimmering, then crumble in the ground beef and simmer, tossing periodically, until cooked thoroughly. Remove the fat from the steak and transfer it to a dish to put it aside. In the same saucepan, heat the remaining 1 tablespoon olive oil. Add the onions, carrots, and celery and saute over medium-high heat for approximately 6 minutes, or until the vegetables are soft
• Add the garlic and sauté for another minute. Add the chicken broth, tomato sauce, water, canned tomatoes, sugar, basil, oregano, thyme, marjoram, and cooked beef to a large pot and season with salt and pepper to taste
• Boil until the meat is no longer pink. After bringing the pot to a boil, decrease the heat to medium-low, cover with a lid, and cook, stirring periodically, until the vegetables are tender, approximately 15 to 20 minutes
• During this time, prepare the ditalani pasta according to the package guidelines, cooking until al dente. Cooked and drained pasta, as well as kidney beans and great northern beans, should be added to the soup*. You may thin it up with a bit extra broth or water if you want to. Allow for an additional minute of cooking. Add the parsley and serve immediately with grated Romano or Parmesan cheese on top.

*If you don’t want to consume the entire soup at once, I recommend dividing it into individual portions and adding the pasta afterwards. Otherwise, the pasta becomes mushy and absorbs an excessive amount of fluid. Nutritional Values Soup with Pasta and Beans (Amount Per Serving) The following nutrients are included in the calorie total: 540 calories (126 percent of the daily value*) Fat14g22 percent Saturated fat 4g25 percent Cholesterol49 mg Sodium (718mg) is 16 percent of the total. Potassium 1616mg (31 percent).

Thirteen percent protein (35 grams) and seventy percent vitamin A (4375 micrograms).

Vitamin C (88 percent, 24mg) Calcium (150mg)15 percent Iron (8mg)44 percent Calcium (150mg)15 percent Iron * A 2000-calorie diet is used to calculate the percent Daily Values (%DV). The original recipe was published on October 5, 2012, and the most recent change was on January 17, 2020.

Olive Garden Pasta e Fagioli

This copycat dish is incredibly simple and no-fuss, and it is delightfully substantial and warming, yet it tastes 100 times better than the restaurant version! It’s true that I should be talking about ice cream and cool summery drinks at this time of year, but even in 100-degree temperatures, I need a warm cup of soup, especially if it’s my all-time favorite Olive Garden soup. Yes, this is an exact replica of Olive Garden’s comforting Spaghetti e Fagioli soup, which is a pasta and bean soup that is served at the restaurant.

The only thing that requires some effort is the preparation of the vegetables.

The best part is that this recipe makes enough food to feed an army!

Besides that, if you’re anything like me, you’ll have the air conditioning blasting in your face while you gorge yourself on this delicious, comforting imitation soup!

Olive Garden Pasta e Fagioli

8 servings per recipe 10 minutes are allotted for preparation. Preparation time: 20 minutes time allotted: 30 minutes Another deliciously substantial and comfortable meal that is incredibly simple and no-fuss, only it tastes 100x better than the original!

Ingredients:

• 1 cup ditalini pasta
• 2 tablespoons olive oil, divided
• 1 pound spicy Italian sausage, casing removed
• 3 cloves garlic, minced
• 1 medium-sized onion, chopped 3 carrots, peeled and chopped
• 2 celery stalks, diced
• 3 eggs, beaten
• 2 cans chopped tomatoes (1 (15-ounce) can tomato sauce
• 3 cups chicken broth
• 1 (16-ounce) can tomato sauce
• 1-tablespoon dried basil
• 1-tablespoon dried oregano
• 3/4-tablespoon dried thyme Taste and season with Kosher salt and freshly ground black pepper to your liking. 1 (15-ounce) can red kidney beans, drained and washed
• 1 (15-ounce) can Great Northern beans, drained and rinsed
• 1 (15-ounce) can black beans, drained and rinsed

Directions:

1. Cook the pasta according to package directions in a large pot of boiling salted water
2. Drain thoroughly and put aside. In a large stockpot or Dutch oven, heat 1 tablespoon olive oil over medium heat until shimmering. Drain excess grease from the skillet and put aside the Italian sausage once it has been cooked until browned, around 3-5 minutes, making sure to crumble the sausage as it cooks. To the stockpot, add the remaining 1 tablespoon of oil. Combine the garlic, onion, carrots, and celery in a large mixing bowl. Cook, stirring regularly, for 3-4 minutes, or until the vegetables are soft. Using a hand blender or stand mixer, blend in the chicken broth with the tomato sauce and chopped tomatoes. Stir in the Italian sausage and 1 cup water until well combined
3. Season with salt and pepper to taste. Bring to a boil, then decrease heat to low and cook, covered, for 10-15 minutes, or until veggies are fork-tender. Stir in the pasta and beans until everything is hot. Serve as soon as possible

Did you Make This Recipe?

On Instagram, tag @damn delicious and use the hashtag damndelicious to share your creation. Nutritional Values Portion SizePer ContainerServings per Container 8Amount Per Serving (In Grams) Calories: 340.3Calories from fat: 87.3 percent of the daily recommended intake * Total fat 9.7 g (15 percent saturated fat) Saturated fat 2.7 g 14 percent trans fat (zero grams) Cholesterol17.0mg 6 percent Sodium (888.5 milligrams) Carbohydrates44.1g15 percent of total carbohydrate Sugars: 8.4g (34%) Dietary Fiber: 8.4g (34%) 7.3g 21.6 g of protein (43 percent) * 2,000 calorie diet is used to get the percent Daily Values.

Depending on your calorie requirements, your daily values may be greater or fewer than the recommended amounts.

Pasta e Fagioli (Italian Pasta and Beans)

Make a post on Instagram using the handle @damn delicious and the hashtag #damn delicious Dietary Guidelines Portions per ContainerPortions per Serving Size The serving size is 8 oz. Calories: 340.3Calories from fat: 87.3 percent of the daily recommended allowance * The total fat content is 9.7g, with 15 percent of the total fat being saturated fat. The trans fat content is 14 percent (0.0g). Cholesterol17.0mg Sodium 888.5mg (6% of the total) 44.1g15 percent of the total carbohydrate intake 84.4 g (34 percent of total sugars) Dietary fiber: 8.4 g 7.3g 21.6 g of protein (43 %) * 2,000 calorie diet is used to calculate percent Daily Values.

How to Make the Best Pasta e Fagioli

How do we transform ordinary components into something extraordinary? This is where the trick lies in the process. You’ll find the complete recipe below, but here’s a quick synopsis with some more thinking behind it.

1. Cook the chopped onion, celery, and carrot in olive oil until they are soft, then set them aside. Despite the fact that we won’t cook them for long enough to produce a proper soffritto, they will serve as the foundation of flavor in this meal. Then we’ll add the garlic and cook it for just a few minutes to soften it (there’s nothing worse than burnt garlic flavor, and it’ll have plenty of time to continue cooking while we’re simmering the soup). Pour in one quart of vegetable broth along with several cups of water, and bring the mixture to a good simmer—I’m sure that boiling canned tomatoes transforms them from tinny to vibrant—then remove from heat. The water increases the volume without adding any more salt. However, I’m getting ahead of myself because we’ll be boiling the pasta in the liquid and will need lots of it. Bay leaves, dried oregano, and red pepper flakes will be added to the soup, and it will be cooked for ten minutes to bring it all together
2. I want to emphasize that the blending step is optional (and you can certainly skip it if you don’t have a blender), but—this step is what produces the luscious, creamy-yet-creamless texture you see here. Nothing more than scoop off a portion of the boiling liquid and combine it with a portion of the beans is required. It will change your soup, and you’ll be finished in no time. We’ll add the leftover beans, with the pasta, greens and parsley. The soup will be cooked until the pasta and kale are soft
3. The next step, after removing it from the heat, is to season it with a tablespoon of fresh lemon juice and a tablespoon of olive oil. Taste it before and after (carefully!) and you’ll understand what a difference this makes

Watch How to Make Pasta e Fagioli

Cook the chopped onion, celery, and carrot in olive oil until they are soft, then add the chicken. However, even though we will not boil them for an extended period of time to create a proper soffritto, they will serve as the foundation of flavor in this recipe. Afterwards, we’ll add the garlic and heat it for just a few minutes to soften it (there’s nothing worse than a burnt garlic flavor, and it’ll have plenty of time to continue cooking while we’re boiling the soup). After that, add the crushed tomatoes and bring them to a good simmer—I’m persuaded that boiling canned tomatoes transforms them from tinny to vibrant—and then add one quart of vegetable broth and a couple cups water.

However, I’m getting ahead of myself because we’ll be boiling the pasta in the liquid and will therefore require a large quantity of it.

Nothing more than scoop out a piece of the boiling liquid and combine it with a portion of the beans is required of us!

We’ll add the leftover beans, with the pasta, greens and parsley.

Taste it before and after (carefully!) and you’ll understand what a difference this makes;

Craving more soups?

If you like this dish, you’ll probably like these as well:

• Traditionally prepared minestrone soups, the best lentil soup, very good vegetable soup, homemade vegetarian chili, and quinoa vegetable soup with kale are among the many recipes available.

In the comments section, please let me know how your pasta and vegetables turn out. I’m always delighted to get your correspondence. Print

Pasta e Fagioli (Italian Pasta and Beans)

• Author:
• Approximately 20 minutes of prep time, 40 minutes of cooking time, and 1 hour total time. Yield: 6 bowls1 x Stovetop stew in the category of stews
• Italian cuisine in the method of cooking.

Author:; In total, it will take one hour to prepare and cook the dish. It will yield six bowls one time. The dish falls under the category of stew and is prepared on the stovetop using Italian ingredients.

Ingredients

• Split 4 tablespoons extra-virgin olive oil medium-large yellow onion, finely chopped
• 1 medium-large yellow onion, finely chopped
• 2 carrots, peeled and coarsely chopped after being cleansed
• Celery, coarsely chopped
• 1/4 teaspoon fine sea salt, divided
• 2 ribs celery peppercorns, freshly ground black, to taste
• 4 garlic cloves, crushed or minced
• 15 ounces crushed tomatoes*
• 4 cups vegetable broth
• 3 cups water
• 2 bay leaves
• 1 teaspoon dried oregano
• 14 teaspoon red pepper flakes (omit if you are sensitive to spice)
• 1 bay leaf 2 cannellini beans, Great Northern beans, or chickpeas, rinsed and drained (or 3 cups cooked beans)
• 2 cannellini beans, Great Northern beans, or chickpeas, rinsed and drained Cavatelli, ditalini, elbow, or tiny shell pasta of your choosing (about 4 ounces)
• Tuscan kale (tough ribs removed first), chard, collard greens
• 14 cup finely chopped Italian parsley
• 1 tablespoon freshly squeezed lemon juice (about a 12 medium lemon)
• 1 tablespoon finely chopped Italian parsley Optional garnishes include more chopped parsley, freshly ground black pepper, grated Parmesan cheese, or a small spray of olive oil.

Instructions

1. Melt 3 tablespoons of the olive oil in a large Dutch oven or soup pot over medium heat, stirring constantly, until shimmering. Add the finely chopped onion, carrot, and celery, as well as 12 teaspoons of salt and around 10 twists of black pepper. Continuing to stir often, simmer until the vegetables are softened and the onions are translucent, approximately 6 to 10 minutes. Stir in the garlic and continue to cook, tossing regularly, until the garlic is fragrant, about 30 seconds. Cook until the tomatoes are boiling all over the surface of the pan, stirring often. Combine the broth, water, bay leaves, oregano, and red pepper flakes in a large mixing bowl. Increase the heat to medium-high and bring the mixture to a gentle simmer, stirring occasionally. Allow 10 minutes of cooking time, stirring regularly, and decreasing the heat as needed to maintain a soft simmer. Transfer approximately 1 12 cups of the soup (avoid the bay leaves) to a blender using a heat-safe measuring cup. DIRECTIONS: Add approximately 34 cup of the drained beans to the mixture. Make sure the lid is securely fastened and blend until fully smooth, taking care not to allow hot steam escape through the opening. Pour the blended mixture back into the soup
2. Then, while the soup is still boiling, add the remaining beans, pasta, greens, and parsley. Pour in the bay leaves and simmer for another 5 minutes, turning often to avoid any pasta from adhering to the bottom of the pot. Remove the pot from the heat and set it aside to cool for 5 minutes before serving. Stir in the lemon juice, the remaining tablespoon of olive oil, and the remaining 14 tsp salt until everything is well combined. Taste and season with additional salt (I generally use an additional 14 tsp) and pepper until the flavors are vibrant and complex. Garnish soup bowls with chosen garnishes and serve immediately
3. Leftovers are even better the next day. Reheat leftover soup until it has reached room temperature before covering and refrigerating for up to 5 days. Alternatively, freeze leftover soup in individual serving sizes and reheat as needed.

Notes

Recipe modified from my minestrone recipe, with thanks toBon Appétit (and their comments area!) for the inspiration. *Tomatoes that we recommend: In this recipe, I used Muir Glen tomatoes, and because they don’t sell plain, I used their fire-roasted crushed tomatoes instead. Make it gluten-free by following these steps: Making gluten-free noodles from a tiny, robust grain such as maize and quinoa is simple. Make it dairy-free/vegan by following these steps: Don’t forget to leave out the cheese.

For those who don’t have access to a stand blender, you may use an immersion blender to thoroughly combine (but not completely) a part of the liquid with the beans in a separate (heat-safe) container.

Your soup will be a little chunkier and less creamy than usual, but it will still be delicious.

▸ Nutrition Information

The information displayed is based on an estimate supplied by a nutrition calculator on the internet. It should not be construed as a substitute for the advice of a licensed professional nutritionist. You can find our complete nutritional disclosure here.

Reader Interactions

Pasta e Fagioli is a substantial one-pot soup that was inspired by the Olive Garden restaurant chain. Chock-full of beans, vegetables, noodles and lean meat, this classic Italian soup is guaranteed to win you over. Combining it with Soft Dinner Rolls makes for a really fulfilling supper. At home, we enjoy preparing popular restaurant dishes such asZuppa Toscanasoup,Chicken Madeira (a Cheesecake Factory favorite), and of course, the classic Philly Cheesesteak. It is possible that this content contains affiliate links.

Pasta e Fagioli Recipe:

Greetings, everyone! Hello, everyone. This is Natalya from Momsdish. You won’t believe how thrilled I am to share with you my copycat recipe for Olive Garden’s Pasta e Fagioli. I feel this dish is superior than the restaurant version in terms of taste. This soup will be a hit with you! This substantial soup is ideal for meal planning because of its high protein content. It just takes one pot to prepare, and it reheats well throughout the whole week! It is also quite satisfying and nutritious.

What is Pasta e Fagioli?

“Pasta e Fagioli” is an Italian phrase that translates as “pasta with beans.” Due to the fact that this soup contains a substantial amount of pasta and beans, this makes perfect sense. Also packed with flavorful vegetables and lean ground beef, it serves as a complete dinner in a bowl. Consider Pasta e Fagioli to be an Italian take on the classic dish of chili!

How to Make Pasta e Fagioli

1. Brown the beef in a dutch oven or soup pot over medium heat, using a tablespoon of olive oil to do so. Remove any extra fat and keep it aside. Stir in the garlic, onions, celery, and carrots after adding a little more olive oil to the saucepan. Cook until the vegetables are soft, then add the tomato sauce, canned tomatoes, and meat. Using a whisk, mix all of the ingredients. Combine the beans and chicken stock/broth in a large pot. Allow for 10 minutes of simmering time before adding the pasta and Italian seasoning (you may use dried oregano and thyme if you don’t have the spice mix on hand). Cook for a further 10 minutes. Season with salt and pepper to your liking.

Can I Substitute the Ground Beef?

Beef may be substituted with spicy, ground Italian sausage to make this dish. It will give your dish a wonderful touch of heat! Also, don’t be afraid to use a mixture of half beef and half Italian sausage.

Pro Tip: Do you happen to have a parmesan rind laying around? Not to waste any time, place it in the soup pot with the stock. During cooking, the oils and salty-parmesan in the rind will combine with the broth and improve the flavor. Please ensure that the rind has been removed before serving.

Storing Pasta e Fagioli

Refrigerate the soup in an airtight container to preserve its freshness. It will keep for up to 5 days in the refrigerator. What’s the clincher? As the soup marinates in the fridge, the flavor of the soup becomes further enhanced. Yes, this implies that your leftovers will become more delicious as time passes. In order to reheat your soup, either microwave it or put it in a saucepan over medium-high heat until it is simmering.

Can this Soup Be Frozen?

Pasta e Fagioli is not something I would suggest freezing. Freezing soups that contain pasta is not recommended in most cases. Because of this, the noodles tend to get mushy and spoil the texture of your soup as they thaw.

More Olive Garden Copycat Recipes:

• A creamy shrimp pasta dish made with plump shrimp in a creamy alfredo sauce. Natasha’s version of the Olive Garden’s soup, Zuppa Toscana
• Alfredo Sauce is simple to make and can be completed in 5 minutes! This sauce is ideal for pasta or pizza. Minestrone Soup is a traditional soup that will never go out of fashion. It can be served as an appetizer or as a whole dinner on its own.

Pasta e Fagioli (Olive Garden Copycat)

Preparation time: 20 minutes Preparation time: 30 minutes Time allotted: 50 minutes If you try Pasta e Fagioli, you’ll go returning for more than just one serving. This Olive Garden imitation soup dish is rich with flavorful vegetables and protein, and it is a wonderful comfort food for the whole family. Natalya Drozhzhin is a Russian actress. Level of Competence: Soup Italian leather costs more to make than other types of leather. Pasta and vegetables are the focus of this article. American and Italian cuisines are available.

Calories:204.7Servings:12servings

• 1 pound lean ground beef
• 1 tablespoon olive oil
• 2 medium carrots, sliced into tiny cubes
• 1 big onion, chopped into small cubes
• 1 teaspoon salt
• 1 teaspoon pepper 1 stalk celery, cut into tiny pieces
• 3 cloves garlic, minced
• 1 cup water 15 ounces of chopped tomatoes from a can
• 15 ounces of tomato sauce
• 32 ounces of chicken broth
• 15 ounces of Great Northern beans, drained and washed
• 15 ounces of Kidney beans, strained and rinsed 1 cup ditalini pasta
• 1 tablespoon Italian seasoning
• 1 teaspoon salt, to taste
• 1 teaspoon black pepper, to taste
• 2 tablespoons fresh basil, optional

1. Preheat a big saucepan or dutch oven with oil over medium heat until hot. Cook the ground beef until it is browned (3-5 minutes). Remember to split it up into little pieces while it cooks
2. Otherwise, it will become tough. Cooked meat should be removed from the pot. Pour out any extra fat and keep it aside
3. Add the diced carrots, onion, celery, and crushed garlic to the same saucepan and bring to a boil. Saute until the veggies are tender (approximately 4 minutes)
4. Remove from heat. Return the canned diced tomatoes, tomato sauce, and ground beef to the saucepan with the simmering veggies to finish cooking. Stir everything together until everything is well-combined. Toss in some Great Northern and kidney beans for good measure. Allow for around 10 minutes of simmering time after adding the chicken broth. Cook for another 10 minutes after you’ve added the pasta, Italian seasoning, salt, and pepper to taste. Serve immediately, topped with a sprinkling of basil or parmesan cheese
5. And

Nutritional Values Pasta and Vegetables (Olive Garden Copycat) Amount Per Serving Calories204.7Calories from Fat 37 percent Daily Value Amount Per Serving *Fat4.1g The saturated fat content is 6% (1.27g). 23.44 mg of cholesterol, or 8% of total cholesterol Sodium487.45 milligrams (8% of total sodium) Potassium726.41mg (21%) is a mineral. Carbohydrates account for 21% of total calories. 26.01g 6.81 grams of fiber (9 percent) 3 g of sugar (28 percent) 4% of the total protein17.33g Vitamin A (1918.02IU) is 35 percent of the total.

In the event that you make this recipe, I’d love to see photos of your finished product on Instagram, Facebook, or Twitter!

natashaskitchen

Natalya Drozhzhin

Chef Natalya developed Momsdish.com in order to make cooking more convenient for busy moms. The fantastic foods that were cooked with modest materials while growing up on a farm in Ukraine inspired Natalya when she was growing up on the farm. Natalya is most recognized for making cooking accessible to people of all ages and backgrounds. Continue reading more posts by Natalya.

Pasta e Fagioli (Pasta Fagioli)

Pasta e fagioli, or simply pasta fagioli, is a dish made with beans and vegetables. I was familiar with—and a fan of—this meal long before I learned how to spell it. When I was growing up in New Jersey, pasta e fagioli was a fixture on the menu of every red sauce restaurant, alongside other dishes such as spaghetti and meatballs, lasagna, alfredo, and cannolis.

Pasta fagioli, also known as pasta fazool (which is a Neapolitan dialect for the standard Italian term for “beans”), is a simple soup made with pasta, beans, and vegetables that is popular among peasants.

Variations of Pasta Fagioli

It’s also a meal with a zillion different versions. It is possible to produce a pasta and vegetables meal that is so thick that it is essentially just a pasta dish. There are others who use so many tomatoes that the fazool appears like a thick tomato soup with pasta and beans. White beans, borlotti beans (which are essentially the same thing as cranberry beans), and even kidney beans are occasionally found on menus around the country. Every now and again, you’ll come across some meat, whether it’s leftover meatloaf or small meatballs, such as those found in Italian wedding soup.

My Pasta Fagioli

This variation of pasta fagioli is more of a chicken soup, with beans, pasta, and a little tomato added to the mix. You can increase the amount of tomato if you like. A drizzle of excellent olive oil over the soup at the end, or a grating of parmesan cheese on top, is a common finishing touch for me.

Pasta Tip for Pasta Fagioli

One thing to keep in mind about this soup: because it contains pasta, you must either consume it all in one sitting or accept the fact that the pasta will continue to absorb the soup while it is stored in the refrigerator. As a result, it will be thicker the next day, nearly like a French potage. It’s still good, but it’s a little different. It’s important to note that this soup does not freeze well due to the pasta. Thank you for your time and consideration.

Which Types of Pasta Can You Use in Pasta Fagioli?

Ditalini is a little pasta shape that is usually used in this soup, although other small pasta shapes can be used as well. Try one of the other pasta dishes on this list.

• This soup is traditionally made with ditalini, although it can also be made with other little pasta forms. Alternatively, you might try one of these great pasta dishes:

How Can I Thicken My Pasta Fagioli?

The soup for Pasta Fagioli does not have to be thick, but if you want your soup thick, there are various methods for making it thicker.

• After the soup has finished cooking, remove 1/2 cup of the beans and purée them before adding them back into the soup. The pasta should be cooked in the soup, and the starch from the pasta will aid in thickening the soup. After the soup has been fully cooked, remove the lid and continue to simmer for another hour to enable some of the liquid to evaporate. In order to ensure that an excessive amount of liquid does not evaporate, check every 15 minutes. Simply place the soup in the refrigerator overnight to enable the flavors to blend. During the cooling process, the beans will continue to absorb moisture, and the soup will organically thicken.

How to Make Vegetarian Pasta Fagioli

Instead of using chicken stock, use vegetable stock to make this pasta fagioli dish vegetarian. There are no further modifications required.

Can You Freeze Pasta Fagioli?

It is possible to freeze this soup; but, when it is thawed, the pasta will have broken down and the texture will be somewhat different, not to mention unappetizing. If you wish to freeze portions of this soup, or any other soup that contains pasta, such as minestrone, be sure that the pasta is not cooked in the soup before freezing it. Preparing it separately and adding it to the soup just before serving is a good idea. As a result, whatever amount of the soup you freeze will not contain any pasta, and cooked spaghetti can be added once the soup has been defrosted and warmed after it has been frozen.

More Easy Soups for Chilly Weather

• Vegetarian Chickpea Minestrone, Split Pea Soup, One-Pot Chicken and Rice Soup, Ham and Potato Soup, and Vegan Mushroom Barley Soup are some of the options.

When making pasta e fagioli, ditalini pasta is typically used, but you may use any short pasta—or you can break up vermicelli into little bits—to make the dish.

• 2 large cloves garlic, minced
• 1/4 teaspoonchili flakes
• 1 teaspoonItalian seasoning
• 6 cups chicken stock (or vegetable stock for a vegetarian option)
• 1 cup chopped peeled tomatoes, fresh or canned
• 3 tablespoonsextra virgin olive oil
• 1 cup chopped onion
• 1 large carrot, peeled and chopped
• 1 large celery stalk, chopped
• 3 tablespoonsextra virgin olive a half-pound of ditalini pasta
• 2 15-ounce cans cannellini or borlotti beans, drained and washed (or 3 1/2 cups freshly cooked beans)
• 1/4 cup minced parsley Season with Kosher salt and freshly ground black pepper to taste

1. Preparing the vegetables: In a large saucepan, heat the olive oil over medium-high heat until shimmering. Continue to sauté for 2 to 3 minutes, or until the onion and carrot are tender and translucent, depending on how big your pan is. Toss in the garlic, chili flakes, and Italian seasoning and cook for another minute or two. Elise Bauer’s recipe for chicken stock, tomatoes, and pasta: Bring the chicken stock and tomatoes to a boil in a saucepan. Cook the pasta until al dente, stirring constantly, until the broth is well heated. Elise Bauer is a woman who works in the fashion industry. Add beans and parsley when the pasta is al dente, according to Elise Bauer: When the pasta is al dente, add the beans and simmer for another 2 to 3 minutes. Remove the pan from the heat and whisk in the parsley. Season with salt and freshly ground black pepper to taste. Elise Bauer is a woman who works in the fashion industry.

Nutrition Facts(per serving)
398	Calories
11g	Fat
57g	Carbs
20g	Protein

Display the Complete Nutrition Label Hide the entire nutrition label

Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories	398
% Daily Value*
Total Fat11g	14%
Saturated Fat 2g	10%
Cholesterol7mg	2%
Sodium893mg	39%
Total Carbohydrate57g	21%
Dietary Fiber 9g	33%
Total Sugars 8g
Protein20g
Vitamin C 11mg	54%
Calcium 140mg	11%
Iron 6mg	32%
Potassium 1115mg	24%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

The nutritional information has been estimated using an ingredient database and should be regarded as an educated guess at best.

When there are numerous ingredient alternatives mentioned, the first one listed is used to compute the nutritional value. There are no garnishes or extra ingredients listed in this recipe.

Pasta e fagioli – Wikipedia

Pasta e fagioli

Alternative names	Pasta fagioli Pasta fasul Pašta fažola
Type	Pasta dish
Place of origin	Italy
Region or state	Campania,Emilia
Main ingredients	Smallpasta(elbow macaroni,ditalini),cannellini beansorborlotti beans,olive oil,garlic,onions,spices, stewedtomatoortomato paste.

Pasta e fagioli (pronounced), which translates as “pasta and beans,” is a typical Italian pasta dish that originated in Naples. In the New York Italian dialect, it is known aspasta fasulorpasta fazoolin the form of the Neapolitanname,pasta e fasule, which is derived from the word pasta. It began as a peasant meal, consisting of inexpensive ingredients, like many other Italian favorites, such as pizza and polenta, before becoming a popular dish.

Preparation

Pasta and fagiolivary recipes are welcome, with the only real criterion being that beans and pasta are involved. While the ingredients used in the recipe vary from place to region, cannellini beans, navy beans, orborlotti beans, and a modest variety of pasta, such as elbow macaroni orditalini, are the most usually used. The foundation is often composed of olive oil, garlic, chopped onion, celery, carrots, and, in certain cases, stewed tomatoes in place of tomato paste. Some variants skip the tomatoes entirely and instead use a broth base as a substitute.

Variations

Pasta e fagioli (pasta and vegetables) with ground beef in a tomato sauce The recipe varies widely according on the location or town in which it is produced, as well as the ingredients that are readily available. The consistency of the dish might vary, with some dishes being soupy and others being substantially thicker in consistency. For example, the meal in Barithe is thicker in consistency and has a variety of pasta forms. In addition, pancetta is used as a foundation for the sauce. Other recipes ask for the beans to be processed through a food mill, which results in a consistency more similar to a stew.

The term for “beans” differs depending on where you are in Italy; for example, fagioliin standard Italian, fasuleinNeapolitan, andfasolainSicilian are all words for beans.

In popular culture

‘Pastafazoola’ is a novelty song written by Van and Schenck in 1927 that capitalizes on the Neapolitan pronunciation in the line, “Don’t be a fool, eat pasta fazool.’ A line from the song ” That’s Amore ” by Warren and Brooks (which was made popular by Dean Martin) goes as follows: “When the stars make you drool, exactly like pasta fazool, that’s amore.”

See also

• A list of Italian foods
• A list of legume dishes
• A list of pasta dishes
• A food portal
• Minestrone soup

References

Cooking pasta e fagioli is an Italian-style soup that’s rich with meat, creamy beans, robust vegetables, soft pasta, and an abundance of flavorful herbs and spices. This Olive Garden recipe is much better than the original, so if you enjoy Pasta E Fagioli from Olive Garden, you’ll enjoy our version even more. Utilize homemade beans, such as Instant Pot Kidney Beans or Instant Pot Pinto Beans, to elevate the dish a notch or two. This Olive Garden Pasta e Fagioli dish is simple and quick to prepare, and it uses ingredients that you most likely already have on hand.

Cooking it on the stovetop takes less than 40 minutes and it is ready to eat right away. In the harsh winter months, it’s the perfect comfort dish to serve alongside our Zuppa Toscana Soup, Chicken and Gnocchi Soup, and Olive Garden Minestrone Souprecipes, all of which you’ve come to adore.

What Does Pasta e Fagioli Mean?

“Pasta and beans” is an Italian expression that translates to “pasta and beans” in English. In this soup, both the pasta and the beans stand out.

Where Did Pasta e Fagioli Originate?

Italy is the country where many of our favorite pasta and bean meals originate.

What’s the Difference Between Pasta Fazool and Pasta e Fagioli?

Despite the fact that this soup contains both beans and noodles, the beans are truly the star of the meal. However, the term “Pasta Fazool” is more widely used in the United States, and derives from the dialect of the Sicilian or Neapolitan people who speak about beans. Different dialects for the same meal.

Recipe Variations

Use a gluten-free noodle, such as a chickpea, maize, or quinoa blend, instead of regular noodles.

Dairy-Free

If you leave off the cheese, you’ll have a simple dairy-free soup recipe on your hands.

Vegetarian

If you leave off the meat and cheese, you’ll have a simple vegetarian soup recipe on your hands. The aromatics, tomatoes, and beans will maintain the taste profile that you are accustomed to, but in a vegetarian version of course.

With Sausage

You may use ground sausage (with the casing removed) for the ground beef if you like. Consistent flavor will be achieved, and the finished product will not be substandard. In order to blend the flavors of the two meat items together, you may also add half and half.

How Long Does Pasta e Fagioli Last In The Refrigerator?

You can substitute ground beef for sausage (with the casing removed). Because of this, the flavor will be constant, and the finished product will not be substandard. In order to blend the tastes of the two meat products, half-and-half might be used.

Can You Freeze Pasta e Fagioli?

Yes, but with a few modifications. Pasta does not store well in the freezer. Instead of putting the pasta in the full bowl, as recommended, put it in each individual bowl before you serve it to your guests. This will ensure that none of the pasta is frozen when you freeze the leftovers. When reheating the soup, just add a new batch of noodles to avoid the soup becoming mushy.

What Goes With This Soup?

Eggplant Fries in the Air Fryer in One Hour Dinner Rolls Garlic Sautéed Spinach with Baked Asparagus Make sure to browse through our extensive soup recipe selection! Favorites include:Sancocho Dominicano, Instant Pot Potato Soup, Jambalaya Soup, Asparagus and Bacon Soup, Instant Pot Split Pea Soup, Carrot and Ginger Soup, and many more delicious recipes.

Olive Garden Pasta E Fagioli Soup

A fantastic Olive Garden soup recipe that is sure to please! Pour yourself a bowl of Pasta E Fagioli soup for a warm, filling, and soothing supper. Preparation time: 10 minutes Cooking Time: 30 minutes Time allotted: 40 minutes Soup and a main course are on the menu. American and Italian cuisines are available. Copycat Recipes, Olive Garden Recipes, Soup Recipes, Copycat Recipes Servings:6Servings Calories:360kcal Cost:$15

• 2 tablespoons extra-virgin olive oil (divided)
• (*Note 1) 1 pound ground beef or sausage (*Note 2) 1 small yellow onion (diced)
• 1 small red onion (diced)
• 1 small yellow onion (diced)
• 3 carrots (peeled and diced)
• 2StalksCelery (diced)
• 2StalksCelery (diced)
• 1 tablespoon minced garlic 3 Cups of Low-Sodium Chicken Stock
• 1CanTomato Sauce (16 oz. )
• 1CanTomato Sauce (16 oz. 1 can diced tomatoes (about 15 oz. )
• *Note 2: 1 tablespoon Italian seasoning 1 cup (divided) water (*Note 3)
• 1 cup (divided) sugar (*Note 4)
• *Note 4: 1 cup Ditalini Pasta
• 1 can (15 oz.) Great Northern Beans, drained and rinsed 1 can (15 oz.) kidney beans, drained and rinsed
• Kosher salt (as desired)
• Pepper (to taste): freshly ground black pepper

OPTIONAL

• Parmesan cheese (for serving)
• Minced parsley (for serving)
• Shredded parmesan cheese (for serving)

STOVETOP:

• Using a large soup pot or dutch oven, heat 1 tablespoon of olive oil over medium high heat until shimmering and hot. Once the pan is hot, add the ground beef and cook, breaking it up into crumbles as it cooks, until the meat is browned (approximately 6-7 minutes). Remove the excess fat from the pan and place it in a medium-sized mixing bowl
• Keep aside. Then, pour in the remaining olive oil (1 tablespoon) into the soup pot/dutch oven and stir well. Cook until the onions, carrots, and celery are soft, stirring often (about 3-4 minutes). Cook for approximately 1 minute, or until the garlic is aromatic
• Remove from the heat. Stir together the chicken broth, tomato sauce, diced tomatoes, Italian seasoning, cooked beef, and 1/2 cup water in a large saucepan until everything is evenly distributed. Season with salt and pepper to taste, if desired. Cook until it comes to a boil, then decrease the heat to medium low. Reduce heat to low and cook until veggies are cooked (approximately 15-20 minutes). Cook a separate big pot of salted water until it comes to a boil while the soup is simmering on the stove. Cook the pasta until it is al dente according to the package directions. Cook for 2-3 minutes after adding the prepared pasta and beans to the saucepan. Drain thoroughly before serving. Serve immediately after being topped with parmesan cheese and/or parsley.

SLOW COOKER:

• In a large pan, heat 1 tablespoon of olive oil over medium high heat until shimmering. As soon as the oil is heated, add the ground beef and sauté until it is browned. Transfer the cooked meat to a slow cooker and set the slow cooker to low. In the same big pan, sauté the garlic and onions until the onions are tender and translucent (about 2-3 minutes). Transfer to a slow cooker and add the other ingredients, with the exception of the beans and pasta. Adjust seasonings with salt and pepper to taste. Set the slow cooker to 5-6 hours, or the high setting to 3-4 hours. Cook the pasta in a separate stock pot according to the package directions about 30 minutes before serving the main dish (you want it al dente). Drain the beans and place them in the slow cooker with the rest of the ingredients. Toss in the beans for a final 5 minutes to ensure they are heated. Serve immediately after being topped with parmesan cheese and/or parsley.

Using a large pan, heat 1 tablespoon of olive oil over medium high heat until hot but not smoking. When the pan is heated, add the ground beef and cook until it is browned on both sides. Transfer the cooked meat to a slow cooker and set it on low for several hours. In the same big skillet, add the garlic and onions and cook until the onions are tender, about 10 minutes (about 2-3 minutes). Toss everything into a slow cooker, excluding the beans and pasta, and cook on low for 8 hours. Add salt and pepper to taste, if desired.

Cook the pasta in a separate stock pot according to the package directions about 30 minutes before serving the main course (you want it al dente).

5 minutes of cooking time will bring the beans back to a comfortable temperature.

Pasta e Fagioli Recipe

• Using a large pan, heat 1 tablespoon of olive oil over medium high heat. As soon as the pan is hot, add the ground beef and cook until it is browned. Transfer the cooked meat to a slow cooker and set it on low for 8 hours. In the same big pan, sauté the garlic and onions until the onions are tender (about 2-3 minutes). Transfer to a slow cooker and add the remainder of the ingredients, excluding the beans and pasta. Cook on low for 6-8 hours. Season with salt and pepper to your liking. Set the slow cooker to 5-6 hours, or the high cooker to 3-4 hours. Cook the pasta in a separate stock pot according to the package directions 30 minutes before serving (you want it al dente). Drain the beans and put them to the slow cooker with the rest of the ingredients. Cook for a further 5 minutes, or until the beans are heated
• Remove from heat. Serve immediately after sprinkling with parmesan cheese and/or parsley

Preparation

1. Using a large pan, heat 1 tablespoon of olive oil over medium high heat until shimmering. Once the pan is heated, add the ground beef and cook until it is browned. Transfer the cooked meat to a slow cooker
2. Sauté the garlic and onions in the same big pan until the onions are tender (about 2-3 minutes). Transfer to a slow cooker and add the remainder of the ingredients, with the exception of the beans and pasta. Season with salt and pepper to taste
3. Cook on low for 5-6 hours or on high for 3-4 hours
4. Cook the pasta in a separate stockpot according to the package directions 30 minutes before serving (you want it al dente). Drain the beans and place them in the slow cooker with the other ingredients. Cook for a further 5 minutes, or until the beans are heated. Serve immediately after topping with parmesan cheese and/or parsley

• Preparation in advance: You may do Steps 1 through 3 of the recipe up to a day or two in advance. Remove from the refrigerator and bring back to a simmer over medium heat, stirring often, before continuing

Pasta e Fagioli Soup Recipe

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Pasta e Fagioli is a deliciously hearty, stew-like soup loaded with pasta, beans and Italian sausage. Every bite is rich with flavor and plenty of vegetables.

If you make this soup, you won’t need to serve it with a salad or any other tagalong side dishes to complete the meal. It’s nourishing, soothing, and, most importantly, delicious. A delicious taste is provided by the Italian sausage, while the heart-healthy beans provide a wonderful textural contrast. While any little pasta can be used for this soup, ditalini, which is more typical in shape, is our preferred choice because of its compact tubular shape.

Is it hard to make Pasta e Fagioli Soup?

Pasta e Fagioli soup is a simple dish to prepare, with the most of the prep time being spent chopping vegetables for the soup. The Italian sausage is taken from its casings and torn into pieces as it is being cooked until it is light brown in color. Cook until all of the veggies are softened, about 15 minutes. After that, you’ll add the garlic and spices, and then the tomatoes, Parmesan rind, beans, and a little broth to finish it off. After everything has been cooked, the pasta is added and cooked until it is just just al dente.

If you want to freeze the soup, or store for more than one or two days, omit the pasta until warming to serve.

When refrigerated for an extended period of time, ditalini will become mushy, just like any other pasta-based soup. The fact that leftovers may be kept for a day or two is not a significant problem. However, if you want to save the pasta for a longer period of time, we recommend cooking it separately and storing it in the refrigerator until ready to serve. While the soup is heating up, add the pre-cooked pasta to the pot and you’re done! Your soup will have perfectly cooked al dente pasta in it.

Don’t forget to garnish with plenty of fresh chopped parsley and lots of Parmesan cheese.

If you keep the ditalini in the broth for an extended period of time, they will get mushy. A few days’ worth of leftovers isn’t much of a hassle. While the pasta may be cooked separately and refrigerated until ready to serve, we prefer that you prepare it along with the sauce. While the soup is heating, add the pre-cooked spaghetti to the pot and you’re done. Your soup will have perfectly cooked al dente noodles.

Thanks for PINNING!

• When refrigerated for an extended period of time, ditalini tends to get mushy, much like any other pasta-based soup. It’s not a huge issue to keep leftovers for a day or two. However, if you want to save the pasta for a longer period of time, we recommend cooking it separately and refrigerating it until ready to serve. While the soup is heating, add the pre-cooked pasta to the pot and voila! You may include perfectly cooked al dente pasta in your soup.

• 4garlic clovesminced, 14teaspoonsalt, 12 teaspoons Italian seasoning, 1teaspoondried oregano, 14teaspooncrushed red pepper flakes tomatoes, peeled and diced in a 28-ounce can with liquid saved Rim of parmesan cheese
• 15 12 ounce can cannellini beans, washed and dried low-sodium chicken broth (dividable)
• 1 cup water
• 6 ounces ditalini or other tiny pasta
• 2 cups sliced baby spinach leaves season with salt and pepper to taste garnished with finely chopped fresh parsley leaves Grated Parmesan cheese for garnish (about 2 ounces)

• In a large Dutch oven, heat the olive oil over medium heat until it shimmers. Cook the sausage, breaking it up as it cooks, until it is no longer pink. Cook for approximately 5 minutes, until the carrots, celery, and onion are gently browned
• Remove from heat and set aside. Cook, turning occasionally, for approximately 5 minutes, or until the veggies are tender and slightly browned. Combine the garlic, salt, Italian seasoning, oregano, and red pepper flakes in a large mixing bowl. Cook, stirring continually, for approximately 1 minute, or until the mixture is aromatic. Stir in the tomatoes and juice until everything is well-combined. Combine the Parmesan rind, beans, and 1 cup of the broth in a large mixing bowl. Stir in the remaining chicken broth and 1 cup of water after bringing the mixture to a boil, then decrease the heat to medium and let it simmer for 10 minutes more. Raise the heat to medium-high and bring the soup to a boil, stirring occasionally. Cook, tossing regularly, for approximately 10 minutes, or until the pasta is just soft but not falling apart. Remove the cheese rind and set it aside. Remove the saucepan from the heat, add the spinach, and stir until the spinach has wilted. Taste for flavor and season with salt and pepper to taste. Pour the soup into individual serving dishes and garnish with parsley, grated Parmesan, and a drizzle of olive oil, if preferred
• Serve immediately.

Increase the amount of chicken stock used or reduce the amount of sausage and pasta used to make a brothier soup.

Kitchen Essentials– the BEST Soup Pot!

A full chicken or a pot of soup may be cooked in the Staub Cast Iron 3.75-quart Essential French Oven, which is made of heavy cast iron. The enameled cast iron cookware is simple to clean and does not require seasoning before use. In addition to being oven safe up to 500 degrees Fahrenheit, the rough black matte enamel inside provides superb browning. Keep an eye out for bargains on this kitchen need at places like Amazon and Williams Sonoma. This blog is a participant in the Amazon Services LLC Associates Program, through which I receive a small fee at no additional cost to you, which I use to cover the costs of web hosting and other related services for this website.

If you’re searching for a couple more excellent vegetable-loaded soups to try this season, don’t miss our hearty Beef and Gnocchi Soup, which is cozy, satisfying, and delicious.

To obtain the recipe for Hearty Beef and Gnocchi Soup, please visit THIS PAGE.

Our Minestrone Soup is packed with nutritious legumes, lush green veggies, and plenty of Italian herbs, as well as a handful of pasta and a deliciously thick tomatoey broth. To obtain the Minestrone Soup recipe, please visit THIS PAGE. Thank you for taking the time to visit! Tricia

This Pasta e Fagioli Is The Perfect Weeknight Winter Dinner

From roasting a whole chicken to making a pot of soup, the Staub Cast Iron 3.75-quart Essential French Oven can do it all! The enameled cast iron cookware is simple to clean and does not require seasoning before using. In addition to being oven safe up to 500 degrees Fahrenheit, the interior has textured black matte enamel for superb browning. Amazon and Williams Sonoma are also good places to look for bargains on this kitchen need. This blog is a participant in the Amazon Services LLC Associates Program, through which I receive a small fee at no additional cost to you, which I use to cover the costs of web hosting and other related services for this site.

Check out our hearty Beef and Gnocchi Soup if you’re searching for a few more excellent vegetable-loaded soups to try this season.

Served with a loaf of crusty bread to sop up all of the wonderful liquid, our chunky soup is filling enough to serve as a whole dinner.

Make sure to taste our classicMinestrone Soup, which is another Italian staple.

Minestrone Soup is easy to make and tastes great.

Tricia