Olive Garden-Style Pasta e Fagioli

This healthy homemade version uses whole-food, organic ingredients and avoids seed oils, refined sugars, artificial flavors, and preservatives for a purer taste.

↓ Jump to Recipe Pin

Ingredients

6 servings
  • 2 tablespoons avocado oil
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 1 cup organic dried cannellini beans (rinsed and drained)
  • 3 cups low-sodium vegetable broth
  • 1 carrot, diced
  • 1 celery stalk, diced
  • 2 kale leaves, stemmed and chopped
  • 8 ounces whole wheat spaghetti (broken into short pieces)
  • Salt to taste
  • Freshly ground black pepper to taste
  • Fresh parsley for garnish

Clean swaps

Every ingredient in this recipe, ready to shop — including our clean upgrade picks.

As an Amazon Associate we earn from qualifying purchases. Some links are affiliate links — if you buy through them we may earn a small commission at no extra cost to you.

avocado oil
avocado oil Shop →
large onion, chopped
large onion, chopped Shop →
garlic, minced
garlic, minced Shop →
low-sodium vegetable broth
low-sodium vegetable broth Shop →
carrot, diced
carrot, diced Shop →
celery stalk, diced
celery stalk, diced Shop →
whole wheat spaghetti
whole wheat spaghetti Shop →
Fresh parsley
Fresh parsley Shop →

We don't have a clean pick for these yet — know one?

What you'll need

Instructions

  1. Heat avocado oil in a large pot over medium heat. Add onion and garlic, sautéing until translucent.
  2. Add cannellini beans, vegetable broth, carrot, celery, and kale. Bring to a boil, then reduce heat and simmer for 45 minutes or until vegetables are tender.
  3. Stir in broken spaghetti pieces. Season with salt and pepper to taste. Let it cook for an additional 20-30 minutes or until the pasta is al dente and tender.
  4. Adjust seasoning if necessary. Serve hot, garnished with fresh parsley.
  5. Optional: Serve with a drizzle of freshly squeezed lemon juice for brightness.

FAQ

Is this Olive Garden-Style Pasta e Fagioli gluten-free?

No, it uses whole wheat spaghetti. For a gluten-free version, substitute with certified gluten-free pasta.

Can I make this ahead?

Yes, you can prepare the soup up to 3 days in advance and store it in an airtight container in the refrigerator.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 2 months.

What can I substitute for kale leaves?

You can substitute with spinach, swiss chard, or other leafy greens as a preference.

Why is this healthier than the restaurant version?

This recipe uses whole-food, organic ingredients and avoids seed oils, refined sugars, artificial flavors, and preservatives for a cleaner option.

How can I adjust the spiciness if needed?

You can add a pinch of red pepper flakes while sautéing the onion and garlic to increase spiciness according to taste.

More from Olive Garden

Also try

How did this recipe work for you?