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Pasta e Fagioli with Zucchini Better than Olive Garden

Pasta e Fagioli soup or pasta fazool as we have come to know it in America is a traditional Italian soup.  It translates to “pasta and beans,” and is a hearty soup that is loaded with nutrients. In this blog, we will explore the origins of pasta e fagioli, why it is a favorite Italian soup and why it should become one of your staple meals on a chilly day. So read on to discover why you need to make this pasta e fagioli with zucchini.

Origin of Pasta e Fagioli:

Pasta e fagioli has its roots in the rural regions of Italy, particularly in the northern and central parts of the country. The reason being that it was considered a poor man’s dish before becoming a staple Italian dish. The unique part about this dish is it can vary significantly from region to region.  With the only requirement is using pasta and beans, each region has a great way to create a spin on this classic Italian soup.

Better than Olive Garden’s Pasta e Fagioli:

This recipe we feel is better than Olive Garden’s. The reason being we left out the meat, making it a dish you can serve to everyone.  However, if you really want the added protein you can easily add it in, but more on that later. The combination of al dente pasta, creamy beans, and a flavorful broth creates a delicious blend of flavors that will tantalize your taste buds. We also added in some zucchini for an added health benefit.

Heart-Healthy and Nutritious:

Not only is pasta e fagioli incredibly delicious, but it has a ton of health benefits. This dish is low in fat and cholesterol, making it heart-healthy. It is packed with plant-based protein from the beans, which are essential for muscle growth and repair. Additionally, the high fiber content from the beans which you can read more about here. and whole-grain pasta helps lower cholesterol levels and aids in digestion.

The core ingredients of pasta e fagioli, pasta and beans, are highly nutritious. Pasta provides a good source of complex carbohydrates, which are essential for energy and fueling the body. The beans, particularly kidney beans , are a powerhouse of nutrients. They contain dietary fiber, iron and potassium. We have also added in zucchini which is an antioxidant power house and carrots which provide a ton of health benefits including antioxidants and potassium. Onion and celery also are a nutritional bonus. Enough about the facts, let’s get to the recipe!

Ingredients:

2 TBSP. EVOO

1 yellow onion chopped

2 celery ribs washed and chopped

3 carrots peeled and chopped

2 small zucchini chopped

1 can tomato sauce

1 can diced tomatoes

2 garlic cloves presses

1 can kidney beans or cannellini beans

32 oz. vegetable broth or chicken broth

​1 tsp. thyme

1 tsp. oregano

1 tsp. salt

1 bay leaf

1 cup ditalini pasta

Pasta e Fagioli with Zucchini Soup Recipe:

In an all in one slow cooker turn the heat to 350.  Pour in the olive oil and add in the onions. celery, carrots, zucchini.

olive oil, zucchini, carrots, onions

olive oil, zucchini, carrots, onions

Sear until veggies are just slightly browned and turn the slow cooker back to the slow cooker setting.  Turn to high and add in the tomato sauce, diced tomatoes, garlic, beans, chicken broth, thyme, oregano, salt and the bay leaf.

add in tomato sauce and diced tomatoes

add in tomato sauce and diced tomatoes

Place the lid on the slow cooker and simmer 3 and a half hours.  30 minutes before serving remove the bay leaf and pour in the ditalini pasta. Cook until the pasta is al dente. Serve and top with parmesan cheese.

Versatile and Customizable:

If you don’t have a slow cooker you can easily make this dish on a stove top in a Dutch oven or large pot.  You will sear the vegetables over medium heat and when you add in the remaining ingredients bring it back to medium-low heat to simmer. 45 minutes later add in the ditalini pasta and bring the heat back to medium and cook about 10-12 minutes.

Another option is to add in lean ground beef or Italian sausage  if you would like when you brown the vegetables.  If you don’t like zucchini you can substitute for green beans or just add in green beans for an added health bonus.

You can easily swap the ditalini pasta for any small pasta shape.  You can also swap the kidney beans for borlotti beans,

beans, cannellini beans or a combination of beans.

You can also interchange the broth for beef broth or vegetable stock.  This truly is one of the most versatile recipes you will find on our site, so go ahead and get creative. Don’t forget to adjust the flavor with a pinch of salt or pepper at the end.

Try it Tonight:

Pasta e fagioli with zucchini is quickly going to become one of your favorite soups.  With the rise of grocery costs, it’s inexpensive ingredients that are also nutritious will make it a go to.  Try serving it with our Bloomin’ Onion Bread. Whether it’s a cold winter evening or a simple weeknight dinner, this traditional Italian soup is sure to warm your soul while nourishing your body. The best part is you can eat the leftovers for lunch the next day. So, next time you crave an authentic and nourishing dish, indulge in a big bowl of soup, and enjoy the flavors of Italy in your own kitchen. Enjoy!

Reviews

Ingredients:

Adjust Servings
2 TBSP. olive oil
3 carrots peeled and chopped
1 yellow onion chopped
2 celery sticks chopped
1 can diced tomatoes
1can tomato sauce
1 can beans
1 tsp. thyme
1 tsp. oregano
1 tsp. salt
1 bay leaf

Directions

1.
Directions
In an all in one slow cooker turn the heat to 350.  Pour in the olive oil and add in the onions. celery, carrots, zucchini.  Sear until veggies are just slightly browned and turn the slow cooker back to the slow cooker setting.
Mark as complete
2.
Turn to high and add in the tomato sauce, diced tomatoes, garlic, beans, chicken broth, thyme, oregano, salt and the bay leaf.
Mark as complete
3.
Place the lid on the slow cooker and simmer 3 and a half hours.  30 minutes before serving remove the bay leaf and pour in the ditalini pasta. Cook until the pasta is al dente. Serve and top with parmesan cheese.
Mark as complete

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