Pasta e Fagioli | Olive Garden Copycat Recipe

cannellini beans

🥗Healthier: navy beans

💰Cheaper: pinto beans

Navy beans are lower in calories, while pinto beans are often less expensive.

Parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated Pecorino

Nutritional yeast adds a cheesy flavor without dairy, while Pecorino is often more affordable.

Start by heating a little oil in a large pot.

Add in the vegan grounds and crumble them until they're brown.

Remove the cooked vegan grounds from the pot.

Add vegan butter to the pot and let it melt.

Add onion, carrots, celery, and garlic to the pot.

Cook the vegetables for about 5 to 10 minutes until the onion is translucent.

Add tomato sauce, crushed tomatoes, Italian seasoning, salt, garlic pepper, and sugar to the pot.

Pour in 4 to 6 cups of vegan broth depending on desired liquid amount.

Bring the mixture to a boil, then reduce heat and let it simmer for 20 minutes.

Add cannellini beans, kidney beans, cooked pasta, and freshly chopped parsley to the pot.

Stir the mixture well and adjust broth if necessary.

Let it cook down for about 5 more minutes.

Return the cooked vegan ground beef to the pot and mix well before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens