The Best Pasta Fagioli Soup recipe that is better than Olive Garden! Healthy, vegetarian & easy to make on the stove, crockpot or instant pot

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1 tablespoon extra virgin olive oil

1 cup diced onion

2 tablespoons minced garlic

1 cup quartered carrots

2 15 oz cans cooked cannellini beans, rinsed and drained

1 15 oz can tomato sauce

1 dried bay leaf

½ teaspoon dried basil

½ teaspoon dried parsley

½ teaspoon dried oregano

½ teaspoon black pepper

¼ teaspoon red pepper flakes

4 cups low sodium vegetable broth

2 cups water

1 cup dry ditalini pasta

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1. In a large pot, heat the olive oil over medium heat.

2. Sauté the onions, garlic, and carrots for 5 minutes or until onions are translucent and softened.

3. Add beans, tomato sauce, basil, parsley, oregano, black pepper, red pepper, vegetable broth, and water to the pot. Stir together.

4. Cover the pot and turn the heat to high. Bring the soup to a boil. Stir occasionally to prevent sticking.

5. Once boiling, remove the lid and reduce heat to medium.

6. Add dry pasta and stir together. Cook for half the recommended cooking time.

7. Discard the bay leaf before serving.

Cut your veggies ahead of time.

Use canned low-sodium beans and rinse well.

Add a parmesan cheese rind for extra flavor.

This soup cooks best on the stovetop.