I had some leftover ALDI Lentil & Garbanzo Bean Spicy Soup, so I stretched it with chicken chunks and elbow macaroni. Add a salad & Naan.
I got a copy cat recipe for Olive Garden's Pasta y Fagioli soup off the internet and it came out great. I made a double recipe after my daughter said she was making it. I teased her that she could give some to her poor old parents but didn't think she would as she has roommates. So now I have a cauldron of great soup and some more from my kid. It is a good change from chili. We can have it for breakfast lunch and dinner AND freeze some.
Care to share the recipe (or a link to it)? Not that I need it right now. I just make a big batch of minestrone, and have 9 extra servings going into the freezer. If that recipe serves 6, then the Italians have a Sumo team.
You can google up the search. Several recipes with slight variation. I shred the carrots and put them in last. I don't cook the noodles in with the soup. I add later so I can freeze some although I like it fresh so the veggies are a little more al dente. Frozen noodles--yuck. https://www.eatingwell.com/copycat-olive-garden-pasta-e-fagioli-8385691
That recipe can't be an Olive Garden knock-off. The ingredients are all "no-salt." You can't get a glass of water with salt there.
It looks like the recipe has been revised to suit someone's taste, which we all do. There is also no wheat pasta in Pasta E Fagiloi soup that I have been aware of. I make this soup on occasion but my recipe is slightly different.