Pasta e Fagioli Soup
Print Pin Save to Collections Add to Shopping List Add to Shopping ListServings: 8
Calories: 240kcal
Ingredients
- 2 Tbsp. olive or canola oil
- 1 onion of choice (finely diced)
- 2 carrots (finely diced)
- 1 stalk celery (finely diced)
- 3-4 cloves garlic (crushed and minced)
- 1/2 lb. cremini mushrooms (minced)
- 1 19- oz. can cannellini beans (white kidney beans, drained and rinsed)
- 1 19- oz. can red kidney beans (drained and rinsed)
- 2 15- oz. cans petite diced tomatoes (no salt added)
- 6 cups low sodium vegetable broth
- 1 Tbsp. dry Italian herb seasoning blend
- 1 bay leaf
- 1/2 tsp. black pepper
- 1.5 cups whole grain pasta (ditali or ditalini is traditional)
Instructions
- In a large soup pot or Dutch oven, heat oil over medium heat until shimmering.
- Add onion, carrots, celery, garlic and mushrooms. Sauté until onions are translucent and mixture is fragrant.
- Add beans, tomatoes, broth, herbs and black pepper. Bring to a boil.
- When mixture has come to a boil, add pasta and cook according to time on pasta package, stirring occasionally. Remove from heat and serve with chopped parsley and nutritional yeast.
GREAT ADDITIONS/SUBSTITUTIONS
- Try tomato sauce or canned crushed tomatoes instead of the petite diced tomatoes.
Video
Nutrition
Calories: 240kcalCarbohydrates: 42gProtein: 12gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 428mgPotassium: 614mgFiber: 11gSugar: 7gVitamin A: 2714IUVitamin C: 8mgCalcium: 135mgIron: 5mg
Subscribe
Login
0 Comments
Oldest
Nutrition Facts
Pasta e Fagioli Soup
Amount per Serving
Calories
240
% Daily Value*
Fat
4
g
6
%
Saturated Fat
1
g
6
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
3
g
Sodium
428
mg
19
%
Potassium
614
mg
18
%
Carbohydrates
42
g
14
%
Fiber
11
g
46
%
Sugar
7
g
8
%
Protein
12
g
24
%
Vitamin A
2714
IU
54
%
Vitamin C
8
mg
10
%
Calcium
135
mg
14
%
Iron
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.