Description
This hearty and healthy Pasta Fagioli is a comforting Italian soup made with cannellini beans, ditalini pasta, and a rich tomato-herb broth. Easy to prepare, vegan-friendly, and perfect for weeknight dinners or meal prep.
Ingredients
Scale
- 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
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried parsley
- 1/2 teaspoon dried oregano
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes
- 4 cups low sodium vegetable broth
- 2 cups water
- 1 cup dry ditalini pasta
Instructions
- In a large pot, heat olive oil over medium heat.
- Sauté onions, garlic, and carrots for 5 minutes until onions are translucent.
- Add beans, tomato sauce, basil, parsley, oregano, black pepper, red pepper flakes, vegetable broth, and water. Stir well.
- Cover and bring to a boil over high heat, stirring occasionally.
- Once boiling, remove lid and reduce heat to medium. Add ditalini pasta.
- Cook pasta for half the time listed on the package (important to undercook).
- Stir occasionally to prevent sticking. Remove bay leaf before serving.
- If soup thickens too much, add more broth or water to reach desired consistency.
Notes
- Use low-sodium canned goods to control salt levels.
- For best results, cook pasta separately if planning to freeze.
- To enhance flavor, add a parmesan rind while simmering and remove before serving (if not vegan).
- For added greens, stir in chopped spinach at the end.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 2 cups
- Calories: 337
- Sugar: 7g
- Sodium: 366mg
- Fat: 3g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 11g
- Protein: 16g
- Cholesterol: 0mg