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Pasta e Fagioli Soup

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Course: Dinner, Lunch
Prep Time: 15 minutes
Cook Time: 20 minutes
Servings: 8
Calories: 240kcal

Ingredients

  • 2 Tbsp. olive or canola oil
  • 1 yellow or white onion (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 wheat pasta of your choice (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
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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.