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A healthy, hearty recipe for pasta e fagioli, a traditional Italian soup with pasta and beans. #soup #vegan

Pasta e Fagioli Soup.

Kelly Roenicke
A simple and tasty recipe for pasta e fagioli soup.
5 from 2 votes
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Soup
Cuisine Dairy Free, gluten free, vegan.
Servings 6
Calories 228 kcal

Ingredients
  

  • 3 cloves garlic sliced
  • 1 Tablespoon olive oil
  • 1 onion chopped
  • 15 ounces Italian style diced tomatoes
  • 32 ounces vegetable broth
  • 2 cups water
  • 30 ounces cannellini beans drained and rinsed
  • 2 cups gluten free pasta I used penne but any shape is fine
  • 1 Tablespoon Italian seasoning
  • 1 teaspoon sea salt
  • ¼ teaspoon pepper
  • 1 cup curly kale leaves torn into small pieces

Instructions
 

  • Heat the olive oil in a large soup pot. Add the garlic and chopped onion and cook over medium heat until softened, about seven minutes.
  • Add the broth, water, and tomatoes and bring to a boil. Add the pasta. Reduce heat to medium and cook for 10 minutes. (It should be bubbling still).
  • Add the beans, kale, and spices, and cook for about 7-8 minutes until the pasta is tender.
  • Serve with bread or crackers.

Nutrition

Calories: 228kcalCarbohydrates: 44gProtein: 11gFat: 3gSodium: 1324mgPotassium: 231mgFiber: 8gSugar: 3gVitamin A: 1535IUVitamin C: 21.8mgCalcium: 147mgIron: 4.5mg
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