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Pasta e Fagioli Soup.
A simple and tasty recipe for pasta e fagioli soup.
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
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).
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Add the beans, kale, and spices, and cook for about 7-8 minutes until the pasta is tender.
-
Serve with bread or crackers.
Nutrition Facts
Pasta e Fagioli Soup.
Amount per Serving
Calories
228
% Daily Value*
Fat
3
g
5
%
Sodium
1324
mg
58
%
Potassium
231
mg
7
%
Carbohydrates
44
g
15
%
Fiber
8
g
33
%
Sugar
3
g
3
%
Protein
11
g
22
%
Vitamin A
1535
IU
31
%
Vitamin C
21.8
mg
26
%
Calcium
147
mg
15
%
Iron
4.5
mg
25
%
* Percent Daily Values are based on a 2000 calorie diet.