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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.

A simple and tasty recipe for pasta e fagioli soup.
Course Soup
Cuisine Dairy Free, gluten free, vegan.
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

  1. 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.
  2. 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).
  3. Add the beans, kale, and spices, and cook for about 7-8 minutes until the pasta is tender.
  4. 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.