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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
Author Kelly Roenicke

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 Calories from Fat 27
% Daily Value*
Fat 3g5%
Sodium 1324mg58%
Potassium 231mg7%
Carbohydrates 44g15%
Fiber 8g33%
Sugar 3g3%
Protein 11g22%
Vitamin A 1535IU31%
Vitamin C 21.8mg26%
Calcium 147mg15%
Iron 4.5mg25%
* Percent Daily Values are based on a 2000 calorie diet.