Vegetarian Pasta Fagioli
This Vegetarian Pasta Fagioli is thick and hearty Italian pasta and bean soup with tender veggies. This classic stew is super easy to make with pantry staples in about 40 minutes!
Servings: 8 servings
Calories: 168kcal
Ingredients
- 1 large onion diced
- 5 garlic cloves minced
- 3 large carrots diced
- 4 large celery stalks diced
- 2 tbsp olive oil extra virgin
- 1 tbsp Italian seasoning or a mix of dried oregano, basil, rosemary etc.
- 2 x 14 oz cans low sodium cannellini beans rinsed & drained
- 14 oz diced tomatoes or tomato sauce low sodium
- 6 oz can tomato paste low sodium
- 6 cups vegetable broth
- 3 bay leaves
- 1 tsp salt
- Ground black pepper to taste
- 1 cup ditalini pasta dry
- 1/4 cup Italian parsley finely chopped
- Parmesan cheese grated, for garnish
Instructions
- Preheat large pot or Dutch oven on medium heat and swirl oil. Add onion and garlic; saute for 3 minutes, stirring occasionally. Add carrots, celery, Italian seasoning and saute for another 5 minutes, stirring occasionally.
- Add beans, tomato sauce, tomato paste, vegetable broth, bay leaves, salt and pepper. Bring to a boil, cover and cook on low for 15 minutes.
- Add pasta, stir, cover and simmer for another 10 minutes.
- And parsley and serve warm garnished with Parmesan cheese, if desired.
Notes
- Store: Refrigerate for up to 2 days. If you want soup to last longer, cook pasta separately and add before reheating. Reheat by simmering on low in small pot only amount you are planning to consume.
- Freeze: Cook, cool completely and freeze in an airtight container for up to 3 months. Thaw in the fridge overnight. You could reheat from frozen too, just will take longer.
- Beans: Other white beans like cannellini, navy or Great Northern beans work.
- Pasta: Use any small pasta like elbows, shells etc.
- Ground meat: You can add ground beef or Italian sausage, or pancetta by cooking and breaking it into pieces first.
- Other variations: You can also make soup with water and add Parmesan rind to it and/or more olive oil and butter at the end.
Nutrition
Serving: 1.5cups | Calories: 168kcal | Carbohydrates: 29g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Sodium: 365mg | Fiber: 4g | Sugar: 8g