Pasta e Fagioli
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Kristine's Kitchen · by Kristine Rosenblatt★ 5.0 (1)

Pasta e Fagioli

NUTRITION · PER SERVING60M COOK
CAL 14%·PRO 24%
CARBS 44G64% OF CAL
10G FIBER1G ADDED9G INTRINSIC24G OTHER10G TOTAL SUGAR
FAT 7G23% OF CAL
1G SAT6G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A hearty vegetarian minestrone with pasta, kidney beans, and white beans in a thick herbed tomato broth. Rustic, filling, and perfect with crusty bread.

mainitaliansoupbeansvegetarian
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Nutrition & ingredients

Ingredients

serves 8
  • 3 tablespoons olive oil
  • 1 medium yellow onion (chopped)
  • 3 medium carrots (chopped)
  • 3 ribs celery (chopped)
  • 4 cloves garlic (minced)
  • 6 cups low sodium vegetable broth
  • 28 ounce can crushed tomatoes
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon Italian seasoning
  • ¾ teaspoon salt (or to taste)
  • ¼ teaspoon black pepper (or to taste)
  • ⅛ teaspoon crushed red pepper flakes (optional, makes soup a little spicy)
  • 1 cup dry short pasta shapes (such as ditalini, small shells or elbows)
  • 15 ounce can red kidney beans (rinsed and drained)
  • 15 ounce can cannellini beans (or small white beans or chickpeas, rinsed and drained)
  • grated Parmesan cheese and chopped fresh parsley (optional, for serving)
PREP
25M
SODIUM
670MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.