Pasta e Fagioli (Italian Pasta and Beans)
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Cookie and Kate · by Cookie and Kate★ 5.0

Pasta e Fagioli (Italian Pasta and Beans)

NUTRITION · PER SERVING60M COOK
CAL 18%·PRO 30%
CARBS 54G60% OF CAL
13G FIBER0G ADDED0G INTRINSIC32G OTHER9G TOTAL SUGAR
FAT 11G28% OF CAL
1G SAT10G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A hearty Italian vegetable and bean stew with pasta, kale, and fresh herbs in a tomato broth. Naturally vegan and full of fresh flavor, this rustic dish is deeply satisfying.

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Nutrition & ingredients

Ingredients

serves 6
  • 4 tablespoons extra-virgin olive oil, divided
  • 1 medium-to-large yellow onion, finely chopped
  • 2 carrots, scrubbed clean, finely chopped
  • 2 ribs celery, finely chopped
  • 3/4 teaspoon fine sea salt, divided
  • Freshly ground black pepper, to taste
  • 4 cloves garlic, pressed or minced
  • 1 can (15 ounces) crushed tomatoes*
  • 4 cups vegetable broth
  • 3 cups water
  • 2 bay leaves
  • 1 teaspoon dried oregano
  • 1/4 teaspoon red pepper flakes, omit if sensitive to spice
  • 2 cans (15 ounces each) cannellini beans, Great Northern beans, or chickpeas, rinsed and drained (or 3 cups cooked beans)
  • 1 cup (about 4 ounces) cavatelli, ditalini, elbow or small shell pasta of choice
  • 2 cups chopped Tuscan kale (tough ribs removed first), or chard or collard greens
  • 1/4 cup finely chopped Italian parsley
  • 1 tablespoon fresh lemon juice (about 1/2 medium lemon)
  • Optional garnishes: Additional chopped parsley, black pepper, grated Parmesan cheese or light drizzle of olive oil
PREP
20M
SODIUM
1089MG
ESTIMATE
COMPLETE

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