Vegan Pasta e Fagioli
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty vegan minestrone-style soup of beans, pasta, and vegetables in a garlicky tomato broth with aromatic herbs. Cozy, filling, and easy enough for a weeknight without any animal products.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 tablespoon olive oil, (plus extra for pasta)
- 1 medium onion, (diced)
- 2 medium carrots, (diced)
- 2 medium celery stalks, (diced)
- 3 garlic cloves, (minced)
- 2 tablespoons tomato paste
- 5 cups vegetable broth
- 1 tablespoon finely chopped fresh rosemary ((or 1 teaspoon dried))
- 1 1/2 tablespoons fresh thyme leaves ((or 2 teaspoons dried))
- 1 (14 ounce or 400 gram) can diced tomatoes
- 2 (14 ounce or 400 gram) cans chickpeas, cannellini beans, great northern beans, or butter beans, (drained and rinsed)
- 2 cups small dried pasta shells ((about 4.25 ounces))
At a glance
PER SERVING · TIME 55M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 40m
- Sodium
- 926mg
- Total sugar
- 12g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 529mg
- Calcium
- 101mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 926MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.