High Fiber Low Fat Gluten-Free Option

Vegan Pasta Fagioli

A heartwarming Italian soup made with pasta, beans, and a medley of vegetables, perfect for any meal.

⏱️ 15 minutes Prep Time
🍳 30 minutes Cook Time
🍽️ 4 Servings
🎯 Easy Difficulty
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Nutrition Facts

Per serving

320Calories
12gProtein
58gCarbs
6gFat

Ingredients

For 4 servings

  • 1 tablespoon olive oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 1 can (15 oz) diced tomatoes
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 4 cups vegetable broth
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Salt and pepper to taste
  • 8 oz small pasta (like ditalini)
  • 1 cup fresh spinach, chopped
  • Fresh parsley for garnish

Instructions

Follow these steps for perfect results

  1. In a large pot, heat olive oil over medium heat.
  2. Add onion, garlic, carrots, and celery. Sautu00e9 for about 5-7 minutes until vegetables are softened.
  3. Stir in the diced tomatoes, kidney beans, vegetable broth, oregano, and basil. Bring to a boil.
  4. Once boiling, add the pasta and cook according to package instructions until al dente.
  5. Stir in the spinach and cook for an additional 2-3 minutes until wilted.
  6. Season with salt and pepper to taste. Serve hot, garnished with fresh parsley.

Health Benefits

Nutritional advantages of this recipe

  • Rich in fiber from beans and vegetables for digestive health.
  • Contains high-quality plant protein to support muscle maintenance.
  • Low in saturated fat, supporting heart health.