Plant-Based Pasta Fagioli
High Fiber Low Fat Vegan Gluten-Free Option

Plant-Based Pasta Fagioli

A hearty and comforting Italian dish made with pasta, beans, and vegetables, all in a savory broth. Perfect for a cozy meal any day.

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

Per serving

300Calories
12gProtein
54gCarbs
6gFat

Ingredients

For 4 servings

  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 1 can (14 oz) diced tomatoes
  • 1 can (15 oz) cannellini beans, drained and rinsed
  • 4 cups vegetable broth
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 cup small pasta (like ditalini)
  • Salt and pepper to taste
  • Fresh parsley, chopped (for garnish)

Instructions

Follow these steps for perfect results

  1. In a large pot, heat olive oil over medium heat. Add onion, garlic, carrots, and celery. Sautu00e9 for about 5 minutes until vegetables are soft.
  2. Add diced tomatoes, cannellini beans, vegetable broth, oregano, and basil. Bring to a boil.
  3. Add pasta and reduce heat. Simmer for about 10-12 minutes until pasta is al dente.
  4. Season with salt and pepper to taste.
  5. Serve hot, garnished with fresh parsley.

Health Benefits

Nutritional advantages of this recipe

  • Rich in fiber and protein from beans for digestive health.
  • Low in fat, making it a heart-healthy option.
  • Packed with vitamins and minerals from fresh vegetables.