Pasta e Fagioli Soup
Pasta e Fagioli serves: 6 (about 1 1/3 cups or 320 ml per serving)
Prep Time: 15 minutes | Cook Time: 30 minutes | Total Time: 45 minutes
Ingredients:
- 1 cup (122 g) dry ditalini or tubetti pasta
- Two 15-oz (425-g) cans cannellini or great northern beans, drained and rinsed
- 3/4 cup (182 g) canned peeled tomatoes
- 2 Tbsp olive oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 celery stalk, finely chopped
- 1 medium carrot, finely chopped
- 5 cups (1.2 L) low-sodium vegetable broth
- 1 1/2 tsp salt, plus more to taste
- 1/4 tsp Italian seasoning
- 1 Tbsp nutritional yeast
- 1/8 tsp black pepper, plus more to taste
Instructions:
- Read through recipe and put all ingredients in your work area before starting your prep.
- Bring a medium pot of well salted water to a boil. Cook pasta according to package directions, or until al dente. Drain and set aside.
- In a medium bowl, place 1 cup of the beans and mash with a fork until mostly smooth (some texture is okay). Set aside along with the remaining whole beans.
- In a small bowl, place tomatoes and using clean hands, crush the tomatoes. Set aside.
- In a large pot or Dutch oven, heat oil over medium heat. Add onion, garlic, celery and carrot and cook, stirring often, for 10 minutes, or until vegetables are mostly tender and just starting to turn golden at the edges. Add tomatoes, mashed and whole beans, broth, salt, Italian seasoning, nutritional yeast and black pepper. Raise heat to bring to a boil, then immediately reduce heat to simmer, uncovered, for 20 minutes, stirring occasionally.
- Shortly before serving, stir in pasta and simmer an additional 1–2 minutes, or until pasta is warmed through. Season to taste with additional salt and black pepper, if desired.
Notes:
Storage tip: Pasta e Fagioli Soup will keep in a tightly covered container in the refrigerator for up to 1 week, or frozen for up to 3 months.
Nutrition Information Per Serving:
301 calories, 5.7 g total fat, 0.9 g saturated fat, 0.9 g polyunsaturated fat, 3.4 g monounsaturated fat, 0 mg cholesterol, 978 mg sodium, 761 mg potassium, 49 g total carbohydrates, 8.7 g fiber, 3.7 g sugar, 14.7 g protein, 9% calcium, 27% iron
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