Low Carb Pasta e Fagioli

Savor the comforting flavors of traditional Italian soup with a modern twist in this Low Carb Pasta e Fagioli. This nutrient-packed recipe swaps out the classic pasta for tender cauliflower rice, creating a hearty yet guilt-free version of the beloved dish. Filled with protein-rich cannellini beans, vibrant fresh spinach, and a medley of aromatic vegetables simmered in a robust tomato broth, this soup delivers all the cozy, rustic charm of the original without the carbs. Quick to prepare and ready in just 45 minutes, it's an ideal choice for a wholesome weeknight family dinner. Garnish with freshly grated Parmesan cheese and chopped parsley for an irresistible finishing touch. Perfect for low-carb and keto-friendly diets, this lighter take on Pasta e Fagioli is as nourishing as it is satisfying!

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 medium carrots, diced
• 2 stalks celery stalks, diced
• 3 cloves garlic cloves, minced
• 14 ounces crushed tomatoes
• 4 cups chicken broth
• 1 teaspoon dried oregano
• 1 leaf bay leaf
• 15 ounces canned cannellini beans, drained and rinsed
• 2 cups cauliflower rice
• 2 cups fresh spinach leaves
• 2 tablespoons fresh parsley, chopped
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.25 cup grated Parmesan cheese, for serving

Directions

Step 1

Heat the olive oil in a large pot over medium heat.

Step 2

Add the chopped onion, diced carrots, and diced celery. Cook for about 5 minutes until the vegetables are softened.

Step 3

Stir in the minced garlic and cook for another minute until fragrant.

Step 4

Add the crushed tomatoes, chicken broth, dried oregano, and bay leaf. Stir to combine.

Step 5

Bring the mixture to a simmer and let it cook for 10 minutes.

Step 6

Add the drained and rinsed cannellini beans. Simmer for another 5 minutes.

Step 7

Stir in the cauliflower rice and fresh spinach leaves. Cook for an additional 5 minutes until the cauliflower is tender and the spinach is wilted.

Step 8

Remove the bay leaf and season the soup with salt and black pepper to taste.

Step 9

Stir in the chopped parsley and give the soup a final taste adjustment if necessary.

Step 10

Serve hot, sprinkled with grated Parmesan cheese.

Nutrition Facts

Serving size	(2456.7g)

Amount per serving	% Daily Value*
Calories	1212.1

Total Fat 48.3g	0%
Saturated Fat 15.6g	0%
Polyunsaturated Fat 2.7g
Cholesterol 47.6mg	0%
Sodium 6244.1mg	0%
Total Carbohydrate 132.9g	0%
Dietary Fiber 38.5g	0%
Total Sugars 30.5g
Protein 72.1g	0%

Vitamin D 0IU	0%
Calcium 1233.0mg	0%
Iron 17.5mg	0%
Potassium 4576.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 34.6%

Protein: 23.0%

Carbs: 42.4%