Low Fat Pasta e Fagioli

Discover a comforting and healthy twist on a classic Italian favorite with this Low Fat Pasta e Fagioli recipe. Packed with hearty ingredients like cannellini and kidney beans, vibrant veggies, and nutrient-rich spinach, this recipe offers a flavor-packed experience without the guilt. With only a tablespoon of olive oil and a base of low-sodium vegetable broth, it maintains all the richness of traditional Pasta e Fagioli while keeping it light on fat. The addition of small pasta ensures a satisfying texture, while aromatic herbs like basil and oregano create a soulful depth of flavor. Ready in under an hour, this one-pot, plant-based dish is perfect as a weeknight dinner or comforting lunch. Serve it piping hot and garnish with fresh parsley for a wholesome, low-fat meal everyone will love! Keywords: Low Fat Pasta e Fagioli, healthy Italian soup, vegan pasta and beans recipe, low-fat meals, easy vegetarian dinner ideas.

Nutriscore Rating: 85/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 6

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, finely chopped
• 2 carrot, finely chopped
• 2 celery stalk, finely chopped
• 3 garlic cloves, minced
• 14 ounces crushed tomatoes
• 4 cups low-sodium vegetable broth
• 15 ounces cannellini beans, drained and rinsed
• 15 ounces red kidney beans, drained and rinsed
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 cup small pasta (like ditalini or elbow)
• 0.5 teaspoon black pepper
• 0.5 teaspoon salt
• 2 tablespoons fresh parsley, chopped
• 2 cups spinach leaves, chopped

Directions

Step 1

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

Step 2

Add the chopped onions, carrots, and celery to the pot. Sauté for about 5 minutes, stirring occasionally, until the vegetables are soft and the onions are translucent.

Step 3

Add the minced garlic and cook for another 1 minute, until fragrant.

Step 4

Pour in the crushed tomatoes and vegetable broth, and stir well to combine.

Step 5

Add the cannellini beans, red kidney beans, oregano, basil, black pepper, and salt. Stir until well mixed.

Step 6

Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for 20 minutes.

Step 7

Add the small pasta to the pot and stir. Cook for an additional 10-12 minutes, or until the pasta is al dente.

Step 8

Stir in the chopped parsley and spinach leaves and cook for another 2-3 minutes, until the spinach is wilted.

Step 9

Adjust the seasoning with more salt and pepper if needed, then remove from heat.

Step 10

Serve hot, garnished with extra parsley if desired.

Nutrition Facts

Serving size	(3099.3g)

Amount per serving	% Daily Value*
Calories	2027.9

Total Fat 23.0g	0%
Saturated Fat 3.7g	0%
Polyunsaturated Fat 1.3g
Cholesterol 0mg	0%
Sodium 2979.8mg	0%
Total Carbohydrate 373.2g	0%
Dietary Fiber 66.1g	0%
Total Sugars 43.4g
Protein 89.0g	0%

Vitamin D 0IU	0%
Calcium 823.1mg	0%
Iron 25.5mg	0%
Potassium 6702.3mg	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: 10.1%

Protein: 17.3%

Carbs: 72.6%