Low Sodium Pasta Fagioli

Bursting with hearty flavors and wholesome ingredients, this Low Sodium Pasta Fagioli is the perfect one-pot meal for a healthy, comforting dinner. Packed with tender diced vegetables, protein-rich kidney and great northern beans, and fiber-filled whole wheat pasta, this recipe offers all the classic Italian-inspired goodness without the excess salt. A fragrant blend of dried Italian herbs, garlic, and a bay leaf simmer together in low sodium vegetable broth, creating a savory base for the soup. Fresh spinach adds a vibrant touch, rounding out this nutrient-packed dish that’s ready in just 50 minutes. Ideal for meal prep or feeding a crowd, this heart-healthy Pasta Fagioli is proof that low sodium doesn’t mean skimping on flavor. Garnish with freshly chopped parsley for a bright finish and serve hot for a cozy, satisfying bowl that everyone will love.

Nutriscore Rating: 87/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 2 medium carrot, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 4 cups low sodium vegetable broth
• 14 ounces canned no salt added diced tomatoes
• 15 ounces canned no salt added kidney beans, drained and rinsed
• 15 ounces canned no salt added great northern beans, drained and rinsed
• 1 teaspoon dried Italian herbs
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 0.5 teaspoon black pepper
• 1 bay leaf
• 1 cup whole wheat small pasta, such as ditalini
• 2 cups fresh spinach leaves
• 0.25 cup fresh parsley, chopped

Directions

Step 1

In a large pot, heat the olive oil over medium heat.

Step 2

Add the chopped onion, diced carrots, and celery to the pot. Sauté for 5-7 minutes until the vegetables start to soften.

Step 3

Stir in the minced garlic and cook for an additional 1 minute until fragrant.

Step 4

Pour in the low sodium vegetable broth and add the canned diced tomatoes, kidney beans, great northern beans, Italian herbs, oregano, basil, black pepper, and bay leaf.

Step 5

Bring the mixture to a boil, then reduce the heat to a simmer. Cover and let it simmer for 15 minutes to allow flavors to combine.

Step 6

Add the whole wheat pasta to the pot and cook according to package instructions until the pasta is al dente, usually about 10-12 minutes.

Step 7

Stir in the fresh spinach leaves and cook until wilted, about 2 minutes.

Step 8

Remove the bay leaf from the soup.

Step 9

Serve the Pasta Fagioli hot, garnished with freshly chopped parsley.

Nutrition Facts

Serving size	(2981.8g)

Amount per serving	% Daily Value*
Calories	2019.8

Total Fat 39.8g	0%
Saturated Fat 6.3g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 934.8mg	0%
Total Carbohydrate 346.6g	0%
Dietary Fiber 80.4g	0%
Total Sugars 38.7g
Protein 85.4g	0%

Vitamin D 0IU	0%
Calcium 843.4mg	0%
Iron 30.5mg	0%
Potassium 6013.4mg	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: 17.2%

Protein: 16.4%

Carbs: 66.5%