Vegetarian Pasta e Fagioli

Cozy up with a bowl of comforting, hearty Vegetarian Pasta e Fagioli, a soul-warming Italian classic that seamlessly combines wholesome ingredients and bold flavors. This one-pot wonder features tender cannellini and kidney beans, nutrient-packed vegetables, and ditalini pasta simmered in a fragrant tomato-based broth infused with aromatic herbs like oregano, basil, and thyme. Perfectly simple yet deeply satisfying, it comes together in under an hour, making it an ideal weeknight dinner or a cozy meal prep option. Garnish with fresh parsley for a burst of freshness and, if desired, a sprinkle of Parmesan cheese for an optional savory touch. Packed with protein, fiber, and flavor, this vegan-friendly recipe is a nourishing and delicious twist on the beloved Italian "pasta and beans" dish.

Nutriscore Rating: 82/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 1 medium carrot, finely chopped
• 2 celery stalks, finely chopped
• 3 cloves garlic, minced
• 14 ounces canned diced tomatoes
• 15 ounces canned cannellini beans, drained and rinsed
• 15 ounces canned red kidney beans, drained and rinsed
• 6 cups vegetable broth
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 0.5 teaspoon dried thyme
• 1 bay leaf
• 1 cup small pasta (e.g., ditalini or elbow)
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons fresh parsley, chopped
• 0 grated Parmesan cheese (optional for serving)

Directions

Step 1

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

Step 2

Add the chopped onion, carrot, and celery. Sauté for about 5-7 minutes, or until the vegetables are soft and the onion is translucent.

Step 3

Stir in the minced garlic and cook for another 1-2 minutes until fragrant.

Step 4

Add the canned diced tomatoes, cannellini beans, kidney beans, vegetable broth, oregano, basil, thyme, and bay leaf. Stir well to combine.

Step 5

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

Step 6

Add the small pasta to the pot and cook for another 10-12 minutes, or until the pasta is al dente.

Step 7

Season the soup with salt and black pepper, adjusting to taste.

Step 8

Remove the bay leaf and discard.

Step 9

Stir in the chopped fresh parsley.

Step 10

Serve hot, with grated Parmesan cheese on top if desired.

Nutrition Facts

Serving size	(3294.3g)

Amount per serving	% Daily Value*
Calories	2172.3

Total Fat 59.8g	0%
Saturated Fat 11.8g	0%
Polyunsaturated Fat 10.3g
Cholesterol 10.9mg	0%
Sodium 7628.1mg	0%
Total Carbohydrate 326.9g	0%
Dietary Fiber 75.3g	0%
Total Sugars 47.7g
Protein 93.2g	0%

Vitamin D 0IU	0%
Calcium 895.4mg	0%
Iron 28.3mg	0%
Potassium 6996.0mg	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: 24.3%

Protein: 16.8%

Carbs: 58.9%