Dairy-Free Pasta Fagioli
Enjoy a hearty bowl of flavor-packed Dairy-Free Pasta Fagioli, a comforting Italian-inspired soup that’s both wholesome and allergen-friendly! This vibrant, plant-based recipe combines tender ditalini pasta, creamy cannellini and kidney beans, and a medley of aromatic vegetables simmered in a rich tomato and vegetable broth seasoned with herbs like basil, thyme, and oregano. Ready in just 45 minutes, this quick and easy dish is perfect for busy weeknights or meal prep, serving up six generous portions of dairy-free goodness. Garnished with fresh parsley for a burst of color and freshness, this one-pot wonder is a satisfying and nutritious meal that brings warmth to your table without the need for cheese or cream.
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Recipe Information
Ingredients
- 3 tablespoons olive oil
- 1 medium yellow onion, chopped
- 2 medium carrot, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 28 ounces canned diced tomatoes
- 6 cups vegetable broth
- 15 ounces canned cannellini beans, drained and rinsed
- 15 ounces canned red kidney beans, drained and rinsed
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- 2 bay leaves
- 8 ounces pasta, such as ditalini or small shells
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup fresh parsley, chopped
Instructions
In a large pot, heat the olive oil over medium heat.
Add the chopped onion, and cook until translucent, about 3-4 minutes.
Stir in the diced carrots and celery, and cook for an additional 5 minutes until the vegetables begin to soften.
Add the minced garlic, and cook for 30 seconds until fragrant.
Pour in the canned diced tomatoes with their juice and the vegetable broth.
Stir in the cannellini beans, red kidney beans, oregano, basil, thyme, and bay leaves.
Bring the mixture to a boil, then reduce the heat to low and let it simmer for 15 minutes.
After 15 minutes, add the pasta to the pot and increase the heat to bring the soup back to a gentle boil.
Cook the pasta according to the package instructions, generally about 8-10 minutes, until al dente.
Season the soup with salt and black pepper to taste.
Remove the bay leaves before serving.
Ladle the pasta fagioli into bowls and garnish with chopped fresh parsley.
Nutrition Facts
Calories |
2493 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.2 g | 109% | |
| Saturated Fat | 16.1 g | 80% | |
| Polyunsaturated Fat | 15.1 g | ||
| Cholesterol | 16 mg | 5% | |
| Sodium | 8133 mg | 354% | |
| Total Carbohydrate | 349.2 g | 127% | |
| Dietary Fiber | 85.9 g | 307% | |
| Total Sugars | 62.3 g | ||
| Protein | 96.9 g | 194% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1101 mg | 85% | |
| Iron | 35.3 mg | 196% | |
| Potassium | 8415 mg | 179% | |
*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.
