Hearty Vegetable Bean Fagioli
Warm up with a comforting bowl of Hearty Vegetable Bean Fagioli, a wholesome and satisfying Italian-inspired soup that's packed with vibrant flavors and loaded with nutritious ingredients. This one-pot recipe combines tender vegetables like zucchini, carrots, and celery with protein-rich kidney and cannellini beans, all simmered in a savory vegetable broth infused with Italian seasoning and a hint of garlic. Finished with fresh spinach, al dente ditalini pasta, and optional Parmesan for a luxurious touch, this easy-to-make soup is perfect for cozy weeknight dinners or meal prep. Ready in just 50 minutes and serving up to six, this dish is as nourishing as it is delicious. Great for vegetarians, it's a versatile option that can be customized with your favorite toppings or enjoyed as-is.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, diced
- 2 stalks celery stalks, diced
- 3 cloves garlic cloves, minced
- 1 medium zucchini, diced
- 14 ounces diced tomatoes (canned, with juices)
- 15 ounces red kidney beans, drained and rinsed
- 15 ounces cannellini beans, drained and rinsed
- 5 cups vegetable broth
- 1 cup uncooked ditalini pasta or small shell pasta
- 1 teaspoon Italian seasoning
- 1 bay leaf
- 2 cups fresh spinach leaves
- 0.5 cup Parmesan cheese, grated (optional)
- to taste salt
- to taste black pepper
- 2 tablespoons fresh parsley, chopped (optional garnish)
Instructions
Heat a large pot or Dutch oven over medium heat and add olive oil.
Add diced onion, carrots, and celery. Cook for 5-7 minutes, stirring often, until the vegetables are softened.
Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
Add the diced zucchini, canned tomatoes with their juices, kidney beans, cannellini beans, vegetable broth, Italian seasoning, and the bay leaf.
Stir to combine and bring the mixture to a gentle boil. Reduce heat to low, cover, and let it simmer for 20 minutes.
While the soup simmers, cook the pasta in a separate pot according to package instructions until al dente. Drain and set aside.
After 20 minutes, remove the bay leaf from the soup. Stir in the cooked pasta and fresh spinach leaves, allowing the spinach to wilt for 2-3 minutes.
Season the soup to taste with salt and black pepper.
Ladle the soup into bowls and top with grated Parmesan cheese if desired. Garnish with fresh parsley before serving.
Nutrition Facts
Calories |
2595 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.5 g | 101% | |
| Saturated Fat | 29.1 g | 146% | |
| Polyunsaturated Fat | 6.2 g | ||
| Cholesterol | 95 mg | 32% | |
| Sodium | 8693 mg | 378% | |
| Total Carbohydrate | 353.1 g | 128% | |
| Dietary Fiber | 73.0 g | 261% | |
| Total Sugars | 53.1 g | ||
| Protein | 139.6 g | 279% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2109 mg | 162% | |
| Iron | 27.5 mg | 153% | |
| Potassium | 7233 mg | 154% | |
*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.
