Lemon Pasta E Fagioli
Brighten up your dinner table with Lemon Pasta e Fagioli, a Mediterranean-inspired twist on the classic Italian soup. This comforting one-pot dish combines tender cannellini beans, al dente pasta, and a savory broth infused with vibrant lemon zest and juice for a refreshing citrus kick. Aromatic sautéed vegetables create a rich base, while grated Parmesan and fresh parsley add a creamy, herbaceous finish. Ready in just 45 minutes, Lemon Pasta e Fagioli is the perfect marriage of hearty and light, making it ideal for weeknight meals or cozy gatherings. Serve it warm with an extra sprinkle of Parmesan and a hint of red pepper flakes for a comforting yet zesty bowl of goodness that's sure to impress.
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Recipe Information
Ingredients
- 3 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 4 cloves garlic cloves, minced
- 1 medium carrot, finely diced
- 1 medium celery stalk, finely diced
- 6 cups vegetable broth
- 2 cans (15 oz each) cannellini beans, rinsed and drained
- 8 oz dried short pasta (e.g., ditalini or macaroni)
- 2 teaspoons lemon zest
- 3 tablespoons lemon juice (freshly squeezed)
- 1 cup Parmesan cheese, grated (plus extra for serving)
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon crushed red pepper flakes (optional)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the chopped onion and sauté for 3-4 minutes until softened.
Stir in the minced garlic, carrot, and celery, and cook for another 5 minutes, stirring occasionally.
Pour in the vegetable broth and bring to a gentle simmer.
Add the cannellini beans to the pot, stirring to combine.
Add the dried pasta and let it cook in the broth for 8-10 minutes, or until tender.
Once the pasta is cooked, stir in the lemon zest, lemon juice, grated Parmesan cheese, and fresh parsley.
Season with salt, black pepper, and crushed red pepper flakes (if desired).
Simmer for 2-3 more minutes to let the flavors meld together.
Serve warm, garnished with extra Parmesan cheese and a sprinkle of parsley if desired.
Nutrition Facts
Calories |
747 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.6 g | 29% | |
| Saturated Fat | 7.3 g | 36% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 20 mg | 7% | |
| Sodium | 1730 mg | 75% | |
| Total Carbohydrate | 104.3 g | 38% | |
| Dietary Fiber | 18.2 g | 65% | |
| Total Sugars | 10.9 g | ||
| Protein | 36.5 g | 73% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 470 mg | 36% | |
| Iron | 8.0 mg | 45% | |
| Potassium | 1575 mg | 34% | |
*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.
