Low Carb Pasta e Fagioli
Embrace the deliciously hearty flavors of Italy with this **Low Carb Pasta e Fagioli**, a lighter spin on a comforting classic. This recipe swaps traditional pasta for tender cauliflower rice, reducing carbs while offering a nutrient-packed alternative without sacrificing taste. A medley of aromatic vegetables—including onions, carrots, celery, and garlic—combine with savory crushed tomatoes, protein-rich cannellini beans, and fresh spinach for a wholesome, satisfying bowl of goodness. Perfectly seasoned with oregano, parsley, and bay leaf, this dish is simmered to perfection and topped with freshly grated Parmesan cheese for a burst of indulgence. Ready in just 45 minutes, this low-carb soup is ideal for family dinners or cozy nights when you crave something both healthy and delicious. Keywords: low carb pasta e fagioli, healthy Italian soup, cauliflower rice soup, hearty low-carb recipes, easy low-carb dinners.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 medium carrots, diced
- 2 stalks celery stalks, diced
- 3 cloves garlic cloves, minced
- 14 ounces crushed tomatoes
- 4 cups chicken broth
- 1 teaspoon dried oregano
- 1 leaf bay leaf
- 15 ounces canned cannellini beans, drained and rinsed
- 2 cups cauliflower rice
- 2 cups fresh spinach leaves
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup grated Parmesan cheese, for serving
Instructions
Heat the olive oil in a large pot over medium heat.
Add the chopped onion, diced carrots, and diced celery. Cook for about 5 minutes until the vegetables are softened.
Stir in the minced garlic and cook for another minute until fragrant.
Add the crushed tomatoes, chicken broth, dried oregano, and bay leaf. Stir to combine.
Bring the mixture to a simmer and let it cook for 10 minutes.
Add the drained and rinsed cannellini beans. Simmer for another 5 minutes.
Stir in the cauliflower rice and fresh spinach leaves. Cook for an additional 5 minutes until the cauliflower is tender and the spinach is wilted.
Remove the bay leaf and season the soup with salt and black pepper to taste.
Stir in the chopped parsley and give the soup a final taste adjustment if necessary.
Serve hot, sprinkled with grated Parmesan cheese.
Nutrition Facts
Calories |
1106 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.2 g | 49% | |
| Saturated Fat | 9.0 g | 45% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 30 mg | 10% | |
| Sodium | 5312 mg | 231% | |
| Total Carbohydrate | 145.2 g | 53% | |
| Dietary Fiber | 40.1 g | 143% | |
| Total Sugars | 38.4 g | ||
| Protein | 61.7 g | 123% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 848 mg | 65% | |
| Iron | 17.4 mg | 97% | |
| Potassium | 5415 mg | 115% | |
*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.
