Low Fat Pasta e Fagioli
Discover the ultimate comfort food makeover with our Low Fat Pasta e Fagioli recipe—a hearty Italian soup that’s as nourishing as it is satisfying! Packed with fiber-rich beans, tender pasta, and a medley of aromatic vegetables like onion, carrot, and celery, this dish is simmered in a flavorful blend of crushed tomatoes and low-sodium vegetable broth. Enhanced with the earthy notes of oregano and basil, and finished with vibrant spinach and fresh parsley, it’s a guilt-free indulgence perfect for weeknight dinners or cozy gatherings. Ready in under an hour and brimming with plant-based goodness, this healthy pasta e fagioli strikes the perfect balance of rich flavor and wholesome simplicity. Serve it hot and pair with crusty bread for a meal that feels indulgent without the extra calories!
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Recipe Information
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 carrot, finely chopped
- 2 celery stalk, finely chopped
- 3 garlic cloves, minced
- 14 ounces crushed tomatoes
- 4 cups low-sodium vegetable broth
- 15 ounces cannellini beans, drained and rinsed
- 15 ounces red kidney beans, drained and rinsed
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 cup small pasta (like ditalini or elbow)
- 0.5 teaspoon black pepper
- 0.5 teaspoon salt
- 2 tablespoons fresh parsley, chopped
- 2 cups spinach leaves, chopped
Instructions
Heat the olive oil in a large pot over medium heat.
Add the chopped onions, carrots, and celery to the pot. Sauté for about 5 minutes, stirring occasionally, until the vegetables are soft and the onions are translucent.
Add the minced garlic and cook for another 1 minute, until fragrant.
Pour in the crushed tomatoes and vegetable broth, and stir well to combine.
Add the cannellini beans, red kidney beans, oregano, basil, black pepper, and salt. Stir until well mixed.
Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for 20 minutes.
Add the small pasta to the pot and stir. Cook for an additional 10-12 minutes, or until the pasta is al dente.
Stir in the chopped parsley and spinach leaves and cook for another 2-3 minutes, until the spinach is wilted.
Adjust the seasoning with more salt and pepper if needed, then remove from heat.
Serve hot, garnished with extra parsley if desired.
Nutrition Facts
Calories |
2028 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.0 g | 29% | |
| Saturated Fat | 3.7 g | 18% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2980 mg | 130% | |
| Total Carbohydrate | 373.2 g | 136% | |
| Dietary Fiber | 66.1 g | 236% | |
| Total Sugars | 43.4 g | ||
| Protein | 89.0 g | 178% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 823 mg | 63% | |
| Iron | 25.5 mg | 142% | |
| Potassium | 6702 mg | 143% | |
*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.
