Low Fat Pasta E Fagioli Italian Pasta Bean Soup
Warm up with a comforting bowl of Low Fat Pasta e Fagioli, a classic Italian pasta and bean soup that’s packed with flavor but light on calories. This hearty yet healthy recipe combines tender cannellini and kidney beans, perfectly al dente pasta, and a medley of fresh vegetables simmered in a rich, herb-infused tomato broth. With just a splash of olive oil and low-sodium vegetable stock, it’s a nutritious and satisfying option for weeknight dinners or meal prep. Ready in under 45 minutes, this easy one-pot soup bursts with the aromatic flavors of oregano, basil, and thyme, creating a dish that feels indulgent without the guilt. Serve it with crusty whole-grain bread or a crisp green salad for the ultimate Italian-inspired meal. Perfect for vegans, vegetarians, and anyone seeking wholesome, low-fat comfort food, this Pasta e Fagioli is sure to become a family favorite.
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Recipe Information
Ingredients
- 1 tablespoon Olive oil
- 1 medium Yellow onion, diced
- 2 medium Carrots, diced
- 2 Celery stalks, diced
- 3 cloves Garlic, minced
- 6 cups Low-sodium vegetable broth
- 1 15-ounce can Diced tomatoes (no salt added)
- 1.5 cups Cannellini beans or Great Northern beans, rinsed and drained
- 1.5 cups Kidney beans, rinsed and drained
- 1 cup Small pasta (e.g., ditalini or elbow macaroni)
- 2 tablespoons Tomato paste
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 0.5 teaspoon Dried thyme
- 0.5 teaspoon Ground black pepper
- 2 tablespoons Fresh parsley, chopped
- 0.5 teaspoon Salt
- 0.25 teaspoon Crushed red pepper flakes (optional)
Instructions
Heat the olive oil in a large soup pot over medium heat. Add the diced onion, carrots, and celery, and sauté for 5-7 minutes until softened.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the vegetable broth, diced tomatoes (with their juices), tomato paste, cannellini beans, kidney beans, oregano, basil, thyme, black pepper, and optional crushed red pepper flakes. Stir well to combine.
Raise the heat to high until the soup comes to a boil, then reduce to medium-low and simmer for 15 minutes to allow the flavors to meld.
Meanwhile, in a separate pot, bring water to a boil and cook the pasta according to the package instructions until al dente. Drain and set aside.
Taste the soup and adjust with salt to your preference. Stir in the cooked pasta and simmer for an additional 5 minutes to let the flavors blend.
Remove from heat and stir in the fresh parsley just before serving.
Serve warm with crusty bread or a light salad on the side.
Nutrition Facts
Calories |
1946 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.3 g | 29% | |
| Saturated Fat | 3.7 g | 18% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3082 mg | 134% | |
| Total Carbohydrate | 358.7 g | 130% | |
| Dietary Fiber | 58.7 g | 210% | |
| Total Sugars | 46.5 g | ||
| Protein | 80.4 g | 161% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 688 mg | 53% | |
| Iron | 22.2 mg | 123% | |
| Potassium | 6164 mg | 131% | |
*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.
