Low Fat Pasta Fagioli
Light, hearty, and packed with vibrant flavors, this Low Fat Pasta Fagioli is the perfect comfort food for health-conscious eaters. Made with wholesome ingredients like fiber-rich beans, nutrient-packed vegetables, and whole wheat ditalini pasta, this recipe delivers all the satisfying warmth of a classic Italian soup while keeping the fat content low. A fragrant blend of oregano, basil, and fresh parsley infuses each bowl with irresistible aromas, while the optional sprinkle of Parmesan adds a finishing touch for those wanting a bit of indulgence. Ready in just 45 minutes and ideal for meal prep, this one-pot wonder is a crowd-pleasing, healthy dinner option the whole family will love!
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Recipe Information
Ingredients
- 1 tablespoon olive oil
- 1 large, diced onion
- 2 medium, diced carrots
- 2 diced celery stalks
- 3 cloves, minced garlic
- 14.5 ounces canned diced tomatoes
- 4 cups low-sodium vegetable broth
- 15 ounces, drained and rinsed canned cannellini beans
- 15 ounces, drained and rinsed canned kidney beans
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup whole wheat ditalini pasta
- 2 tablespoons, chopped fresh parsley
- 0.25 cup, grated Parmesan cheese (optional)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion, carrots, and celery. Sauté for about 5 minutes, until the vegetables begin to soften.
Stir in the minced garlic and cook for another minute until fragrant.
Add the canned diced tomatoes, vegetable broth, cannellini beans, kidney beans, oregano, basil, salt, and pepper to the pot. Stir well to combine.
Bring the soup to a boil, then reduce the heat and let it simmer for 15 minutes.
Add the ditalini pasta to the pot and continue to simmer for 10 more minutes, or until the pasta is tender.
Remove the pot from heat, stir in the chopped parsley, and adjust seasoning with additional salt and pepper if needed.
Serve hot, with a sprinkling of grated Parmesan cheese on top if desired.
Nutrition Facts
Calories |
2482 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.1 g | 68% | |
| Saturated Fat | 16.9 g | 84% | |
| Polyunsaturated Fat | 5.0 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 5756 mg | 250% | |
| Total Carbohydrate | 394.4 g | 143% | |
| Dietary Fiber | 93.5 g | 334% | |
| Total Sugars | 45.7 g | ||
| Protein | 116.3 g | 233% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 1630 mg | 125% | |
| Iron | 35.1 mg | 195% | |
| Potassium | 7391 mg | 157% | |
*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.
