Low Sodium Pasta e Fagioli
Savor the comforting flavors of Italy with this **Low Sodium Pasta e Fagioli**, a heartwarming soup that’s as nutritious as it is delicious. Packed with tender cannellini beans, savory crushed tomatoes, and aromatic herbs like oregano and basil, it’s a wholesome dish designed for those seeking lower sodium options without sacrificing flavor. The addition of ditalini pasta makes each spoonful perfectly satisfying, while a colorful medley of carrots, celery, and onion adds a fresh, rustic touch. Ready in just 45 minutes, this recipe offers a healthy twist on a traditional favorite and is ideal for a cozy weeknight meal. Garnish with fresh parsley and optional Parmesan cheese for a delightful finish! Perfect for anyone searching for **low sodium Italian recipes**, **healthy pasta dishes**, or comforting **vegetarian soups**.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium Onion, finely chopped
- 1 medium Carrot, peeled and diced
- 1 stalk Celery stalk, diced
- 3 cloves Garlic, minced
- 15 ounces Crushed tomatoes, no salt added
- 4 cups Low sodium vegetable broth
- 15 ounces Canned cannellini beans, rinsed and drained
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 0.5 teaspoon Black pepper
- 1 cup Dried short pasta (e.g., ditalini)
- 0.25 cup Fresh parsley, chopped
- as desired Grated Parmesan cheese (optional, for serving)
Instructions
Heat olive oil in a large pot over medium heat.
Add the chopped onion, carrot, and celery. Sauté for about 5-7 minutes until the vegetables are tender.
Stir in the minced garlic and cook for another minute until fragrant.
Pour in the crushed tomatoes and vegetable broth, stirring well to combine.
Add the rinsed and drained cannellini beans, oregano, basil, and black pepper. Stir to incorporate.
Bring the mixture to a boil, then reduce heat to a simmer. Cover and let cook for about 15 minutes.
Add the dried pasta to the pot and stir well. Continue to simmer until the pasta is al dente, about 10 minutes.
Taste and adjust seasoning if necessary, keeping in mind the low sodium requirement.
Stir in the fresh parsley just before serving.
Ladle the soup into bowls and top with grated Parmesan cheese if desired.
Nutrition Facts
Calories |
1568 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.5 g | 46% | |
| Saturated Fat | 6.1 g | 30% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 4 mg | 1% | |
| Sodium | 1380 mg | 60% | |
| Total Carbohydrate | 259.9 g | 95% | |
| Dietary Fiber | 41.4 g | 148% | |
| Total Sugars | 37.0 g | ||
| Protein | 62.1 g | 124% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 667 mg | 51% | |
| Iron | 19.9 mg | 111% | |
| Potassium | 4867 mg | 104% | |
*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.
