Vegetarian Pasta E Fagioli Pasta and Beans
Warm, hearty, and packed with nourishing ingredients, this Vegetarian Pasta e Fagioli (Pasta and Beans) is a comforting Italian classic perfect for weeknight dinners or cold evenings. Combining tender ditalini pasta, creamy cannellini and kidney beans, and a medley of aromatic vegetables, this one-pot recipe is simmered in a robust tomato and vegetable broth infused with oregano, thyme, and a hint of garlic. Ready in just 45 minutes, this vegetarian soup is as satisfying as it is simple to prepare, making it an ideal choice for both new and seasoned cooks. Topped with fresh parsley and optional grated Parmesan, it’s a delightful dish full of flavor and fiber. Perfect for vegetarians and those seeking wholesome comfort food, this recipe is sure to become a family favorite.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 1 medium Carrot, diced
- 1 medium Celery stalk, diced
- 3 cloves Garlic cloves, minced
- 14 ounces Crushed tomatoes
- 4 cups Vegetable broth
- 15 ounces Canned cannellini beans, rinsed and drained
- 15 ounces Canned kidney beans, rinsed and drained
- 1 teaspoon Dried oregano
- 1 teaspoon Dried thyme
- 1 Bay leaf
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup Dried ditalini pasta
- 2 tablespoons Fresh parsley, chopped
- Grated Parmesan cheese (optional for serving)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion, carrot, and celery and sauté for 5-7 minutes, or until vegetables are softened.
Stir in the minced garlic and cook for an additional 1 minute, until fragrant.
Pour in the crushed tomatoes and vegetable broth, stirring well.
Add the cannellini beans, kidney beans, dried oregano, dried thyme, bay leaf, salt, and black pepper. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low and let it simmer for 15 minutes.
Stir in the dried ditalini pasta and cook for an additional 8-10 minutes, or until the pasta is tender. Remove the bay leaf and discard it.
Taste and adjust seasoning with more salt and pepper if needed.
Serve hot, garnished with fresh parsley and grated Parmesan cheese if desired.
Nutrition Facts
Calories |
2336 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.8 g | 59% | |
| Saturated Fat | 8.1 g | 40% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 3 mg | 1% | |
| Sodium | 5800 mg | 252% | |
| Total Carbohydrate | 399.8 g | 145% | |
| Dietary Fiber | 70.0 g | 250% | |
| Total Sugars | 44.2 g | ||
| Protein | 99.5 g | 199% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 754 mg | 58% | |
| Iron | 27.5 mg | 153% | |
| Potassium | 6486 mg | 138% | |
*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.
