Vegetarian Pasta E Fagioli Soup
Warm, hearty, and packed with nutritious vegetables, this Vegetarian Pasta e Fagioli Soup is a comforting Italian classic perfect for any season. Bursting with tender cannellini and kidney beans, al dente pasta, and a medley of aromatic veggies like onion, carrot, and celery, this one-pot wonder delivers both flavor and convenience. The soup is simmered in a savory vegetable broth infused with dried herbs like oregano, basil, and thyme, creating a rich and satisfying base. Fresh baby spinach adds a vibrant, nutrient-packed touch, and an optional garnish of Parmesan cheese and parsley makes it truly irresistible. Ready in just 45 minutes and great for meal prep, this vegetarian soup is ideal for busy weeknights or cozy family dinners. Pair it with crusty bread for a wholesome, filling meal that’s sure to satisfy!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 1 large carrot, diced
- 2 stalks celery stalks, diced
- 3 cloves garlic, minced
- 14 ounces diced tomatoes
- 6 cups 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
- 0.5 teaspoons dried thyme
- 1 cup pasta (such as ditalini or elbow)
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 cups baby spinach
- 0.25 cup grated Parmesan cheese (optional, for garnish)
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Heat olive oil in a large soup pot or Dutch oven over medium heat.
Add the chopped onion, diced carrot, and diced celery. Sauté for 5-7 minutes, or until the vegetables are softened.
Add minced garlic and cook for an additional 1-2 minutes, stirring frequently to prevent burning.
Stir in the diced tomatoes, vegetable broth, cannellini beans, kidney beans, oregano, basil, and thyme. Bring the soup to a boil over high heat.
Once boiling, reduce the heat to a simmer. Cover the pot and let the soup cook for 15 minutes, stirring occasionally.
After 15 minutes, stir in the pasta. Cook uncovered for 10-12 minutes, or until the pasta is al dente. Stir occasionally to prevent the pasta from sticking to the bottom of the pot.
Season the soup with salt and black pepper, adjusting to taste.
Turn off the heat and stir in the baby spinach. The residual heat will wilt the spinach in about 1-2 minutes.
Ladle the soup into bowls and garnish with grated Parmesan cheese and fresh parsley, if desired.
Serve hot with crusty bread or a side salad for a complete meal.
Nutrition Facts
Calories |
2254 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.5 g | 81% | |
| Saturated Fat | 18.8 g | 94% | |
| Polyunsaturated Fat | 6.9 g | ||
| Cholesterol | 48 mg | 16% | |
| Sodium | 8034 mg | 349% | |
| Total Carbohydrate | 322.1 g | 117% | |
| Dietary Fiber | 74.9 g | 268% | |
| Total Sugars | 46.4 g | ||
| Protein | 114.5 g | 229% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1505 mg | 116% | |
| Iron | 28.2 mg | 157% | |
| Potassium | 6530 mg | 139% | |
*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.
