Vegetarian Pasta Fagioli
Warm, comforting, and packed with wholesome ingredients, this Vegetarian Pasta Fagioli is a hearty Italian-inspired soup perfect for weeknight dinners or meal prep. Brimming with a medley of tender vegetables, creamy cannellini and kidney beans, and al dente pasta, this one-pot wonder is seasoned to perfection with garlic, oregano, and thyme. The addition of fresh spinach adds a nutrient boost, while a sprinkle of Parmesan cheese (optional) lends a touch of creamy richness. Ready in just 45 minutes, this easy and flavorful recipe is ideal for feeding a crowd or freezing leftovers. Serve it with crusty bread for a complete and satisfying plant-based meal. Keywords: vegetarian pasta fagioli, Italian soup recipe, healthy bean soup, one-pot vegetarian meal, easy weeknight dinner.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 14.5 ounces canned diced tomatoes
- 4 cups vegetable broth
- 15 ounces canned cannellini beans, drained and rinsed
- 15 ounces canned kidney beans, drained and rinsed
- 1 cup small pasta, such as ditalini or elbow
- 2 cups fresh spinach, roughly chopped
- 0.25 cup fresh parsley, chopped
- 0.5 cup grated Parmesan cheese (optional)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion, carrots, and celery to the pot. Cook for 5-7 minutes until the vegetables are softened.
Stir in the minced garlic, dried thyme, dried oregano, salt, and black pepper. Cook for an additional 1 minute until fragrant.
Add the canned diced tomatoes and vegetable broth to the pot. Stir to combine, and bring to a gentle simmer.
Once simmering, add the drained cannellini beans and kidney beans. Continue cooking for 10 minutes, allowing the flavors to meld.
Stir in the pasta and cook according to package instructions until al dente, usually about 8-10 minutes.
Add the chopped spinach to the soup, stir to incorporate, and cook for another 2 minutes until wilted.
Adjust seasoning with more salt and pepper if needed.
Serve hot in bowls, garnished with chopped parsley and a sprinkle of Parmesan cheese, if using.
Nutrition Facts
Calories |
2237 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.2 g | 96% | |
| Saturated Fat | 23.3 g | 116% | |
| Polyunsaturated Fat | 6.4 g | ||
| Cholesterol | 38 mg | 13% | |
| Sodium | 7208 mg | 313% | |
| Total Carbohydrate | 293.8 g | 107% | |
| Dietary Fiber | 75.9 g | 271% | |
| Total Sugars | 47.6 g | ||
| Protein | 111.9 g | 224% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 1846 mg | 142% | |
| Iron | 32.7 mg | 182% | |
| Potassium | 7674 mg | 163% | |
*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.
