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By anotherveganfoodblog

Pasta e Fagioli

Name: Pasta e Fagioli
Prep time: 15 min
Cook time: 33 min
Total time: 48 min
Cuisine: European, Mediterranean, Italian
Ingredients: ½ Tbsp olive oil; 1 onion finely chopped; ½ cup carrots finely chopped; ½ cup celery finely chopped; 4 cloves garlic pressed; 15 oz jar marinara sauce; 4 cups vegetable broth; 2 bay leaves; 1 Tbsp Italian seasoning; ¼ tsp red pepper flakes; ¼ cup nutritional yeast; 3 cups cooked cranberry beans or 2 15 oz cans white beans; 1 bunch dino kale destemmed and chopped; 1 cup whole wheat macaroni noodles; ¼ cup fresh parsley chopped; Juice from one lemon; Salt and pepper to taste

10 steps

Prep:15minCook:33min

The beauty of Pasta e Fagioli lies in its simplicity. The core ingredients include pasta, beans, tomatoes, garlic, onions, and a blend of herbs and spices. However, the versatility of this dish allows for a myriad of variations.

Updated at: Fri, 12 Jan 2024 21:00:00 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories310.7 kcal (16%)

Total Fat4.3 g (6%)

Carbs52.1 g (20%)

Sugars6.8 g (8%)

Protein17.9 g (36%)

Sodium970.2 mg (49%)

Fiber14.5 g (52%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

½ cupcarrots

½ cupcelery

4 clovesgarlic

15 ozmarinara sauce

4 cupsvegetable broth

2bay leaves

1 Tbspitalian seasoning

¼ tspred pepper flakes

¼ cupnutritional yeast

3 cupscranberry beans

cooked

1 bunchdino kale

destemmed and chopped

1 cupwhole wheat macaroni noodles

¼ cupfresh parsley

Instructions

Step 1

Heat oil in a Dutch oven or stock pot over medium heat until oil shimmers.

Step 2

Add onion, carrots, celery, and a pinch of salt and black pepper to the pot. Stir occasionally while cooking for 6-8 minutes until vegetables soften.

Step 3

Stir in garlic until fragrant; about 30 seconds.

Step 4

Pour in marinara, vegetable broth, and add in bay leaves, Italian seasoning, red pepper flakes, and nutritional yeast.

Step 5

Bring mixture to a simmer and cook for 10 minutes.

Step 6

Discard the bay leaves and add 1 cup of the beans. Use an immersion blender to blend soup to add creaminess. You can also transfer 1 cup of the soup to a blender and then incorporate back into the Dutch oven.

Step 7

Add remaining beans and pasta to the soup and continue simmering for 15 minutes stirring occasionally to prevent the pasta from sticking to the pot.

Step 8

When the pasta is tender add the kale and parsley and cook for 5 minutes.

Step 9

Remove from heat and stir in the lemon juice and taste for additional seasoning: olive oil, salt, pepper, etc.

Step 10

Place soup in bowls and garnish with vegan parmesan, additional parsley, or black pepper if desired.

View on anotherveganfoodblog.com

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