Pasta e Fagioli
A healthy, hearty Italian favorite soup
Prep Time20 minutes mins
Cook Time1 hour hr
Total Time1 hour hr 20 minutes mins
Course: Soup
Cuisine: Italian
Diet: Lower Carb, Heart Healthy, Vegetarian
Servings: 8
Calories: 354kcal
- 2 tablespoons olive oil
- 6 medium carrots peeled and chopped into ½-inch pieces
- 4 stalks celery chopped into ½-inch pieces
- 1 medium onion diced
- 2 large cloves garlic minced
- 4 ounces tomato paste
- 10 cups low sodium chicken stock
- 1 cup small tube pasta
- 2 cups packed chopped baby kale (stems removed)
- 15 ounce can white cannelloni beans drained and rinsed
- 15 ounce can kidney beans drained and rinsed
- ½ cup fresh basil chopped
- kosher salt and fresh ground pepper to taste
Heat olive oil on high heat in a large stockpot, and sauté carrots, celery, onion and garlic until softened, about 5 minutes.
Add tomato paste and stir to coat vegetables.
Add the stock and stir well. Bring the soup to a boil, and then reduce heat to low, cover and let simmer for about 30 minutes, or until the vegetables are tender, stirring occasionally.
Using an immersion blender, puree soup so that it's partly smooth but with some chunks of vegetables remaining. Alternately, remove about 2 cups of solids with some broth and puree in a blender. Add blended portion back to soup pot.
Add the pasta, drained beans, kale and basil. Return soup to a simmer. Add salt and pepper to taste.
Simmer for an additional 15 minutes or until the pasta is tender.
Store leftovers for up to 3 days in a lidded container in the refrigerator.
To make this recipe vegan, use vegetable stock.
Calories: 354kcal | Carbohydrates: 44g | Protein: 27g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 7mg | Sodium: 661mg | Potassium: 888mg | Fiber: 8g | Sugar: 7g | Vitamin A: 8058IU | Vitamin C: 8mg | Calcium: 104mg | Iron: 4mg