Pasta E Fagioli
This Italian pasta e Fagioli soup is a vegetable, pasta, and bean soup; it is one of the most comforting and delicious soups there can be. It is a perfect vegetable soup for a rainy afternoon or days when your body asks you to eat delicious and healthy.
6 servings
Calories: 318kcal
Ingredients
- 4 tablespoons olive oil
- 1 leek, white and light green part
- 3 celery stalks
- 3 carrots, peeled and finely chopped
- 1/2 teaspoon salt
- 2 cloves garlic
- 1 15 oz can chopped tomato
- 1½ cups of cooked navy beans or 1 can
- 4 cups water or vegetable broth
- 1 bay leave
- 2 cups kale or spinach leaves
- ⅔ cup pasta
- freshly ground black pepper
For serving
- 1 baguette or whole wheat rustic bread torn into small pieces
- olive oil
- vegan parmesan cheese
Instructions
- Add olive oil, vegetables, and salt to a pot over medium-high heat. Do not let the vegetables brown; the idea is that they release their flavor. Leave them for 5-7 minutes or until the leek and celery are half transparent. Add the garlic and leave for two more minutes.
- While the vegetables cook, in a separate pot, cook the pasta as indicated on the package, I like to leave it al dente so that it finishes cooking in the vegan Italian soup.
- Add the water or vegetable broth, bay leaf, and white beans, and leave covered for about 10 minutes. In the end, add the greens and the cooked pasta, and cover for about 3 minutes.
- Serve in soup bowls, top with pieces of bread and vegan parmesan cheese, and drizzle with olive oil.
Notes
The vegetables have equal amounts of leeks, carrots, and celery.
Can I change the beans? Of course, you can change them for the ones you have at home or add more. This soup is perfect with kidney beans or garbanzo beans, or any other kind of mild-flavored beans.
HOW TO STORE ITALIAN BEAN AND PASTA SOUP
Store it in the refrigerator in a tightly closed container. It can last up to four days if it is well closed. It can also be frozen in special freezer bags; it lasts up to three months.
To reheat the soup, heat it in a saucepan over medium heat and check the seasoning before serving. You can add a pinch of salt, a little pepper, and a drizzle of olive oil before serving.
Nutrition
Serving: 1serving | Calories: 318kcal | Carbohydrates: 45g | Protein: 10g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Sodium: 1116mg | Potassium: 455mg | Fiber: 8g | Sugar: 6g | Vitamin A: 7918IU | Vitamin C: 25mg | Calcium: 155mg | Iron: 3mg