Pasta e Fagioli Soup
Recipe: #9518
May 09, 2013
Categories: Beans, One-Pot Meal, Heart Healthy, High Fiber Kosher, Low Calorie, Low Cholesterol, Low Fat, No Eggs, Non-Dairy, Vegan, Vegetarian, more
"This recipe came from a blog called farmgirlinthesuburbs and it makes a beautiful restaurant-quality soup. Perfect anytime, but especially in winter:)"
Original is 4 - 6 servings
Ingredients
Nutritional
- Serving Size: 1 (575.9 g)
- Calories 509
- Total Fat - 2.2 g
- Saturated Fat - 0.3 g
- Cholesterol - 0 mg
- Sodium - 1390 mg
- Total Carbohydrate - 96.5 g
- Dietary Fiber - 35.3 g
- Sugars - 13.6 g
- Protein - 33.3 g
- Calcium - 243.1 mg
- Iron - 11.4 mg
- Vitamin C - 38.4 mg
- Thiamin - 1.5 mg
Step by Step Method
Step 1
Sautee the onion, carrot, celery, and garlic in a small amount of vegetable broth for 5 minutes, until vegetables are tender.
Step 2
Add remaining ingredients, except pasta, and simmer for 1 hour, stirring often.
Step 3
At 45 minutes into simmer time, add the pasta to the pot of soup.
Step 4
Simmer for 15 minutes.
Tips
No special items needed.
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