Pasta e Fagioli Soup
Created by missmanda on May 9, 2013
- Servings: 4 - 6
- Prep Time: 15m
- Cook Time: 1h
- Recipe #9518
Ingredients
- 1 small yellow onion (diced)
- 1 carrot, chopped (large carrot)
- 1 celery stalk, chopped
- 2 garlic cloves, minced
- 1 can (15 ounce) diced tomatoes
- 1 can (15 ounce) red kidney beans
- 1 can (15 ounce) great northern beans
- 1 can (4 ounce) tomato sauce
- 2 1/2 cups vegetable broth (plus a small amount for sauteeing)
- 1 teaspoon salt
- 1 teaspoon oregano
- 1 teaspoon basil
- 1/4 teaspoon pepper
- 1/2 teaspoon thyme
- 2 tablespoon nutritional yeast, (optional)
- 50 grams dry whole wheat macaroni pasta (dry, 1/2 cup)
How to Make
-
Step 1: Sautee the onion, carrot, celery, and garlic in a small amount of vegetable broth for 5 minutes, until vegetables are tender.
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Step 2: Add remaining ingredients, except pasta, and simmer for 1 hour, stirring often.
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Step 3: At 45 minutes into simmer time, add the pasta to the pot of soup.
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Step 4: Simmer for 15 minutes.
Nutritional Facts
- 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