Vegetarian Pasta e Fagioli
Bon Appetite,
Alicia Calvo, MPH, RDN, CDCES, CEDRD
This Italian classic, hearty soup is rich in plant based protein, fiber, potassium, magnesium, vitamin C, iron, and vitamin B6. It is made from only a few ingredients but makes a complete and delicious meal!
Prep time: 10 minutes Cook time 15 minutes Total Time: 25 minutes Yield 6 servings
Ingredients:
2 Tbsp. olive oil
3 garlic cloves, chopped
½ cup onion, chopped
¼ tsp. dried basil
¼ tsp. dried oregano
¼ tsp. dried parsley
salt and pepper to taste
1 15 oz. can Cannellini beans, strained and rinsed thoroughly
1 15 oz. can diced tomatoes with basil, oregano, and garlic
1 cup roasted garlic tomato sauce
2 cups vegetable or chicken broth, low sodium
2 cups water
½ cup sherry wine
1 cup farfelline, no. 95
½ cup Parmesan cheese, grated
Basil leaves for garnish
Instructions:
Heat a 4 qt. pot with olive oil. Add garlic and onion and sauté until translucent. Add basil, oregano, parsley, salt, and pepper.
Add Cannellini beans, dice tomatoes, tomato sauce, vegetable or chicken broth, water, and sherry wine. Bring to a boil.
Add farfelline and boil for 6 minutes.
Let soup simmer another 5 minutes.
Serve in a soup bowl, top with parmesan cheese, and garnish with basil leaf.
Mangia!
Nutrition Facts:
Serving Size: 1 1/2 - 2 cups
Calories: 265
Total Fat: 1 g
Total Carbohydrates: 38 g
Protein: 10 g
Equivalents: 2 vegetable proteins, 1 lean dairy protein, 1.5 starch, and 1 fat