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Tuscan Pasta e Fagioli

Name: Tuscan Pasta e Fagioli
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 6 servings
Ingredients: 1 cup ditalini or elbow pasta; 15 ounce canned cannellini beans, drained; 14 ounce canned diced tomatoes; 1 whole yellow onion, diced; 2 whole carrots, diced; 2 whole celery stalks, diced; 3 whole garlic cloves, minced; 4 cups vegetable broth; 1 teaspoon dried oregano or rosemary; 2 tablespoons olive oil

A classic rustic Italian soup featuring pasta and white beans in a rich tomato broth. Highly filling and extremely cost-effective.

Prep 10 minCook 25 minTotal 35 min6 servingseasy

budget-friendlyvegansoupitalian

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Ingredients

ditalini or elbow pasta1 cup
canned cannellini beans, drained15 ounce
canned diced tomatoes14 ounce
yellow onion, diced1 whole
carrots, diced2 whole
celery stalks, diced2 whole
garlic cloves, minced3 whole
vegetable broth4 cups
dried oregano or rosemary1 teaspoon
olive oil2 tablespoons

Instructions

1
Heat the olive oil in a large soup pot over medium heat. Add the onion, carrots, and celery. Cook for 6-8 minutes until soft.
2
Add the garlic, oregano, and salt/pepper, cooking for 1 minute.
3
Pour in the diced tomatoes (with juices) and vegetable broth. Bring to a boil.
4
Add the pasta and the drained cannellini beans.
5
Reduce heat to medium-low and simmer uncovered for about 10-12 minutes, or until the pasta is al dente. The starch from the pasta and beans will naturally thicken the soup.

Nutrition

Estimated, per serving

240kcal

Calories

Protein

41g

Carbs

Fat

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