Pasta e Fagioli
A hearty soup of pasta and beans
Servings: 6
Calories: 315kcal
Ingredients
- 2 Tablespoons olive oil
- 2 ribs celery finely diced
- 1 carrot finely diced
- 1 onion finely diced
- 2 cloves garlic crushed
- 2 sprigs fresh rosemary
- 10-12 sprigs fresh thyme
- 7 cups vegetable stock
- 1 28 fl oz can crushed tomatoes
- 1 cup small shell pasta
- 1 19 oz can red kidney beans drained
- 1 19 oz can cannellini beans (or white kidney beans) drained
Instructions
- Add the olive oil to a large soup pot and heat to medium high heat.
- Add the celery, carrot, and onion to the pot and season with salt and pepper. Saute the vegetables until they begin to soften - about 5 minutes.
- Add the garlic and fresh rosemary and thyme to the pot, and saute for 2 minutes.
- Add the stock, crushed tomatoes, pasta, and beans to the pot and bring to a boil.
- Cook for the recommended cooking time for your pasta.
Nutrition
Calories: 315kcal | Carbohydrates: 57g | Protein: 15g | Fat: 6g | Saturated Fat: 1g | Sodium: 1721mg | Potassium: 783mg | Fiber: 13g | Sugar: 12g | Vitamin A: 2720IU | Vitamin C: 19mg | Calcium: 152mg | Iron: 6mg