Vegetarian Pasta Fagioli Recipe
This vegetarian pasta fagioli recipe is a hearty Italian soup filled with flavor! A mix of vegetables, beans and herbs make for an incredible meal done in 30 minutes.
Servings: 6
Calories: 235kcal
Ingredients
- 1 cup chopped sweet or yellow onion
- ½ cup chopped carrots
- ½ cup chopped celery
- Drizzle of your favorite oil to sauté with , or broth if oil free
- 3 cloves garlic , minced
- 1 tablespoon fresh chopped rosemary leaves
- 1 teaspoon sea salt
- ½ teaspoon ground black pepper
- 2 links vegan/veggie sausage , optional (see note)
- 1 can great northern beans , with liquid (15 ounce can)
- 1 can diced/crushed tomatoes , with liquid (14.5 ounces)
- 4 cups veggie broth , low sodium if needed
- 8 ounces pasta (I used Living NOW Organic Quinoa Macaroni) , gluten-free if needed
Optional topping:
Instructions
- Sauté onion, carrots and celery over medium heat with a drizzle of oil, or broth, until it becomes translucent, about 2-3 minutes.
- Add garlic, rosemary, salt, pepper and sausage. Sauté 1-2 minutes until everything mixes well.
- Add beans with liquid, tomatoes and broth. Turn the heat to high and bring to a simmer, about 5-6 minutes.
- Turn the heat back down to medium, add the pasta and cook another 6-7 minutes. Begin checking at 5 minutes as stove tops vary.
- Serve with optional parmesan and/or parsley.
Notes
- If you choose to omit the sausage, you will need to add more salt. You could also add some Italian seasonings it you want.
- Adding the liquid with the beans will help thicken the dish. You can rinse and drain them if you prefer.
- Nutrition facts do not include optional toppings
Nutrition
Calories: 235kcal | Carbohydrates: 36g | Protein: 13g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 671mg | Potassium: 94mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1830IU | Vitamin C: 3mg | Calcium: 15mg | Iron: 1mg