A hearty Italian classic where pasta and beans meet in a light tomato-vegetable broth, packed with fiber and plant protein.
Written by
Ecem Akkaba · Dietitian
Dietitian, graduate of İstanbul Medipol University. She develops the recipes and nutrition values on FitZen.
Updated:
Fit Pasta e Fagioli – Italian Pasta and Bean Soup contains 330 calories per serving: 15 g protein, 52 g carbohydrate and 8 g fat. It takes 40 minutes in total and makes 2 servings.
Pasta e Fagioli is one of the most comforting soups in Italian home cooking. This fully plant-based version keeps you full with bean protein and vegetable fiber while staying light.
Heat the olive oil and sauté the onion, carrot and celery until softened, about 5 minutes.
Add the garlic and rosemary and cook for 1 minute until fragrant.
Stir in the crushed tomatoes and simmer for 5 minutes.
Add the beans and vegetable broth and bring to a boil.
Add the pasta and cook until al dente, about 10 minutes.
Season with salt and black pepper to taste.
Drizzle with a little olive oil and serve warm.
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