Heart-Healthy Pasta e Fagioli

Indulge in the comforting warmth of Heart-Healthy Pasta e Fagioli, a wholesome twist on the classic Italian soup. Bursting with fiber-rich cannellini beans, vibrant vegetables, and tender whole wheat pasta, this recipe is packed with nutritious ingredients while remaining flavorful and satisfying. Fresh spinach and parsley add a delightful green touch, while aromatic herbs like oregano and basil enhance the hearty tomato-based broth. Crafted with low-sodium ingredients and cooked to perfection in just under an hour, this dish is a perfect choice for a nourishing weeknight dinner. Serve it steaming hot for a cozy, nutritious meal the whole family will love.

Nutriscore Rating: 85/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, chopped
• 2 medium carrots, diced
• 2 medium celery stalks, diced
• 3 garlic cloves, minced
• 14.5 ounces canned low-sodium diced tomatoes
• 4 cups low-sodium vegetable broth
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 bay leaf
• 15 ounces canned low-sodium cannellini beans, drained and rinsed
• 1 cup whole wheat small pasta shells
• 2 cups fresh spinach
• 0.25 cup fresh parsley, chopped
• 0.25 teaspoon ground black pepper
• 0.5 teaspoon salt

Directions

Step 1

Heat the olive oil in a large soup pot over medium heat.

Step 2

Add the chopped onion, diced carrots, and diced celery to the pot, and sauté for 5-7 minutes until the vegetables are tender.

Step 3

Stir in the minced garlic and cook for another 1 minute until fragrant.

Step 4

Pour in the canned diced tomatoes and the vegetable broth, then add the dried oregano, dried basil, and bay leaf.

Step 5

Bring the soup to a boil over high heat, then reduce the heat to low and let it simmer for 20 minutes to allow the flavors to blend.

Step 6

Stir in the drained cannellini beans and the pasta, and cook for an additional 10 minutes, or until the pasta is al dente.

Step 7

Add the fresh spinach and chopped parsley to the pot and stir until the spinach is wilted.

Step 8

Season with ground black pepper and salt, adjusting to taste.

Step 9

Remove the bay leaf before serving.

Step 10

Serve the Pasta e Fagioli hot with a sprinkle of additional parsley if desired.

Nutrition Facts

Serving size	2500.7 grams (2500.7g)

Amount per serving	% Daily Value*
Calories	1722

Total Fat 37.50g	48%
Saturated Fat 5.80g	29%
Polyunsaturated Fat 2.70g
Cholesterol 0mg	0%
Sodium 2161mg	94%
Total Carbohydrate 293.90g	107%
Dietary Fiber 60.00g	214%
Total Sugars 34.30g
Protein 61.50g	123%

Vitamin D 0IU	0%
Calcium 718mg	55%
Iron 26mg	143%
Potassium 4782mg	102%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 19.2%

Protein: 14.0%

Carbs: 66.8%