Italian Bean Soup

Italian bean soup, also known as ‘Pasta e Fagioli’, is a traditional Italian dish that originated in the regions of Campania and Lazio.

This is vegan, gluten free and high protein recipe. Dish can be prepared in 45 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 13.

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Medium

Italian Bean Soup

Cooking Method: Boiling Cuisine: Italian Courses: Lunch, Soup Recipe Keys: Gluten Free High Protein Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 30 min Total Time 45 mins

Servings: 4 Calories: 1000

Best Season: Suitable throughout the year

Ingredients

Servings

• 16 ounce Cannellini beans
• 4 cup Vegetable broth
• 2 cup Tomatoes
• 1 cup Carrots
• 2 stalk Celery
• 1 medium Onion
• 3 clove Garlic
• 2 tablespoon Olive oil
• 1 teaspoon Dried oregano
• 1 teaspoon Dried basil
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoon Fresh parsley

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion, garlic, carrots, and celery. Cook until vegetables are tender.
2. Add tomatoes, vegetable broth, cannellini beans, oregano, basil, salt, and black pepper. Bring to a boil, then reduce heat and simmer for 20 minutes.
3. Serve hot, garnished with fresh parsley.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 250kcal

% Daily Value *

Total Fat 5g8%

Total Carbohydrate 40g14%

Sugars 3g

Protein 12g24%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.