Italian Bean Soup

Italian Bean Soup, also known as Pasta e Fagioli, is a traditional Italian dish that dates back to the Roman times. It was originally a peasant dish made with simple ingredients like beans and pasta, but it has now become a popular comfort food worldwide.

This is vegan, gluten free and high protein recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 13.

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Medium

Italian Bean Soup

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

Difficulty: Intermediate Prep Time 15 min Cook Time 30 min Rest Time 5 min Total Time 50 mins

Servings: 4 Calories: 1000

Best Season: Suitable throughout the year

Ingredients

Servings

• 2 cup Cannellini beans
• 4 cup Vegetable broth
• 1 canned Tomatoes
• 2 medium Carrots
• 2 medium Celery stalks
• 1 medium Onion
• 2 clove Garlic cloves
• 2 tablespoon Olive oil
• 1 teaspoon Dried oregano
• 1 teaspoon Dried basil
• 1 teaspoon Salt
• 1 teaspoon Black pepper
• 1 cup Pasta

Instructions

1. Heat olive oil in a large pot over medium heat. Add chopped onion, minced garlic, sliced carrots, and celery. Cook until vegetables are tender.
2. Add canned tomatoes, vegetable broth, cannellini beans, dried oregano, dried basil, salt, and black pepper. Bring to a boil, then reduce heat and simmer for 20 minutes.
3. In a separate pot, cook pasta according to package instructions. Drain and set aside.
4. Once the soup is ready, add cooked pasta and let it simmer for an additional 5 minutes.
5. Serve hot and enjoy!

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 250kcal

% Daily Value *

Total Fat 5g8%

Total Carbohydrate 40g14%

Sugars 5g

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.