Tomato and Bean Soup

Tomato and Bean Soup is a classic Italian dish known as ‘Pasta e Fagioli’, which translates to ‘pasta and beans’. It is a popular comfort food in Italy.

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

Tomato and Bean Soup

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

Difficulty: Intermediate Prep Time 10 min Cook Time 30 min Rest Time 5 min Total Time 45 mins

Servings: 4 Calories: 1000

Best Season: Fall

Ingredients

Servings

• 2 can Tomatoes
• 1 can Kidney beans
• 1 medium Onion
• 1 medium Carrot
• 2 medium Celery stalks
• 2 minced Garlic cloves
• 4 cup Vegetable broth
• 1 teaspoon Dried oregano
• 1 teaspoon Dried basil
• 1 teaspoon Salt
• 1 teaspoon Black pepper
• 2 tablespoon Olive oil
• 2 chopped Fresh parsley

Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add the onion, carrot, celery, and garlic. Cook until the vegetables are softened, about 5 minutes.
3. Stir in the dried oregano, dried basil, salt, and black pepper.
4. Add the canned tomatoes (with their juices) and vegetable broth. Bring to a boil.
5. Reduce the heat to low and simmer for 20 minutes.
6. Stir in the kidney beans and cook for an additional 5 minutes.
7. Remove from heat and let the soup rest for 5 minutes.
8. 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 8g

Protein 10g20%

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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.