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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 118.7
  • Total Fat: 2.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 532.8 mg
  • Total Carbs: 21.2 g
  • Dietary Fiber: 3.5 g
  • Protein: 4.3 g

View full nutritional breakdown of Pasta Fagioli (Pasta and Beans) Soup calories by ingredient
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Pasta Fagioli (Pasta and Beans) Soup

Submitted by: SUZANASCM
Pasta Fagioli (Pasta and Beans) Soup

Introduction

This great tasting Italian soup is rich in fiber and it is very nutritious.

NOTE: This is my original recipe that I shared on my website (http://socialcafemag.com/pasta-fagioli-pa
sta-and-beans-soup/)
This great tasting Italian soup is rich in fiber and it is very nutritious.

NOTE: This is my original recipe that I shared on my website (http://socialcafemag.com/pasta-fagioli-pa
sta-and-beans-soup/)

Number of Servings: 8

Ingredients

    1 tablespoon of olive oil
    1 small onion, minced
    2 cloves garlic, minced
    1 cup baby carrots, each cut in two
    2 cups of water
    4 cups of vegetable broth (low sodium)
    1 (15 oz.) can black beans, drained and rinsed (or cannellini beans if you like)
    1 cup dry elbow macaroni (or other small pasta like ditalini)
    2 tablespoons tomato sauce
    2 tablespoons tomato paste
    1 tablespoon basil
    1 teaspoon oregano
    1 teaspoon parsley flakes
    2 tablespoons fresh parsley, chopped
    1 bay leaf
    1 teaspoon paprika
    Salt and pepper to taste

Tips

You can garnish it with some grated Parmesan cheese or a tablespoon of sour cream if desired, but this will of course add additional calories to the original recipe.


Directions

In a large stock pot saute onion and garlic in olive oil over medium heat. Add in carrots and cook for about 5 minutes or so.
Add in vegetable broth, beans, tomato sauce, tomato paste, basil, oregano, parsley flakes (add fresh parsley at the end), bay leaf, paprika, salt and pepper.
Lower the heat, add one cup of water and bring to a slow boil. Let simmer for 20 minutes stirring occasionally. If needed add more water (additional cup if the soup starts to be too thick).
Add pasta and cook uncovered until pasta is al dente, according to pasta package. Add in fresh parsley and additional salt and pepper if needed.
Ladle soup into bowls and serve right away.

Serving Size: 8 1-cup servings

Number of Servings: 8

Recipe submitted by SparkPeople user SUZANA81.






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