Harvest Pasta e Fagiole Soup

Harvest Pasta e Fagiole Soup
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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 304.8
  • Total Fat: 5.8 g
  • Cholesterol: 3.3 mg
  • Sodium: 1,698.7 mg
  • Total Carbs: 45.6 g
  • Dietary Fiber: 10.2 g
  • Protein: 16.3 g

View full nutritional breakdown of Harvest Pasta e Fagiole Soup calories by ingredient
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A delicious, easy, healthy, vegetarian dinner that's comforting and hearty. A delicious, easy, healthy, vegetarian dinner that's comforting and hearty.
Number of Servings: 6


    1 tablespoon extra virgin olive oil

    1 small yellow onion

    1 carrot, chopped

    2 stalks celery, chopped

    1 small sweet potato, peeled and diced

    teaspoon salt

    teaspoon freshly cracked pepper

    1 15 oz can diced tomatoes

    teaspoon oregano

    teaspoon thyme

    1 large sprig rosemary, plus more for garnish

    6-7 cups vegetable broth

    1 cup dry small pasta (I used mini bowties)

    1 cooked Italian sausage, halved lengthwise and cut into 1/2" pieces (I used Field Roast Vegan sausage)

    1 can cannellini beans

    1 can kidney beans

    cup chopped fresh Italian parsley

    1/4 cup Parmesan cheese and/or Parmesan Crisps (recipe follows)


copyright YummyMummyKitchen.com


Heat oil in a large pot over medium high heat. Add the onion, carrot, celery, and sweet potato. Stir in salt and pepper. Saute vegetables until tender, about 7 minutes. Add tomatoes, oregano, thyme, and rosemary, stir to combine. Add broth and bring to a low boil. Add pasta and simmer until al dente, according to package instructions. When pasta is about 2 minutes from being done, add the sausage, beans and parsley. Season to taste with additional salt and pepper. Serve with Parmesan cheese or Parmesan Crisps and garnish with rosemary or parsley.

Parmesan Crisps

1/4 cup grated Parmesan Cheese (I used a Parmesan Romano blend)

Preheat oven to 400 degrees F.

Line a cookie sheet with parchment paper. Place cheese by the tablespoonful into disks on the parchment paper, leaving an inch between them. Bake for 5 minutes, or until golden brown. Watch closely to make sure crisps don't burn. Cool completely.

Serving Size: 6 Servings

Number of Servings: 6

Recipe submitted by SparkPeople user YUMMYMUMMYK.

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