Vegan Crockpot Pasta e Fagioli Soup
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 229.3
- Total Fat: 3.1 g
- Cholesterol: 0.0 mg
- Sodium: 612.3 mg
- Total Carbs: 37.3 g
- Dietary Fiber: 12.6 g
- Protein: 14.6 g
View full nutritional breakdown of Vegan Crockpot Pasta e Fagioli Soup calories by ingredient
Introduction
A traditional Pasta e Fagioli soup recipe done vegan and protein-rich with the addition of shelled edamame. A traditional Pasta e Fagioli soup recipe done vegan and protein-rich with the addition of shelled edamame.Number of Servings: 12
Ingredients
-
1 bag frozen Private Selection Mukimame
1 20 oz jar Ragu Light - Tomato & Basil
1 can Red Kidney Beans (drained)
1 can White Kidney Beans - Cannelini Beans (drained)
4 14 oz cans Diced Tomatoes, No Salt Added (not drained)
1 Vegetable Stock Cube
Barilla Plus Pasta (any variety), 2 oz
1 cup hot water
1 yellow onion (chopped)
4 celery stalks (chopped)
5 oz baby carrots (chopped)
Garlic (to taste)
Dried parsley (to taste)
Dried oregano (to taste)
Black pepper (to taste)
Splash of Tabasco sauce (optional, to taste)
Directions
Serving Size: 12 1.5 cup servings
Dissolve the vegetarian bullion cube in the cup of hot water.
Lightly coat the crock with cooking spray.
Add the bullion and all the remaining ingredients except the mukimame to the crock. Cook on low for five hours.
Add the mukimamke and stir. Cook one additional hour on low.
Dissolve the vegetarian bullion cube in the cup of hot water.
Lightly coat the crock with cooking spray.
Add the bullion and all the remaining ingredients except the mukimame to the crock. Cook on low for five hours.
Add the mukimamke and stir. Cook one additional hour on low.