Being Italian and growing up in the Italian culture this soup was a staple in our house and still is. Pasta Fagioli soup is a classic Italian recipe made with white beans and pasta.
You’re probably thinking that soup can’t be all that satisfying, but this hearty soup is packed with all sorts of delicious ingredients like carrots, celery, tomatoes, green beans, white (cannellini) beans, and whole-wheat pasta.
This healthy pasta recipe is warming, satisfying, and an easy way to add vegetables to your day!
Ingredients
- 1½ cups dry whole grain small pasta, like macaroni or orzo. (4 oz.)
- 2 tsp. olive oil
- 2 medium carrots, sliced
- 2 medium celery stalks, sliced
- 3 cloves garlic, thinly sliced
- 4 cups low-sodium organic chicken broth
- 1 (14.5 oz.) can green beans, no salt added
- 1 (15 oz.) can cannellini (white) beans, drained, rinsed
- 1 (14.5 oz.) can stewed tomatoes
- 2 Tbps. tomato paste (no sugar added)
- 9 fresh rosemary sprigs, leaves removes and chopped, stems discarded
- Sea salt and ground black pepper (to taste; optional)
Instructions
- Cook pasta according to package directions. Set aside.
- Heat oil in large saucepan over medium-high heat.
- Add carrot and celery; cook, stirring frequently, for 4 to 5 minutes, or until soft.
- Add garlic; cook, stirring frequently, for 1 to 2 minutes, or until soft.
- Add broth. Bring to a boil. Reduce heat to medium.
- Add green beans, white beans, tomatoes, tomato paste, and rosemary. Season with salt and pepper if desired; gently boil, stirring occasionally, for 8 to 10 minutes.
- Add pasta; cook for 3 minutes. Serve immediately.
I have been following our newest Nutrition Program, 4 Week Gut Protocol. To make this soup more Gut friendly add in chickpea or lentil pasta instead. Wanna know more about our newest program contact me and let’s chat!
