Vegan Pasta e Fagioli

Vegan Pasta e Fagioli is a hearty and comforting dish that combines pasta and beans in a savory tomato broth, making it perfect for any season. This American adaptation is not only delicious but also packed with plant-based protein and fiber.

Ingredients

• Olive oil - 2 tablespoons
• Yellow onion - 1 medium, diced
• Garlic - 3 cloves, minced
• Carrot - 1 medium, diced
• Celery - 1 stalk, diced
• Canned diced tomatoes - 400 grams
• Vegetable broth - 500 ml
• Canned cannellini beans - 240 grams, drained and rinsed
• Pasta (small shapes like ditalini or elbow) - 100 grams
• Fresh spinach - 50 grams, roughly chopped
• Dried oregano - 1 teaspoon
• Dried basil - 1 teaspoon
• Salt - to taste
• Black pepper - to taste
• Fresh parsley - for garnish, chopped

Steps

1. In a large pot, heat the olive oil over medium heat. Add the diced onion, garlic, carrot, and celery. Sauté for about 5-7 minutes, until the vegetables are soft.
2. Stir in the canned diced tomatoes, vegetable broth, cannellini beans, oregano, and basil. Bring the mixture to a simmer.
3. Add the pasta to the pot and cook according to the package instructions, usually about 8-10 minutes, until al dente.
4. Five minutes before the pasta is done, stir in the chopped spinach and season with salt and black pepper to taste.
5. Once the pasta is cooked, remove from heat and let it sit for a couple of minutes. Serve hot, garnished with fresh parsley.

Nutrition

• Calories: 350
• Protein: 15 g
• Carbs: 60 g
• Fiber: 12 g
• Sugar: 5 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 7 g
• Saturated Fat: 1 g
• Unsaturated Fat: 6 g
• Water: 0.5 L

Health Benefits

• High in plant-based protein from beans.
• Rich in fiber, promoting digestive health.

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