Pasta e Fagioli

Pasta e Fagioli is a comforting Italian dish with a French twist, featuring pasta and creamy beans in a savory broth. This dairy-free version is packed with flavor and nutrients, making it a wholesome meal for any day.

Ingredients

• Pasta (small shapes, e.g., ditalini) - 100 grams
• Cannellini beans (cooked) - 200 grams
• Vegetable broth - 500 ml
• Olive oil - 2 tablespoons
• Garlic (minced) - 2 cloves
• Onion (diced) - 1 small
• Carrot (diced) - 1 medium
• Celery (diced) - 1 stalk
• Dried oregano - 1 teaspoon
• Fresh parsley (chopped) - 2 tablespoons
• Salt - to taste
• Black pepper - to taste

Steps

1. Heat the olive oil in a medium pot over medium heat.
2. Add the diced onion, carrot, and celery, sautéing until softened, about 5-7 minutes.
3. Stir in the minced garlic and oregano, cooking for an additional 1-2 minutes until fragrant.
4. Pour in the vegetable broth and bring to a boil.
5. Add the pasta and cook according to package instructions until al dente, usually about 8-10 minutes.
6. Stir in the cooked cannellini beans and season with salt and black pepper to taste.
7. Simmer for another 2-3 minutes until everything is heated through.
8. Remove from heat and stir in the fresh parsley before serving.

Nutrition

• Calories: 400
• Protein: 15 g
• Carbs: 70 g
• Fiber: 12 g
• Sugar: 3 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.5 L

Health Benefits

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

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