Pasta e Fagioli

Pasta e Fagioli is a comforting Italian dish reimagined as a vegan breakfast, featuring creamy white beans and al dente pasta in a savory broth, topped with fresh herbs. This hearty meal is perfect for starting your day with warmth and flavor.

Ingredients

• Pasta (Ditalini or similar) - 100 grams
• Canned cannellini beans - 240 grams (drained and rinsed)
• Vegetable broth - 500 ml
• Olive oil - 1 tablespoon
• Garlic - 2 cloves (minced)
• Onion - 1 small (diced)
• Carrot - 1 medium (diced)
• Celery - 1 stalk (diced)
• Cherry tomatoes - 100 grams (halved)
• Fresh parsley - 2 tablespoons (chopped)
• Salt - to taste
• Black pepper - to taste
• Red pepper flakes - optional (to taste)

Steps

1. In a medium pot, heat olive oil over medium heat. Add diced onion, carrot, and celery, and sauté for about 5 minutes until softened.
2. Add minced garlic and cherry tomatoes to the pot, cooking for an additional 2-3 minutes until fragrant.
3. Pour in the vegetable broth and bring to a simmer.
4. Add the pasta to the pot and cook according to package instructions until al dente, usually about 8-10 minutes.
5. Stir in the cannellini beans and cook for another 2-3 minutes until heated through.
6. Season with salt, black pepper, and red pepper flakes if desired. Stir in chopped parsley just before serving.
7. Serve hot, garnished with extra parsley if desired.

Nutrition

• Calories: 350
• Protein: 14 g
• Carbs: 55 g
• Fiber: 12 g
• Sugar: 4 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, promoting muscle health.
• Rich in fiber, aiding in digestion and promoting a feeling of fullness.

Tags