Pasta E Fagioli

Ingredients

• 2 tablespoons Olive Oil (extra‑virgin preferred)
• 1 large Onion (peeled and diced)
• 2 medium Carrots (peeled and diced)
• 2 stalks Celery Stalks (diced)
• 3 cloves Garlic (minced)
• 1 medium Zucchini (cut into half‑moon pieces)
• 1 cup Green Beans (trimmed and cut into 1‑inch pieces)
• 1 can Canned Diced Tomatoes (14‑oz, undrained)
• 1 can Cannellini Beans (15‑oz, drained and rinsed)
• 6 cups Vegetable Broth (low‑sodium)
• 1 cup Small Pasta Shapes (such as ditalini or small shells)
• 2 cups Fresh Spinach (roughly chopped)
• 1/4 cup Parmesan Cheese (freshly grated)
• 1 teaspoon Italian Seasoning (blend of dried herbs)
• to taste Salt
• to taste Black Pepper

Instructions

1. Prepare Vegetables

   Dice the onion, carrots, and celery; mince the garlic; cut the zucchini into half‑moon pieces; trim and slice the green beans.

   Time: PT10M

2. Sauté Aromatics

   Heat olive oil in the large soup pot over medium heat. Add onion, carrots, and celery; sauté 4‑5 minutes until softened. Add garlic and cook 30 seconds more.

   Time: PT5M

   Temperature: medium heat

3. Add Remaining Vegetables and Broth

   Stir in zucchini, green beans, canned tomatoes (with juices), and vegetable broth. Increase heat to bring to a gentle boil.

   Time: PT5M

   Temperature: medium‑high heat

4. Simmer and Add Beans

   Reduce to a simmer and add the drained cannellini beans, Italian seasoning, salt, and pepper. Simmer uncovered for 15 minutes.

   Time: PT15M

   Temperature: low simmer

5. Cook Pasta

   Add the small pasta shapes to the soup and cook according to package directions, about 8 minutes, until al dente.

   Time: PT8M

   Temperature: medium heat

6. Finish with Spinach and Parmesan

   Stir in the chopped spinach and grated Parmesan cheese. Cook 2 minutes until spinach wilts and cheese melts. Adjust final salt and pepper.

   Time: PT2M

   Temperature: medium heat

7. Serve

   Ladle hot soup into bowls and serve immediately. Optional garnish: extra Parmesan or a drizzle of olive oil.

   Time: PT0M

Nutrition Facts

Calories

180

Protein

7g

Carbohydrates

30g

Fat

4g

Fiber

5g

Ingredient Substitutions

• Instead of Olive Oil: vegetable oil, canola oil
• Instead of Onion: shallot, leek
• Instead of Carrots: parsnip
• Instead of Celery Stalks: fennel bulb
• Instead of Garlic: garlic powder (1 tsp)
• Instead of Zucchini: yellow squash
• Instead of Green Beans: peas
• Instead of Canned Diced Tomatoes: fresh tomatoes (2 cups, diced)
• Instead of Cannellini Beans: great northern beans, chickpeas
• Instead of Vegetable Broth: chicken broth, water with bouillon
• Instead of Small Pasta Shapes: orzo, small elbow macaroni
• Instead of Fresh Spinach: kale (stems removed)
• Instead of Parmesan Cheese: nutritional yeast (vegan)
• Instead of Italian Seasoning: dried oregano + basil (½ tsp each)
• Instead of Salt: sea salt
• Instead of Black Pepper: white pepper

Equipment Needed

• Large Soup Pot
• Cutting Board
• Chef's Knife
• Wooden Spoon
• Measuring Cups and Spoons
• Ladle
• Colander (optional)

Critical Steps — Do Not Skip

• Sauté aromatics until softened
• Add pasta at the end to prevent overcooking
• Season at the end for balanced flavor

Chef Tips from the Video

• Use low‑sodium broth to control salt levels
• For extra protein, add cooked chicken or turkey sausage
• A splash of red‑wine vinegar at the end brightens the soup

Troubleshooting

Storage

Refrigerator: Store in airtight containers for 3–4 days

Freezer: Freeze in portion‑size bags for up to 2 months

Room temperature: Do not leave at room temperature for more than 2 hours

Make-Ahead Tips

• Soup tastes better the next day as flavors meld
• Cool completely before refrigerating or freezing
• Reheat gently on stovetop, adding a splash of broth if needed

Frequently Asked Questions