Pasta e Fagioli
Pasta e fagioli translates to pasta and beans. It is an Italian dish that is traditionally made without meat, making it perfect for vegans.
This recipe easily makes several servings. Freeze half and you’ll have a quick meal ready to heat on a lazy day.
Kale, tomatoes, and beans star in this recipe, which means it’s loaded with nutrients and flavor!
Check out the nutritional information section at the bottom of this page.
|Total Time:||1 hour 15 minutes|
|Prep Time:||15 minutes|
|Cook time:||1 hour|
- 1 tablespoon olive oil
- 1 onion, diced
- 6 cloves garlic, minced
- 2 (14.5 ounce) cans diced tomatoes
- 1 (15 ounce) can tomato sauce
- 4 cups kale, removed from stems and torn into pieces
- 8 cups low-sodium vegetable broth
- 1 tablespoon dried parsley
- 1 tablespoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon ground black pepper
- 2 (15.5 ounce) cans white beans, drained and rinsed
- 2 cups whole grain elbow macaroni or salad macaroni
- 1/2 cup vegan Parmesan cheese
- Heat olive oil in a skillet. Add onion and garlic and cook until onion is translucent.
- Add diced tomatoes, tomato sauce, kale, vegetable broth, parsley, basil, oregano, pepper and beans. Simmer mixture on medium-low for 45 minutes.
- Add macaroni to mixture and cook over medium heat until macaroni is cooked as desired, about 15-20 minutes.
- Serve with vegan Parmesan cheese.
- Vegetarian and vegan
- Any variety of white beans (cannellini, great northern, navy) go well in this recipe
- Just because pasta e fagioli is Italian doesn’t mean you can’t serve with French bread!
Click here for nutritional information.
|Servings per batch 8|
|Amount Per Serving|
|Calories 339||Calories from Fat 63 (19%)|
|% Daily Value *|
|Total Fat 7g||11%|
|Saturated Fat 0g||0%|
|Trans Fat 0g|
|Total Carbohydrate 58g||19%|
|Dietary Fiber 10g||40%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|