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–+ servings
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4 from 2 votes

Pasta e Fagioli Soup (Pasta and Bean Soup)

This Pasta e Fagioli Soup is one of those amazing soup recipes where you just throw everything in and you can use pretty much anything you have leftover in your fridge and freezer.
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Soup
Cuisine: Italian
Allergen: Celery, Gluten
Diet: Low Fat, Vegan
Servings: 4 servings
Calories: 187kcal
Author: Dannii

Ingredients

  • 1 onion diced
  • 3 garlic cloves crushed
  • 1 large carrot diced
  • 2 celery ribs diced
  • 240 g cannellini beans
  • 100 g pasta shapes
  • 1 litre vegetable stock
  • 400 g chopped tomatoes
  • 240 g kale chopped
  • 1 tbsp dried oregano
  • 1 pinch sea salt and black pepper
UK measures - US measures

Instructions

  • Put a little oil in to a large pan and add the onion, garlic, carrot and celery and gently sweat for 5 minutes. 
  • Add the rest of the ingredients and simmer for 15 minutes.
  • Divide between 4 bowls and serve.

Notes

Weight Watchers SmartPoints: 3

Nutrition

Serving: 1portion | Calories: 187kcal | Carbohydrates: 43g | Protein: 11g | Fat: 1g | Saturated Fat: 1g | Sodium: 321mg | Potassium: 652mg | Fiber: 6g | Sugar: 5g | Vitamin A: 8680IU | Vitamin C: 85mg | Calcium: 198mg | Iron: 4mg