Pasta e Fagioli
This one-pot meal is comforting, protein-packed, and rich in nutrients that support hormone balance, bone health, and steady energy.
Servings: 5
Calories: 341kcal
Ingredients
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 medium carrots, diced
- ⅓ cup tomato paste
- 1 tsp dried rosemary
- ½ tsp paprika
- 1 tsp dried basil
- 8 cups water
- 4 tsp vegetarian "no chicken" bouillon
- 2 cups whole grain or high protein small pasta noodles
- 2 (15 oz) cans cannellini beans, drained and rinsed
- Salt & black pepper (to taste)
- Fresh basil (optional, for serving)
- Grated vegan parmesan (optional, for serving)
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion, garlic, and carrots. Sauté until the vegetables have softened, about 5 minutes.
- Stir in the tomato paste, rosemary, basil, and paprika. Cook the herbs and vegetables for 1-2 minutes to bring out the flavors.
- Pour in the water and vegetarian bouillon, and bring the mixture to a boil. Add in the pasta and drained and rinsed beans. Reduce the heat and simmer for 10-12 minutes, or until the pasta is tender.
- Remove the pot from heat and season with salt and black pepper. Ladle into bowls and top with fresh basil and grated vegan parmesan.
Nutrition
Serving: 1 of 5 servings | Calories: 341kcal | Carbohydrates: 62g | Protein: 18g | Fat: 4.7g | Saturated Fat: 0.4g | Fiber: 11g | Sugar: 5g