Pasta e Fagioli
This one-pot meal is comforting, protein-packed, and rich in nutrients that support hormone balance, bone health, and steady energy.
Ingredients
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 8 cups water
- 4 tsp vegetarian "no chicken" bouillon
- ⅓ cup tomato paste
- 1½ cups small pasta noodles, high-protein or whole-grain
- 1 can cannellini beans, drained and rinsed
- 3 cups baby spinach
- 1 tsp dried rosemary
- 1 tsp dried basil
- ½ tsp paprika
- ¼ tsp red pepper flakes (optional for heat)
- ½ tsp salt
- ground 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, ground black pepper, and red pepper flakes (if using). Taste and adjust the seasonings as needed. Stir in the baby spinach leaves and allow them to wilt.
- Ladle into bowls and top with fresh parmesan and grated vegan parmesan.
Notes
Nutrition Information: Recipe yields: 4 servings, Per serving: Calories: 385, Carbohydrates: 73g, Protein: 20g, Fat: 4g, Saturated Fat: 0g, Fiber: 12g, Sugar: 9g, Cholesterol: 0mg
**Please note: These nutrition facts are provided as an estimate and may vary depending on your ingredients. Check product labels or use an online calculator for additional accuracy.