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: 4
Ingredients
- 1 tbsp (15 mL) olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 medium carrots, diced
- ⅓ cup (85g) tomato paste
- 1 tsp (1g) dried rosemary
- ½ tsp (1g) paprika
- 1 tsp (1g) dried basil
- 8 cups (1.9L) water
- 4 tsp (24g) vegetarian "no chicken" bouillon
- 2 cups (200g) whole grain or high protein small pasta noodles
- 2 15 oz cans (439g) 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.
Notes
Nutrition Information: Recipe yields: 4 servings, Per serving: Calories: 371, Protein: 20g, Fiber: 17g, Carbohydrates: 69g, Fat: 3g, Saturated Fat: 0g, Sugar: 6g, 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.