Recipe: Pasta Fagioli

A gut-healthy medley of veggies, fiber-rich whole-wheat pasta, and protein-filled cannellini beans boost the nutrient profile of this hearty soup.

Flavor tip: If you opt for the optional Parmesan topping, add Parmesan rind to your cooking liquid during step 4 to add dimension and richness to the broth.

This Mediterranean diet recipe is vegetarian.

Makes 4 servings

What you’ll need

• 2 tbsp extra virgin olive oil
• ½ cup leeks or red onion
• 2 garlic cloves
• 2 celery ribs
• 2 carrots
• 1 zucchini
• 15 oz. can no salt added cannellini beans
• 1 tsp dried basil
• 1 tsp dried oregano
• ½ tsp dried rosemary
• ½ tsp salt
• 16 cherry tomatoes
• 2 cans diced tomatoes, no added salt (15 oz. each)
• 2 cups low-sodium vegetable broth
• 2 tbsp tomato paste
• 2 tsp sugar
• 2 cups dark leafy greens (e.g., kale, baby spinach, Swiss chard)
• 1 cup dry whole grain small pasta (e.g., ditalini, macaroni, orechiette)
• Parmesan (optional)

Directions

1. Thinly slice the leak or red onion, and mince the garlic. Dice the celery ribs, carrots, and zucchini into ½-inch cubes. 

2. Add the olive oil, leeks or red onion, garlic, celery, and carrots to a soup pot. Place the pot on the stove and turn the heat to medium. Cook until the veggies begin to soften. 

3. Drain the cannellini beans and add to the pot along with the dried basil, oregano, rosemary, and salt. Cook for another 1-2 minutes.

4. Add the canned tomatoes, vegetable broth, tomato paste, and sugar to the pot. Turn the heat up to high and bring to a boil. Reduce the heat to low and simmer for another 10-15 minutes. 

5. While the soup is cooking, cook the pasta in a separate pot according to the package instructions. 

6. Add the leafy greens and cooked pasta to the soup right before serving. Top with parmesan if using.