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Bean & Pasta Fagioli Soup.

  • 1 (398 ml) can
    cannellini (white kidney) beans
  • 2 medium
    carrots
  • 2 sticks
    celery
  • 710 ml
    chicken or vegetable broth
  • 1 (398 ml) can
    diced tomatoes
  • 2 cloves
    garlic
  • 1 (398 ml) can
    kidney beans
  • 227 g
    macaroni (elbow) pasta
  • 57 g
    Parmesan cheese
  • 2 (213 ml) cans
    tomato sauce
  • 1 medium
    zucchini squash
  •  
    basil
  •  
    black pepper
  •  
    extra virgin olive oil
  •  
    onion powder
  •  
    oregano
  •  
    salt
  •  
    thyme
  • 1
    Fill a medium saucepan halfway with water, cover, and bring to a boil. Uncover, add salt and pasta, and stir for a few seconds. Cook until desired firmness, about 8-10 minutes (or according to package directions). When done, drain pasta; set aside.
    227 g macaroni (elbow) pasta
    1 tsp salt
  • 2
    Wash and dry the fresh produce.
    2 medium carrots
    1 medium zucchini squash
    2 sticks celery
  • 3
    Peel and mince the garlic.
    2 cloves garlic
  • 4
    Peel and small dice the carrot. Small dice the zucchini and celery.
  • 5
    Heat a large pot over medium-low heat. Add oil and swirl to coat the bottom.
    2 tbsp extra virgin olive oil
  • 6
    Add the minced garlic, carrots, zucchini, celery, and onion powder.
    2 tsp onion powder
  • 7
    Cook, stirring well, until veggies begin to soften, about 5-7 minutes.
  • 8
    Stir in the broth, tomato sauce, diced tomatoes, basil, oregano, thyme, salt, and pepper. Bring to a boil, then reduce and simmer, about 10 minutes.
    710 ml chicken or vegetable broth
    1 (398 ml) can diced tomatoes
    2 (213 ml) cans tomato sauce
    1 tsp basil
    1 tsp oregano
    ½ tsp thyme
    1 tsp salt
    ½ tsp black pepper
  • 9
    Drain and rinse the canned beans in a colander. Stir the cooked pasta and beans into the pot with the soup.
    1 (398 ml) can kidney beans
    1 (398 ml) can cannellini (white kidney) beans
  • 10
    Use a vegetable peeler to shave the Parmesan cheese.
    57 g Parmesan cheese
  • 11
    To serve, divide between bowls, garnish with Parmesan cheese and enjoy!