Healthy Pasta e Fagioli

5 from 6 votes

Learn how to make the most hearty, wholesome and delicious healthy Pasta e Fagioli in one pot! It’s the perfect savory and filling meal that the whole family can enjoy.

Prep Time15

Cook Time30

Total Time45

Course: Dinner, Lunch

Cuisine: Italian

Diet: Gluten Free

Servings: servings

Author: Megan Olson

Ingredients

2 tablespoons extra virgin olive oil
1 ½ cups carrots diced
½ cup white onion diced
2 tablespoons garlic minced
2 cups spinach
1 lb ground turkey 98% lean
4 cups chicken broth low sodium
15 oz tomato sauce
15 oz fire roasted diced tomatoes with juices
15 oz cannelli beans canned or beans of choice
2 teaspoons Italian seasoning
½ teaspoons red pepper flakes
1 ½ tablespoons parmesan grated
4 oz chickpea elbow pasta
Salt and pepper to taste

US Customary - Metric

Instructions

Bring a large pot to medium heat. Add the olive oil, carrots, onions and garlic. Cook 7 minutes until the carrots and other veggies are soft.
Add the ground turkey with Italian seasoning, red pepper flakes, salt and pepper to the pot. Break up the meat with a spatula as it browns.
Once the meat browns, add the tomato sauce, diced tomatoes with juices, chicken broth and chickpea elbow pasta. Cover and bring the pot to a boil. Once boiling, reduce to a medium simmer. Simmer for 20 minutes.
Remove the cover and stir to check that the pasta is cooked. Drain the canned beans, and rinse then add to the pot with the parmesan and spinach. Stir to combine. Cook another 2-3 minutes then serve!
Store the pasta e fagioli in the refrigerator up to 7 days or in the freezer up to 30 days.

Notes

1 serving equals about 1 1/2 cups
If you’re meal prepping the dish, don’t add the pasta and beans, as they’ll lose their texture when cooked, frozen and reheated.
Use a protein rich pasta or a whole grain pasta to keep it healthy.
Remember to add a splash of water or chicken broth while reheating to get the soup to the right consistency.

Nutrition