one pot wonder.

I can’t remember who gave me this pasta fagioli recipe – my friend Lori or my Mom or, it could have been my Grandma.

What I do know is that it is my go-to soup when I’m in a hurry, hungry and want leftovers. It’s also a good “company” soup because it’s hearty, adapts to most diets and bonus – it’s packed with plant-based nutrition.


However, the best part is that all you have to do is pour everything into a pot.

Prepare a bit of pasta, however much you’d like in a big pot of soup – I use brown rice pasta for more nutrients than white pasta and the gluten-free aspect. Set this aside.

Toss the following in a big soup pot (no oil necessary):

Trader Joe’s Mirepoix (carrots, celery, onions pre-chopped and ready. love this….)
A scoop or two of crushed garlic (or, you might prefer a tablespoon or two… I can go garlic crazy)
Let these cook together for about 5 minutes, then add the following:

2 (14.5 oz) cans of fire-roasted crushed tomatoes (I buy organic, it’s up to you)
1 can tomato sauce
1 can kidney beans, rinsed
1 can cannelini beans, rinsed
3 cups vegetarian broth
1 cup water
1 can V8 juice (I rarely use this because I never drink it and don’t want to buy it, but you can add it if you’d like)
1 T white vinegar
1/2 t dried thyme
1 t basil flakes
1 t oregano flakes

Let simmer for at least 15 minutes… Add the cooked pasta before serving.
Brown a package of ground turkey for your meat lovers and add to their soup before serving.
Crumbled veggie sausage patties are nice if you’re transitioning away from meat.
Salt & pepper to taste.
Make it pretty and even more nutrient-packed with fresh chopped parsley.