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Lentil Pasta e Fagioli Soup Recipe

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This lentil pasta e fagioli recipe is a tasty & high protein soup for lunch or dinner. Great to meal prep or batch cook and enjoy all week! 

Top with an extra drizzle of olive oil and serve with a side of crusty bread for an a filling lunch anytime.  This soup is vegan, gluten free, high protein, and SO yummy.

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Once October hits, I switch into full soup mode!  This lentil pasta fagioli is a high-protein vegan take on the classic Italian soup. It is loaded with 3 kinds of beans, gluten free pasta, and heaps of veggies. A fantastic soup to enjoy for lunch or dinner for these fantastic fall days.

This Vegan Lentil Pasta e Fagioli Soup Is:

  • Warm
  • Hearty
  • A Filling Lunch Soup Recipe
  • Versatile
  • Earthy
  • A Hearty  Fall Meal Prep Recipe
  • Vegan, Gluten Free, Vegetarian, & Dairy Free

Meal Prep Soup Recipes For the Win!

This Lentil Pasta Fagioli Soup is the perfect recipe for easy homemade meal prep.  I am a huge fan of meal prepping, batch cooking, and making recipes ahead.  I love the convenience of cooking once and being able to enjoy homemade meals during the week when I don’t have time. 

I have a whole section of TheHerbeevore.com dedicated to my favorite tried & true meal prep recipes.  With just a little planning and prep, you can have a week’s worth of recipes ready in the time it would take to make one portion.  Just batch cook, divide into individual containers, and place in the fridge or freezer for later!  

3 bean pasta fagioli with white beans kidney beans and lentils for a healthy vegan high protein soup recipe to meal prep for lunch or dinner

What’s In This Lentil Pasta Fagioli High Protein Soup Recipe?

See the recipe card below for full ingredient amounts and recipe instructions!

  • Red Lentils: one of my favorite legumes to stock up on! I always keep a few lbs of these on hand, they are great to throw into soups like this as they dissolve and you can’t even tell they are there.
  • Onion
  • Garlic
  • Carrots: for sweetness and color
  • Olive Oil
  • Reduced Sodium Vegetable Stock or Bouillon
  • Italian Seasoning Blend: usually has thyme, basil, rosemary, parsley, etc. I love bright and flavorful Italian season mix which brings this amazing dish to life.
  • No Salt Added Kidney Beans: These boxed kidney beans are a really fantastic alternative to canned beans. I only use no salt or low sodium beans which gives this dish a really great flavor without the salt.
  • No Salt Added White Beans: like the kidney beans above, these low salt cannellini beans are a great addition to this soup.
  • Spinach: to give the soup a nice texture and extra veggies
  • Elbow Macaroni: I used macaroni shaped pasta but any small or medium shape works well – use gluten free if you are avoiding wheat.
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Cooking Pasta For Soups

For most of my recipes, I cook the pasta separately from the soup broth. If you add dried pasta directly to a hot soup, you run the risk of having the dried pasta soak up all the broth and overcooking the noodles (turning it soup into a mushy mess).

I’ve found that cooking the pasta separately, then serving the broth over the noodles in a bowl works best. I allow the soup to cool, then add the cooked pasta after. That way you’ll have perfectly cooked pasta that holds it shape and a delicious brothy soup.

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How Do I Make this Lentil Pasta Fagioli?

  1. In a large soup pot, heat 2 tablespoons of olive oil over low heat. Add the minced garlic and onion and saute for 5 to 6 minutes until vegetables begin to soften. Add the carrots, dices tomatoes tomato paste, lentils, vegetable stock, garlic salt, and Italian seasoning blend. Bring to a boil and reduce to a simmer. Cover and simmer over low heat for 20 minutes.
  2. Add the kidney beans, white beans, spinach, and cooked pasta and stir well to combine.
  3. Ladle 2 cups of soup into a blender with the remainder of the olive oil.  Blend and add back to the soup pot.
  4. Serve with homemade bread and enjoy!
vegetarian high protein soup recipes for vegan meal prep make ahead soups for filling hearty comfort food that will fill you up

More High Protein Soup Meal Prep Recipes You’ll Love!

Turkey Butternut Squash Chili 

Creamy White Bean Soup Recipe 

Pasta & Zucchini Corn Chowder

French Carrot Lentil Soup

Instant Pot Split Pea Soup with Sweet Potato 

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Lentil Pasta e Fagioli Soup

Kelly Jensen
This lentil pasta fagioli recipe is a tasty & high pritein soup for lunch or dinner. Great to meal prep or batch cook and enjoy all week!  Top with an extra drizzle of olive oil and serve with a side of crusty bread for an a filling lunch anytime.
5 from 8 votes
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Course Soup
Cuisine American, Italian
Servings 8 servings
Calories 350 kcal

Ingredients
  

  • 1/2 cup olive oil divided
  • 6 cloves garlic minced
  • 1 sweet onion diced
  • 3 carrots diced
  • 1 28 ounce Diced Tomatoes
  • 3 tablespoons tomato paste
  • 1 cup lentils any variety (I used red)
  • 8 cups Vegetable Stock
  • 1 teaspoon Italian seasoning blend
  • 1 teaspoon garlic salt
  • 1 14 ounce can kidney beans
  • 1 14 ounce can white beans
  • 1 cup frozen chopped spinach
  • 4 cups cooked pasta gluten free

Instructions
 

  • In a large soup pot, heat 2 tablespoons of olive oil over low heat. Add the minced garlic and onion and saute for 5 to 6 minutes until vegetables begin to soften. Add the carrots, dices tomatoes tomato paste, lentils, vegetable stock, garlic salt, and italian seasoning blend. Bring to a boil and reduce to a simmer. Cover and simmer over low heat for 20 minutes.
  • Add the kidney beans, white beans, spinach, and cooked pasta and stir well to combine.
  • Ladel 2 cups of soup into a blender with the remainder of the olive oil.  Blend and add back to the soup pot.
  • Serve with homemade bread and enjoy!

Notes

A Note on Cooking Pasta For Soups

For most of my recipes, I cook the pasta separately from the soup broth. If you add dried pasta directly to a hot soup, you run the risk of having the dried pasta soak up all the broth and overcooking the noodles (turning it soup into a mushy mess).
I’ve found that cooking the pasta separately, then serving the broth over the noodles in a bowl works best. I allow the soup to cool, then add the cooked pasta after. That way you’ll have perfectly cooked pasta that holds it shape and a delicious brothy soup.

Nutrition

Calories: 350kcalCarbohydrates: 45gProtein: 11gFat: 15gSaturated Fat: 2gSodium: 1444mgPotassium: 615mgFiber: 11gSugar: 8gVitamin A: 4548IUVitamin C: 15mgCalcium: 71mgIron: 4mg
Did You Make This Recipe?Please leave a rating and comment below, let us know what you loved about it!

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Posted in American, Dairy Free, Fall Recipes, Gluten Free, Italian, Lunches, Meal Prep, Pastas, Soups, The Herbeevore Recipes, Vegan Recipes, Vegetarian Recipes, Winter Recipes

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