Eat your heart out, fam! We pumped-up our ready-to-serve Garden Vegetable soup with elbow macaroni, black beans and tomato paste to make this epic twist on pasta e fagioli!

Pasta e fagioli is a traditional Italian stew made with pasta and beans. We partnered with Francesca Bonadonna of Plantifully Based to bring you this recipe. Check out Plantifully Based here.

With Right Foods garden vegetable soup, this recipe is a breeze. It already has tons of veggies that make a great base for pasta e fagioli.

Cook garlic, garden vegetable soup, beans, tomato paste and sugar in a pot. Bring to a boil and add pasta, cooking until the noodles are al dente.

Garnish with salt, pepper, and cilantro and enjoy!

If you made this stew and are pleased with how yours turned out, leave a few stars down below and tell us how we did. Or snap a picture and tag us on Instagram so we can see your masterpiece for ourselves!

Garden Vegetable Pasta e Fagioli by Plantifullybased

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Eat your heart out, fam! We pumped-up our ready-to-serve Garden Vegetable soup with elbow macaroni, black beans and tomato paste to make this epic twist on pasta e fagioli!

Ingredients

• 1 Dr. McDougall's Lower Sodium Garden Vegetable Soup

• 1 tbsp minced garlic
• 1 cup black beans
• 3 tbsp tomato paste
• 1 tbsp oregano
• 1/2 tsp sugar
• cilantro, to taste
• salt
• pepper

Directions

1. Add 1 tbsp of water into a pot. After it heats up on a medium heat add the garlic. Drain and rinse beans.

2. Once garlic is fragrant, add in the garden vegetable soup, beans, tomato paste and sugar.

3. Bring the soup to a boil and add pasta – cook until pasta is soft. Add salt and pepper to taste.

4. Garnish with cilantro and enjoy!