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✅ Hands-on tested by our editors📅 Reviewing meal kits since 2014📊 1,900 meals in our database🧾 Macros sourced from HelloFresh🔄 Availability checked weekly
Nutrition per serving
Protein13% · 22g
Carbs70% · 116g
Fat17% · 12g
16g
Fiber
1560mg
Sodium
3g
Protein / 100 cal
Per serving, as packaged by HelloFresh. Oils, salt & pepper added at home aren't included.
📊 How this meal stacks up
Benchmarked against every meal in our database
Protein rank
7th pctl
More protein than 7% of 1,474 meals
Protein density
3g /100cal
Leaner than 8% of meals
vs Veggie average
8% lighter
This740
Avg800
🧾 Diet fit
Based on this meal's macros per serving
✕ High protein✕ Low carb✕ Keto-friendly✕ Under 500 cal✓ High fiber✕ Lower sodium
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Allergens & dietary
Contains Allergens aren't itemized by this provider — check the package label before cooking.
Dietary✓ Vegan✓ Pork-free
Allergen & dietary details are sourced from the meal provider and can change between weeks. Facilities are not certified allergen-free and trace cross-contact is possible. If you have a serious allergy, always confirm against the package label.
Ingredients
Veggie Stock Concentrate
Kidney Beans
Onion
Cannellini Beans
Crushed Tomatoes
Italian Seasoning
Mushroom Stock Concentrate
Parsley
Garlic Powder
Demi-Baguette
Israeli Couscous
Celery
Cooking Oil
Olive Oil
Salt
Black Pepper
How to make it
1
Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.
Halve, peel, and dice onion into ¼-inch pieces. Halve celery lengthwise; dice into ¼-inch pieces. Drain and rinse cannellini beans and kidney beans. Roughly chop parsley.
2
Heat a drizzle of oil in a large pot over medium heat. Add onion, celery, Italian Seasoning, half the garlic powder (you’ll use the rest in the next step), a pinch of salt, and pepper to taste. Cook, stirring occasionally, until veggies are tender and lightly browned, 5-6 minutes.
Stir in veggie stock concentrate, mushroom stock concentrates, couscous, crushed tomatoes, half the cannellini beans, half the kidney beans, 2 cups water, and a big pinch of salt and pepper (use all the cannellini and kidney beans and 4 cups water for 4 servings).
Increase heat to medium high and bring to a boil, then cover and reduce to a low simmer. Cook, stirring occasionally, until beans and couscous are tender, 10-15 minutes.
3
Meanwhile, halve baguette lengthwise; slice each lengthwise to thirds.
In a large bowl, toss baguette pieces with a large drizzle of olive oil, remaining garlic powder, and salt and pepper to taste until evenly coated. Arrange seasoned baguette pieces on a baking sheet and bake on top rack until lightly toasted, 4-5 minutes.
Remove sheet from oven; carefully flip breadsticks and return to top rack until golden, 2-3 minutes more.
4
Divide soup between bowls; garnish with parsley. Serve with breadsticks on the side.
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Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.
Halve, peel, and dice onion into ¼-inch pieces. Halve celery lengthwise; dice into ¼-inch pieces. Drain and rinse cannellini beans and kidney beans. Roughly chop parsley.
2
Step 2
Heat a drizzle of oil in a large pot over medium heat. Add onion, celery, Italian Seasoning, half the garlic powder (you’ll use the rest in the next step), a pinch of salt, and pepper to taste. Cook, stirring occasionally, until veggies are tender and lightly browned, 5-6 minutes.
Stir in veggie stock concentrate, mushroom stock concentrates, couscous, crushed tomatoes, half the cannellini beans, half the kidney beans, 2 cups water, and a big pinch of salt and pepper (use all the cannellini and kidney beans and 4 cups water for 4 servings).
Increase heat to medium high and bring to a boil, then cover and reduce to a low simmer. Cook, stirring occasionally, until beans and couscous are tender, 10-15 minutes.
3
Step 3
Meanwhile, halve baguette lengthwise; slice each lengthwise to thirds.
In a large bowl, toss baguette pieces with a large drizzle of olive oil, remaining garlic powder, and salt and pepper to taste until evenly coated. Arrange seasoned baguette pieces on a baking sheet and bake on top rack until lightly toasted, 4-5 minutes.
Remove sheet from oven; carefully flip breadsticks and return to top rack until golden, 2-3 minutes more.
4
Step 4
Divide soup between bowls; garnish with parsley. Serve with breadsticks on the side.
HelloFresh is the most popular meal kit in the US, offering 90+ recipes per week across Classic, Family, Veggie, Fit & Wholesome, and Quick & Easy plans.
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Among the prepared dishes in 's lineup, Vegan Pasta e Fagioli Soup with HelloFresh's Vegan Pasta e Fagioli Soup: 740 calories, 22g protein. Veggie meal. Recipe, ingredients, and nutrition from MealFan. is one of the more straightforward options to prepare. It comes in at 740 calories per serving, with 22g protein, enough to cover roughly 37 percent of a 2,000 calorie day.
Pasta is a type of food typically made from an unleavened dough of wheat flour mixed with water or eggs, and formed into sheets or other shapes, then cooked by boiling or baking. Pasta was originally only made with durum, although the definition has been expanded to include alternatives for a gluten-free diet, such as rice flour, or legumes such as beans or lentils. [1]
delivers weekly meals across the US. For testing notes, delivery details, and how compares to alternatives, read the review on MealFan.
Nutrition per serving
740Calories
22gProtein
116gCarbs
12gFat
16gFiber
1560mgSodium
Daily calorie contribution37% of 2,000 cal target
🍽️ Serves: 2 servings
⚠ Not ideal for
Vegans
Strict keto
Frequently asked questions
How many calories are in Vegan Pasta e Fagioli Soup?
Vegan Pasta e Fagioli Soup contains 740 calories and 22 g of protein per serving, portioned as HelloFresh's Vegan Pasta e Fagioli Soup: 740 calories, 22g protein. Veggie meal. Recipe, ingredients, and nutrition from MealFan..
Which meal service offers Vegan Pasta e Fagioli Soup?
Vegan Pasta e Fagioli Soup is offered by . Read the full review on MealFan for pricing, freshness ratings, and how compares to competitors.
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