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Vegetarian Pasta e Fagioli
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Vegetarian Pasta e Fagioli

Course Soup

Ingredients

  • 3 tbsp olive oil, plus extra for drizzling
  • 2 garlic cloves, finely chopped
  • 1 medium onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • kosher salt and freshly ground black pepper
  • 2 cups crushed tomatoes
  • 6 cups low-sodium vegetable stock
  • 3 cans cannellini beans, drained
  • 3 cups spinach or kale
  • 1 tsp red pepper flakes, optional
  • 1 parmesan rind, optional
  • 2 tbsp each of rosemary, oregano and parsley
  • 2 bay leaves
  • 3 cups small pasta, ditalini works well
  • finely grated parmesan, crushed red pepper flakes, and crusty bread - for serving

Instructions

  • Heat 3 tbsp olive oil in a large pot over medium heat.
  • Sautée chopped garlic until fragrant.
  • Add chopped onion, carrots and celery and cook, stirring often, until vegetables start to soften.
  • Season with salt and pepper.
  • Add crushed tomatoes and vegetable stock. Reduce heat to medium-low, cover pot and cook for 15 minutes.
  • While that’s cooking, place half the beans in a bowl and mash them with a fork or potato masher.
  • Add mashed beans and whole beans to the pot, along with spinach, herbs, red pepper flakes and parmesan rind.
  • Stir well and bring to a gentle simmer for 15-20 minutes.
  • Add the dry pasta to the pot and stir well and cook for 7-8 minutes.
  • You may need to add more vegetable broth or water as this cooks.
  • Serve in bowls topped with with parmesan cheese, drizzle with oil, fresh herbs and crusty bread for dunking.
  • Note: If you want to keep this recipe vegan, add 4 tbsp nutritional yeast instead of the parmesan rind.