Pasta e Fagioli
A staple. Something that every Italian family has enjoyed at one point or another. Incredibly hearty, but also naturally vegan - my favorite meals! This recipe is quick and easy and will leave the whole family with full bellies!
Ingredients
- 1 tbsp olive oil
- 2 stalks celery
- 2 large carrots
- 1 yellow onion diced
- 2 cloves garlic minced
- 1 tbsp tomato paste
- 1 can crushed tomatoes
- 2 bay leaves
- 1 tsp dried basil, dried thyme, oregano, salt, pepper
- 1 can red kidney beans drained
- 1 can white beans drained
- 4-6 cups vegetable broth depending on thickness of soup you prefer
- 4 - 6 oz ditali/ditalini pasta
Instructions
- Begin by prepping veg. Cut celery, carrots, and onion into bite size pieces. Cook pasta according to pasta. Drain and set aside.
- In a heavy bottom pot over medium heat, add olive oil. Begin cooking veggies (onion, carrot, celery) for 4-5 minutes or until they begin to soften. Add garlic. Cook an additional minute or so.
- Add tomato paste, cooking until the paste begins to caramelize, 3-4 minutes. Add seasonings, bay leaves, beans, crushed tomatoes, and broth.
- Bring to a boil, reduce to allow to simmer for 15 minutes. Serve over a spoonful of pasta. Top with a sprinkle of parmesan and a couple cracks of black pepper.