Pasta Fagioli
Hearty soup made with pantry items
Ingredients
- 2 cans Kidney beans or Cannellini Beans, rinsed and drained
- 1 medium sized onion, chopped
- 2 T Extra Virgin Olive Oil
- 3 cloves Garlic, diced
- 4 Celery stalks , diced
- 3 Carrots, chopped small
- 6 Cups Vegetable Stock
- 3 T Nutritional Yeast
- 1 T All Purpose Seasoning
- 1/2 - 1 t Dried Basil
- 2 T Tomato Paste
- 6 Large Fresh tomatoes , chopped, including juices (or use canned) 1-2 cups cooked, small-sized pasta shape of your choice
- Salt and Pepper to taste
- Red Pepper Flakes to taste
- 1-2 Cups Pasta, cooked, small-sized pasta shape of your choice
Instructions
- In a large pot, saute the onion and garlic in olive oil until softened. Add the celery and carrot and continue to saute until all are softened. You may need to add a little bit of water to the pan to prevent from sticking .
- Once the celery and carrots are softened, add the tomatoes, beans, broth, seasonings, and the nutritional yeast. Bring to a boil then immediately lower the temperature and simmer the soup with a lid on the pot for 30-60 minutes. Halfway through cooking add the tomato paste.
- While the soup is on a low simmer, cook pasta according to directions. Be sure to cook the pasta in a separate pot and cook only until al dente. Prior to draining add 1/2 cup of water from the cooked pasta to the soup. Add more paste if necessary. Set pasta aside.
- Prior to serving taste the soup and adjust seasonings as needed. Add pasta to bottom of soup bowl and top with soup. Garnish with vegan Parmesan cheese if desired. Serve with crusty bread(dairy free and gluten free preferably )
Notes
Note: Avoid cooking the pasta in the soup as the soup will become overly thick and gooey. Cook the pasta separately and then add it to the soup when serving.