Vegetarian Pasta Fagioli
Vegetarian pasta fagioli is a simple, rustic Italian bean and pasta soup that’s extremely easy to make and can be on the table in just about 30 minutes. What’s fabulous about pasta e fagioli is that it’s like two recipes in one – add a bit more stock for a soup and a bit less for a pasta dish!
Just like with caponata, the eggplant antipasto recipe I recently posted on the blog, you’d be hard pressed to find just one master recipe for pasta e fagioli.
There are lots of regional variations – some tomato-based, others stock-based; some thin, others thick; some vegetarian, others include pancetta or parmesan. The only thing you can be sure about is that you need pasta and beans.
Vegetarian pasta fagioli is the kind of dish you can make year-round. As with all soups, it’s warm, comforting and hearty in the winter, but with the addition of seasonal veggies like zucchini and fresh tomato you’ve got yourself a delicious, refreshing, vitamin-packed summer soup that makes a great vegan main dish just served with a bit of crusty bread.
While the idea of a hot soup in the summer might not sound appealing, if you’ve got a vegetable garden, soup is an easy no-fuss way to use what’s ripe at the moment.
VEGETARIAN PASTA FAGIOLI
Ingredients
1 tablespoon olive oil
Half an onion, chopped
1 carrot, diced
1 celery stalk, chopped
2 cloves of garlic, minced
1 zucchini, sliced
1/2 teaspoon dried basil
780 gram can (28 oz) of whole tomatoes
570 gram jar (20 oz) of white beans
125 grams (4.5 oz) baby spinach
1 cup vegetable stock
2 tablespoons parsley, chopped
1/2 teaspoon salt
Pepper, to taste
200 grams (7 oz) short pasta
Instructions
Just like with caponata, the eggplant antipasto recipe I recently posted on the blog, you’d be hard pressed to find just one master recipe for pasta e fagioli.
There are lots of regional variations – some tomato-based, others stock-based; some thin, others thick; some vegetarian, others include pancetta or parmesan. The only thing you can be sure about is that you need pasta and beans.
Vegetarian pasta fagioli is the kind of dish you can make year-round. As with all soups, it’s warm, comforting and hearty in the winter, but with the addition of seasonal veggies like zucchini and fresh tomato you’ve got yourself a delicious, refreshing, vitamin-packed summer soup that makes a great vegan main dish just served with a bit of crusty bread.
While the idea of a hot soup in the summer might not sound appealing, if you’ve got a vegetable garden, soup is an easy no-fuss way to use what’s ripe at the moment.
VEGETARIAN PASTA FAGIOLI
Ingredients
1 tablespoon olive oil
Half an onion, chopped
1 carrot, diced
1 celery stalk, chopped
2 cloves of garlic, minced
1 zucchini, sliced
1/2 teaspoon dried basil
780 gram can (28 oz) of whole tomatoes
570 gram jar (20 oz) of white beans
125 grams (4.5 oz) baby spinach
1 cup vegetable stock
2 tablespoons parsley, chopped
1/2 teaspoon salt
Pepper, to taste
200 grams (7 oz) short pasta
Instructions
- Heat a large pot over medium-high heat and add the oil, onion, carrot and celery. Fry for a couple of minutes, stirring occasionally, until the onion is soft and transparent.
- Add the garlic and fry until soft, then add the zucchini and basil. Fry for another couple of minutes, stirring occasionally.
- Add the tomatoes and their juice and use your spoon to break them into smaller pieces.
Read Here for Full Recipes>>www.cilantroandcitronella.com/vegetarian-pasta-fagioli/
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