Ordinary Vegan Pasta e Fagioli
 
Prep time
Cook time
Total time
 
Feel free to add a leafy green like kale or spinach, or a broccoli rabbi. As far as the pasta goes, I like a short tube pasta for this dish like ditalini or a "little ear" orecchiette
Author:
Recipe type: Soup
Serves: 6
Ingredients
  • 1 tablespoon extra-virgin olive oil
  • 2 garlic cloves, minced
  • 1 large carrot, peeled and chopped
  • 1 small onion, chopped (1 cup)
  • 1 celery stalk, chopped
  • 2 tsp dried basil
  • 2 tsp dried Italian seasoning
  • ¼ tsp crushed red chili flakes
  • 1 tsp salt (more or less to taste)
  • ½ tsp ground black pepper
  • 6 cups low-sodium vegetable stock
  • 1 cup of crushed tomatoes
  • 3 cups of orecchiette or your favorite pasta (approximately 8 ounces)
  • 2 15-ounce cartons of cannellini beans or kidney beans, drained and rinsed
  • ¼ cup fresh chopped parsley
Instructions
  1. Heat the olive oil in a large pot over medium-high heat, Sauté the onion, carrot and celery until soft and translucent about 3 to 5 minutes.
  2. Add the garlic, salt, pepper, chili flakes, dried basil and Italian seasoning and saute for another minute or two.
  3. Add the vegetable stock and tomatoes and bring to a boil. Add the pasta and simmer.
  4. When the pasta is almost al dente, add the beans and cook another 2-3 minutes.
  5. Turn off the heat and stir in the parsley. Adjust seasonings.
  6. Serve
Recipe by Ordinary Vegan at https://ordinaryvegan.net/pastaefagioli/