Hello everybody, hope you are having an amazing day today. Today, we’re going to make a distinctive dish, vegetarian pasta e fagioli soup. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
If you like pasta e fagioli but would rather not have the meat in it, this recipe shows you how to make it. (If you use vegetable broth instead of chicken. This vegetarian Pasta Fagioli recipe is a super simple, hearty, and rustic Italian bowl of comfort. Pasta e fagioli means "pasta and beans" in Italian—this recipe is much more than that!
Vegetarian Pasta E Fagioli Soup is one of the most popular of current trending meals on earth. It is enjoyed by millions daily. It is simple, it’s quick, it tastes delicious. They are nice and they look fantastic. Vegetarian Pasta E Fagioli Soup is something that I have loved my entire life.
To begin with this particular recipe, we must prepare a few components. You can cook vegetarian pasta e fagioli soup using 16 ingredients and 10 steps. Here is how you can achieve it.
The ingredients needed to make Vegetarian Pasta E Fagioli Soup:
- Take 2 tbsp olive oil
- Prepare 1 medium yellow onion, chopped
- Take 1 cup carrots, chopped or julienned
- Make ready 4 stalks celery, chopped
- Get 1 dash salt
- Get 6 clove garlic, minced
- Get 4 quart vegetable stock
- Make ready 1 can (29 oz) petite diced tomatoes
- Take 2 can (15 oz.) dark red kidney beans, drained and rinsed
- Take 2 can (15 oz.) cannellini beans, drained and rinsed
- Take 1 dash oregano, dried
- Get 1 tsp rosemary, fresh
- Get 4 oz dried pasta
- Prepare 2 tbsp basil, fresh
- Get 2 tbsp Italian parsley, fresh
- Make ready parmesan cheese, fresh, shredded (optional)
Pasta e Fagioli means simply "pasta and beans" and there are many variations of this traditional. This easy pasta e fagioli soup tastes so good because the slow cooking perfectly melds all the flavors together. There really is a great depth of flavor in this soup, and we have no fancy ingredients here. How to make vegetarian pasta e fagioli in a slow cooker.
Steps to make Vegetarian Pasta E Fagioli Soup:
- Add olive oil to a large soup pot over medium heat.
- When oil is hot (surface looks shimmery), add onion, carrots, and celery. Season with salt.
- When onion starts to turn translucent, add minced garlic.
- When onion is completely translucent, add stock to pot and turn heat up to high.
- Add tomatoes (juice and all), canned beans, oregano, and rosemary. Add salt to taste.
- When soup comes to a boil, reduce heat so that soup simmers.
- When vegetables are tender, add pasta, fresh basil, and fresh parsley.
- While pasta is cooking, taste broth and adjust seasoning if desired. (I added a little garlic powder.)
- When pasta is done, soup can be served, or it can be kept on low heat until time to serve.
- To serve, sprinkle 1-2 tablespoons shredded parmesan on each bowl of soup (if desired). To make it vegan, cheese can be omitted, or a dairy-free cheese such as Daiya mozzarella-style shreds can be substituted for the parmesan.
Vegetarian pasta e fagioli, or Italian pasta with beans, is a great high-protein pasta recipe for vegetarians (or Italians!). Pasta fagioli is made from small pasta (use little shells, bow ties, or even macaroni elbows) and white beans cooked in an Italian-seasoned tomato sauce with plenty of garlic. This dish is Italian for 'pasta and beans' and is used to describe a thick soup of pasta and red beans. Try serving this with crusty warm bread if desired. Bring soup to a rapid boil and add the pasta.
So that’s going to wrap this up for this special food vegetarian pasta e fagioli soup recipe. Thank you very much for reading. I’m sure you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
