Pasta e Fagioli

Name: Pasta e Fagioli
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 2 tablespoons extra virgin olive oil; 1 medium onion (finely chopped); 1 large carrot (finely chopped); 1 stalk celery (finely chopped); 2 cloves garlic (grated); 3 leaves sage (chopped); 1 sprig rosemary; 2 bay leaves; 3 tablespoons tomato paste; 2 cans (15 ounces each) beans (kidney, pinto, or borlotti beans (or 3 cups cooked beans)); 5 cups vegetable broth (or more for a thinner soup); 1 can (15 ounces) crushed tomatoes; 1½ cup ditalini pasta (or another short pasta); 1 teaspoon salt (or more to taste); 2 twists black pepper (+ ¼ teaspoon red pepper flakes)

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theplantbasedschool.com

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Prep Time: 10 minutes

Cook Time: 30 minutes

Total: 40 minutes

Servings: 5

italian pasta

Instructions

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Step 1

Heat 2 tablespoons extra virgin olive oil in a large skillet or Dutch oven. Add 1 medium onion, 1 large carrot, 1 stalk celery (all chopped), and fry them for 3 minutes.Add 2 cloves garlic (grated), 3 leaves sage (chopped), 1 sprig rosemary, 2 bay leaves, 3 tablespoons tomato paste, and fry while stirring for 2 more minutes.

Step 2

Add 2 cans (15 ounces each) beans (drained and rinsed), 5 cups vegetable broth, 1 can (15 ounces) crushed tomatoes, and season with 1 teaspoon salt and 2 twists black pepper.

Step 3

Simmer on medium heat for about 15 minutes; optionally, you can blend some beans with an immersion blender for extra creaminess.Now, stir in 1½ cup ditalini pasta and simmer for another 10 to 12 minutes or until the pasta is al dente.Add more broth if you like a thinner, soupy pasta e fagioli. Consistency is a matter of preference; you can have it as thin or as thick as you like.

Step 4

Serve pasta e fagioli soup as a main dish in a bowl with a drizzle of extra virgin olive oil. A sprinkle of grated parmesan cheese on top is optional.

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