Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, vegetarian pasta e fagioli soup. One of my favorites. This time, I am going to make it a bit unique. This will be really delicious.
Vegetarian Pasta E Fagioli Soup is one of the most favored of current trending foods in the world. It is enjoyed by millions every day. It’s simple, it’s fast, it tastes delicious. Vegetarian Pasta E Fagioli Soup is something which I’ve loved my whole life. They are fine and they look wonderful.
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!
To begin with this recipe, we have to prepare a few ingredients. You can have vegetarian pasta e fagioli soup using 16 ingredients and 10 steps. Here is how you cook it.
The ingredients needed to make Vegetarian Pasta E Fagioli Soup:
- Take 2 tbsp olive oil
- Take 1 medium yellow onion, chopped
- Get 1 cup carrots, chopped or julienned
- Get 4 stalks celery, chopped
- Prepare 1 dash salt
- Take 6 clove garlic, minced
- Prepare 4 quart vegetable stock
- Get 1 can (29 oz) petite diced tomatoes
- Take 2 can (15 oz.) dark red kidney beans, drained and rinsed
- Prepare 2 can (15 oz.) cannellini beans, drained and rinsed
- Take 1 dash oregano, dried
- Take 1 tsp rosemary, fresh
- Make ready 4 oz dried pasta
- Get 2 tbsp basil, fresh
- Get 2 tbsp Italian parsley, fresh
- Get 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.
Instructions 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 it up for this special food vegetarian pasta e fagioli soup recipe. Thank you very much for your time. I’m confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
