Vegetarian Pasta Fagioli
An easy and hearty one-pot soup, vegetarian pasta fagioli is full of two kinds of beans, pasta, sweet tomatoes and fresh herbs.
Servings: 8 servings
Calories: 310kcal
Cost: $10
Equipment
Ingredients
- 3 tablespoons olive oil + more for garnish
- ½ yellow or white onion diced
- 2 carrots peeled and diced
- 1 celery rib diced
- 3 garlic cloves finely chopped or grated
- ¾ teaspoon dried oregano
- ½ teaspoon dried thyme
- ¾ teasooon Kosher salt
- ¼ teaspoon of red pepper flakes optional for heat
- 2 tablespoons tomato paste
- 15 ounce canned white beans rinsed and drained
- 15 ounce canned red kidney beans rinsed and drained
- 5 cups vegetable stock low sodium, preferred
- 28 ounce can of crushed tomatoes
- 1 bay leaf
- 1 Parmesan rind
- 8 ounces ditalini pasta or other small shaped, such as macaroni
- Grated parmesan for garnish
- Chopped parsley for garnish
Instructions
- In a large dutch oven or soup pot over medium heat, drizzle olive oil and saute the onion, carrot and celery for 4-5 minutes until the vegetables begin to soften.
- Add the chopped garlic, thyme, oregano, Kosher salt and red pepper and continue to saute for another minute.
- Add the tomato paste and stir the paste into the sautéed vegetable. Then add the beans, vegetable stock, crushed tomatoes, bay leaf and small Parmesan rind.
- Cover the pot with a lid, leaving a small opening and bring the soup to a boil and then down to a simmer and continue cooking for 45 minutes, stirring every so often.
- At the last 15 minute mark, add the pasta directly to the simmering soup and continue cooking until the pasta is just cooked through and the soup has thickened.
- Once done, give everything a good mix and taste for seasoning. Ladle the soup into bowls and garnish with a drizzle of olive oil, grated Parmesan cheese and chopped parsley.
Notes
Make Ahead: This soup is a breeze to make ahead of time If cooking ahead, cook the pasta separately and add cooked pasta just before serving. This will help so the pasta doesn't soak up too much broth.
Freezing: Just like making head, I suggest keeping the cooked pasta seperate from the soup and adding before serving. Other then the pasta, the rest of the soup freezes very well.
Making Pasta Fagioli in the Slow Cooker: Follow the same directions as the stove top instructions and instead of cooking in a dutch oven on the stove, set slow cooker on low for 4-6 hours or on high for 2-3 hours.
Cook the Pasta Separately: For a slightly thinner consistency, cook the pasta separately and add the cooked pasta when serving.
Nutrition
Calories: 310kcal | Carbohydrates: 53g | Protein: 13g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 0.1mg | Sodium: 941mg | Potassium: 843mg | Fiber: 9g | Sugar: 9g | Vitamin A: 3163IU | Vitamin C: 12mg | Calcium: 110mg | Iron: 4mg