Recipe: To Try At Home Vegetarian Pasta E Fagioli Soup

Recipe: To Try At Home Vegetarian Pasta E Fagioli Soup Delicious, fresh and tasty.

Vegetarian Pasta E Fagioli Soup. But you can bottle it, and that's exactly what we did. Introducing a Pasta & Fagioli Soup with nothing to hide. Every family has their favorite soup recipe that feels special and comforting.

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..

Vegetarian Pasta e Fagioli Vegetarian Pasta e Fagioli.

You can have Vegetarian Pasta E Fagioli Soup using 16 ingredients and 10 steps. Here is how you cook it.

Ingredients of Vegetarian Pasta E Fagioli Soup

1. You need 2 tbsp of olive oil.

2. It’s 1 of medium yellow onion, chopped.

3. You need 1 cup of carrots, chopped or julienned.

4. It’s 4 stalks of celery, chopped.

5. It’s 1 dash of salt.

6. Prepare 6 clove of garlic, minced.

7. It’s 4 quart of vegetable stock.

8. It’s 1 can (29 oz) of petite diced tomatoes.

9. You need 2 can (15 oz.) of dark red kidney beans, drained and rinsed.

10. You need 2 can (15 oz.) of cannellini beans, drained and rinsed.

11. Prepare 1 dash of oregano, dried.

12. It’s 1 tsp of rosemary, fresh.

13. Prepare 4 oz of dried pasta.

14. You need 2 tbsp of basil, fresh.

15. Prepare 2 tbsp of Italian parsley, fresh.

16. You need of parmesan cheese, fresh, shredded (optional).

This Crockpot vegetarian pasta e fagioli soup recipe is a hearty and flavorful meatless meal that is easy to throw together so you have a hot meal ready with minimal effort!.

If you're wondering what "pasta e fagioli" means. it's simple.

This soup is a classic Italian dish that's well loved by many.

Pasta e fagioli, or "pasta and beans," is the quintessential Italian soup.

Vegetarian Pasta E Fagioli Soup instructions

1. Add olive oil to a large soup pot over medium heat..

2. When oil is hot (surface looks shimmery), add onion, carrots, and celery. Season with salt..

3. When onion starts to turn translucent, add minced garlic..

4. When onion is completely translucent, add stock to pot and turn heat up to high..

5. Add tomatoes (juice and all), canned beans, oregano, and rosemary. Add salt to taste..

6. When soup comes to a boil, reduce heat so that soup simmers..

7. When vegetables are tender, add pasta, fresh basil, and fresh parsley..

8. While pasta is cooking, taste broth and adjust seasoning if desired. (I added a little garlic powder.).

9. When pasta is done, soup can be served, or it can be kept on low heat until time to serve..

10. 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..

Traditional pasta e fagioli calls for pancetta or bacon.

The key to this flavorful vegetarian soup is to first sauteé celery, carrots, onions, and garlic then simmer in a vegetable broth with Ditalini pasta.

Add pasta to bowls, ladle soup on top.

In the last half hour, cook the pasta, and you've got a wonderful soup waiting for you at the end of a long day!

Note the second: This recipe freezes beautifully.