Hey everyone, it is Jim, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, vegetarian pasta e fagioli soup. One of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.
Vegetarian Pasta E Fagioli Soup is one of the most popular of current trending meals on earth. It is appreciated by millions every day. It is simple, it’s quick, it tastes delicious. Vegetarian Pasta E Fagioli Soup is something that I have loved my entire life. They’re nice and they look wonderful.
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To get started with this particular recipe, we have to prepare a few ingredients. You can cook vegetarian pasta e fagioli soup using 16 ingredients and 10 steps. Here is how you can achieve that.
The ingredients needed to make Vegetarian Pasta E Fagioli Soup:
- Take 2 tbsp olive oil
- Prepare 1 medium yellow onion, chopped
- Prepare 1 cup carrots, chopped or julienned
- Prepare 4 stalks celery, chopped
- Prepare 1 dash salt
- Get 6 clove garlic, minced
- Make ready 4 quart vegetable stock
- Get 1 can (29 oz) petite diced tomatoes
- Prepare 2 can (15 oz.) dark red kidney beans, drained and rinsed
- Prepare 2 can (15 oz.) cannellini beans, drained and rinsed
- Prepare 1 dash oregano, dried
- Take 1 tsp rosemary, fresh
- Get 4 oz dried pasta
- Get 2 tbsp basil, fresh
- Make ready 2 tbsp Italian parsley, fresh
- Take parmesan cheese, fresh, shredded (optional)
Pasta e fagioli is a peasant dish from Italy that translates to pasta and beans. The traditional recipe often includes some pancetta or sausage as the base, but often it's written as a vegan or vegetarian dish. The beauty of this dish is that the pasta cooks in the soup, helping to thicken the soup while also making it extremely easy to prepare. Pasta e fagioli, or "pasta and beans," is the quintessential Italian soup.
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.
The beauty of this dish is that the pasta cooks in the soup, helping to thicken the soup while also making it extremely easy to prepare. Pasta e fagioli, or "pasta and beans," is the quintessential Italian soup. 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. Once the pasta is al dente, your pasta e fagioli soup is done.
So that’s going to wrap it up with this special food vegetarian pasta e fagioli soup recipe. Thanks so much for your time. I am confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
