Pasta e Fagioli –A classic Italian pasta and bean soup with plenty of flavor, healthy fiber and protein. This recipe is delicious! Definitely a simple, rustic, comfort food for any cold winter day. One of my favorite things to make in the winter is a huge pot of hearty soup. This was inspired from my mom’s classic Italian soup recipe that we made in my childhood, bringing back great family memories.
Serves: Makes 10 cups
- 1⁄4 cup olive oil
- 1 small onion, small dice
- 4 carrots, small dice
- 1 celery stalk, small dice
- 8 cloves garlic, minced
- 2 tablespoons Italian seasoning (mixture of oregano, parsley, basil, etc.)
- 1 small (6 oz.) can tomato paste
- 4 cups water
- 6 cups low sodium vegetable broth
- 1 (15 oz.) can cannellini beans, reduced sodium, drained and rinsed
- 1 (15 oz.) can chickpeas (garbanzo beans), reduced sodium, drained and rinsed
- Salt and pepper to taste*
- 2 pound ditalini, cooked according to package
- ¼ cup minced flat-leaf parsley
- Grated vegan Parmesan cheese for serving
- Heat oil over medium-high heat in a large soup pot and sauté carrots and celery until slightly tender, 4-5 minutes.
- Add the onion and garlic and spices and cook until just tender about 4-5 minutes.
- Add tomato paste and stir well. Reduce heat to low and cook for 3-4 minutes, stirring occasionally.
- Add the water, vegetable stock and beans to the pot; bring to a boil. Reduce heat to low and simmer for 40 minutes.
- Stir in cooked pasta and parsley just before serving. Garnish with Parmesan cheese.