Foodie Tuesday: Pasta e Fagioli

pastaefagiolifinal

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

Ingredients:

  • 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

Instructions:

  1. Heat oil over medium-high heat in a large soup pot and sauté carrots and celery until slightly tender, 4-5 minutes.
  2. Add the onion and garlic and spices and cook until just tender about 4-5 minutes.
  3. Add tomato paste and stir well. Reduce heat to low and cook for 3-4 minutes, stirring occasionally.
  4. Add the water, vegetable stock and beans to the pot; bring to a boil. Reduce heat to low and simmer for 40 minutes.
  5. Stir in cooked pasta and parsley just before serving. Garnish with Parmesan cheese.

This entry was posted in Food Porn, Food Republic, Health, Meatless Mondays, Most Popular, My Meatless Life, Uncategorized, Weight Loss, Wellness, Wellness Wednesday and tagged , , , , , , , , , , , , . Bookmark the permalink.

Leave a Reply

Your email address will not be published. Required fields are marked *