VEGETARIAN PASTA E FAGIOLI SOUP
Make and share this Vegetarian Pasta E Fagioli Soup recipe from Food.com.
Provided by Lizzymommy
Categories Soy/Tofu
Time 1h15m
Yield 16 serving(s)
Number Of Ingredients 19
Steps:
- Sauté onion, carrot, celery and garlic and cook until onion is clear (approx 10 minutes). Add veggie crumbles and soy sausage and cook another 3-5 minutes.
- Add everything else except pasta, and simmer on low for one hour.
- Add pasta to bowls, ladle soup on top. Sprinkle with parmesan before serving.
- Note: If you do the first step, you can then throw this soup into the crockpot on low for 6-8 hours or so. 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. If you'd rather not make such quantity, you can halve it and just use one can of either chickpeas OR great northern beans.
- Note the third: If you prefer a soupier soup, add a can or two of vegetable broth, or thin with water.
EASY VEGETARIAN PASTA FAGIOLI RECIPE
This vegetarian Pasta Fagioli recipe is a super simple, hearty, and rustic Italian bowl of comfort. It takes about 30 minutes and a few pantry staples you may already have on hand! Pasta, 2 types of beans, smoky fire-roasted tomatoes, and a few tender veggies make this a perfect belly-warming dinner to fill you up. Be sure to read the post for tips and more information.
Provided by Suzy Karadsheh
Categories Soup
Time 35m
Number Of Ingredients 16
Steps:
- In a large boiling pot of water, cook the pasta according to package instructions. Drain well, and set aside.
- In a large dutch oven or cast iron pot, heat 2 tbsp olive oil. Saute the onions, celery and carrots on medium-high heat for 4 minutes or so until the vegetables begin to break down. Add the chopped garlic, bay leaf, and dried oregano. Cook for another 2 minutes, stirring occasionally.
- Now, add the roasted diced tomatoes, vegetable broth, cannellini beans, and kidney beans. Season with salt and pepper to taste. Bring to a boil, then reduce the heat to simmer. Cover the pot with a lid but leave a small opening. Simmer for 10-15 minutes.
- Bring to a medium-high heat, stir in the pasta until warmed through. Stir in the fresh basil, and remove from heat.
- Transfer to serving bowls and top with crushed red pepper (optional) and grated Parmesan cheese. Add your favorite crusty Italian bread. Enjoy!
Nutrition Facts : Calories 619 calories, Sugar 11.4 g, Sodium 1134 mg, Fat 11.4 g, SaturatedFat 1.7 g, TransFat 0 g, Carbohydrate 105.1 g, Fiber 14.8 g, Protein 27.1 g, Cholesterol 3.4 mg
VEGETARIAN PASTA E FAGIOLI (PASTA AND BEANS)
This is one of my many variations of the old Italian standby. Please feel free to adjust the types and/or amount of the dried herbs to suit your taste
Provided by Kozmic Blues
Categories One Dish Meal
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- In a large heavy pot, heat olive oil over medium high heat.
- Stir in onion with a pinch of salt and pepper, and cook for 2 minutes.
- Add dried herbs and red pepper flakes into the oil and toss to coat to bring out some of the dried herbs' flavors.
- Stir in garlic, and then celery, and carrots and cook for about 3 minutes.
- Stir in tomatoes and stock and bring to a boil.
- Reduce heat and simmer for 30 minutes.
- If necessary add an additional cup of stock or water and stir in beans and tiny pasta.
- Simmer for 6-8 minutes or until pasta is tender.
- Stir in parsley and serve hot with grated parmesan and freshly ground black pepper.
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- In a large dutch oven or pot, saute onion, carrot and celery for 3-4 minutes until vegetables begin to break down. Add fresh thyme, red pepper and fresh oregano. Continue to saute for another 2 minutes.
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