Vegetarian Pasta e Fagioli Recipe
Prep Time:
10 minutes
Cook Time:
31 minutes
Servings:
8 Servings
Ingredients
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 2 carrots, diced
  • 2 stalks celery, diced
  • 1 teaspoon salt
  • ¼ teaspoon pepper
  • 1 (28-ounce) can fire roasted crushed tomatoes
  • 4 cups vegetable broth
  • 1 cup water
  • 2 bay leaves
  • 1 tablespoon Italian seasoning
  • 2 (15-ounce) cans great northern or cannellini beans, divided
  • 1 cup ditalini (or other small-type) pasta
  • 2 cups Tuscan kale, chopped
  • ¼ cup Italian parsley, chopped
  • ½ lemon, juiced
  • Chopped basil for topping
Directions
  1. Add the oil to a large soup pot and add the onion, garlic, carrots, celery, salt, and pepper. Sauté on medium heat for 6–8 minutes.
  2. Add the tomatoes, broth, water, bay leaves, and Italian seasoning. Cook for 10 minutes.
  3. Add 2 cups of the cooking soup (avoid the bay leaves) and 1 cup of the beans to a blender and blend until smooth. Return it to the pot.
  4. Add the remaining beans and pasta. Bring to a boil then cook on low for about 15 minutes or until the pasta is done, then add the chopped kale and parsley. Stir for a couple of minutes to wilt the greens.
  5. Remove the bay leaves and add the lemon. Top with basil, and parmesan cheese (if desired) and serve.