Vegetarian Pasta E Fagioli Soup
Vegetarian Pasta E Fagioli Soup

Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, vegetarian pasta e fagioli soup. One of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Vegetarian Pasta E Fagioli Soup is one of the most popular of recent trending meals on earth. It’s appreciated by millions every day. It is easy, it’s quick, it tastes yummy. They’re fine and they look fantastic. Vegetarian Pasta E Fagioli Soup is something that I have loved my whole life.

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To get started with this recipe, we must prepare a few components. You can have vegetarian pasta e fagioli soup using 16 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to make Vegetarian Pasta E Fagioli Soup:
  1. Take 2 tbsp olive oil
  2. Prepare 1 medium yellow onion, chopped
  3. Take 1 cup carrots, chopped or julienned
  4. Get 4 stalks celery, chopped
  5. Prepare 1 dash salt
  6. Prepare 6 clove garlic, minced
  7. Take 4 quart vegetable stock
  8. Make ready 1 can (29 oz) petite diced tomatoes
  9. Get 2 can (15 oz.) dark red kidney beans, drained and rinsed
  10. Prepare 2 can (15 oz.) cannellini beans, drained and rinsed
  11. Take 1 dash oregano, dried
  12. Take 1 tsp rosemary, fresh
  13. Prepare 4 oz dried pasta
  14. Make ready 2 tbsp basil, fresh
  15. Get 2 tbsp Italian parsley, fresh
  16. Take parmesan cheese, fresh, shredded (optional)

Pasta fagioli soup is an Italian classic! Enjoy this vegetarian version that is thick and stew-like and each bite is full of hearty pasta and beans. One of my favorite Italian soups is the classic pasta e fagioli - which in english means pasta and beans. Pasta e fagioli, or "pasta and beans," is the quintessential Italian soup.

Instructions to make Vegetarian Pasta E Fagioli Soup:
  1. Add olive oil to a large soup pot over medium heat.
  2. When oil is hot (surface looks shimmery), add onion, carrots, and celery. Season with salt.
  3. When onion starts to turn translucent, add minced garlic.
  4. When onion is completely translucent, add stock to pot and turn heat up to high.
  5. Add tomatoes (juice and all), canned beans, oregano, and rosemary. Add salt to taste.
  6. When soup comes to a boil, reduce heat so that soup simmers.
  7. When vegetables are tender, add pasta, fresh basil, and fresh parsley.
  8. While pasta is cooking, taste broth and adjust seasoning if desired. (I added a little garlic powder.)
  9. When pasta is done, soup can be served, or it can be kept on low heat until time to serve.
  10. 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.

One of my favorite Italian soups is the classic pasta e fagioli - which in english means pasta and beans. 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. Add around a cup of soup to a blender; purée, and set aside.

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