Pasta e Fagioli - Pasta & Bean Soup
 
 
Serves 6.
Author:
Ingredients
  • 2 tablespoons extra-virgin olive oil
  • 4 cloves garlic, minced
  • 3 ribs celery, diced
  • 1 yellow onion, diced
  • 5 cups low sodium vegetable broth
  • 1 28-oz. can no salt added crushed tomatoes
  • 1 teaspoon dried basil
  • 1 bay leaf
  • 1½ teaspoons sea salt
  • ½ teaspoon black pepper
  • 2 15-oz. cans cannellini beans, drained and rinsed
  • 1 cup dried elbow macaroni or ditalini pasta
  • fresh basil and cashew parmesan for serving (optional)
Instructions
  1. Heat the olive oil in a large pot over medium heat. Add the garlic, celery, onion, basil, salt, and pepper. Cook until veggies are soft and just beginning to brown, about 5 minutes.
  2. Add the broth, tomatoes, and bay leaf. Bring to a boil. Reduce to a simmer and cook covered for 15 minutes. Remove lid, add the cannellini beans and pasta, and simmer until the pasta is tender, 10 to 12 minutes. Remove the bay leaf, season to taste with freshly cracked sea salt and black pepper.
  3. Serve garnished with cashew parmesan and basil.
Recipe by The Mostly Vegan at https://www.themostlyvegan.com/pasta-e-fagioli-bean-pasta-soup/