Hey everyone, it is me again, Dan, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, vegetarian pasta e fagioli soup. One of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.
Vegetarian Pasta E Fagioli Soup is one of the most popular of recent trending foods in the world. It is enjoyed by millions daily. It’s easy, it’s quick, it tastes delicious. Vegetarian Pasta E Fagioli Soup is something that I’ve loved my whole life. They’re nice and they look wonderful.
Pasta Fagioli, or Pasta e Fagioli, is a simple, humble man's "pasta and beans" soup from Italy that many families consider their bowl of comfort. Because Pasta Fagioli is a popular soup meant to use up whatever ingredients you have on hand–beans and pasta being key ingredients–there are more variations of it than one can count. Drain pasta, but reserve water for later use. Pasta e fagioli, or "pasta and beans," is the quintessential Italian soup.
To begin with this recipe, we must first prepare a few components. You can cook vegetarian pasta e fagioli soup using 16 ingredients and 10 steps. Here is how you cook that.
The ingredients needed to make Vegetarian Pasta E Fagioli Soup:
- Take 2 tbsp olive oil
- Get 1 medium yellow onion, chopped
- Prepare 1 cup carrots, chopped or julienned
- Get 4 stalks celery, chopped
- Prepare 1 dash salt
- Make ready 6 clove garlic, minced
- Get 4 quart vegetable stock
- Get 1 can (29 oz) petite diced tomatoes
- Prepare 2 can (15 oz.) dark red kidney beans, drained and rinsed
- Make ready 2 can (15 oz.) cannellini beans, drained and rinsed
- Make ready 1 dash oregano, dried
- Make ready 1 tsp rosemary, fresh
- Take 4 oz dried pasta
- Take 2 tbsp basil, fresh
- Get 2 tbsp Italian parsley, fresh
- Take parmesan cheese, fresh, shredded (optional)
Pasta e Fagioli, simply translated, is pasta and bean soup. It's an old timey (we're getting real historically accurate here, folks) Italian peasant dish made up of simple and inexpensive ingredients, with pasta and beans (naturally) being the main attraction. Pasta fagioli is one of my favorite soups to make. It's simple, rustic, hearty and always easy to throw together in one pot or even your slow cooker!
Instructions to make Vegetarian Pasta E Fagioli Soup:
- Add olive oil to a large soup pot over medium heat.
- When oil is hot (surface looks shimmery), add onion, carrots, and celery. Season with salt.
- When onion starts to turn translucent, add minced garlic.
- When onion is completely translucent, add stock to pot and turn heat up to high.
- Add tomatoes (juice and all), canned beans, oregano, and rosemary. Add salt to taste.
- When soup comes to a boil, reduce heat so that soup simmers.
- When vegetables are tender, add pasta, fresh basil, and fresh parsley.
- While pasta is cooking, taste broth and adjust seasoning if desired. (I added a little garlic powder.)
- When pasta is done, soup can be served, or it can be kept on low heat until time to serve.
- 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.
Pasta fagioli is one of my favorite soups to make. It's simple, rustic, hearty and always easy to throw together in one pot or even your slow cooker! Like most soups, it starts with the basic trinity or carrots, onions and celery and after that sautes, this is way your mind can go wild! What kind of pasta do I want? Add around a cup of soup to a blender; purée, and set aside.
So that’s going to wrap this up for this special food vegetarian pasta e fagioli soup recipe. Thanks so much for your time. I’m sure that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
