Pasta Fagioli
Pasta Fagioli
Translates to pasta and beans, simple and delicious. It can be made brothy like a soup or thicker like a stew. There are as many versions as there are Italian Nonnas and I’m sure all of them are tasty! What’s nice is there are only two must haves: small pasta like ditalini or tubetti and a white bean like cannellini or great northern the rest is up to you. Also, keep the vegetables to a minimum or you’ll be heading into minestrone territory. Traditional Pasta Fagioli uses lard or pancetta but for this vegan version we’ll build flavor with good olive oil and vegan parmesan. That’s pretty much all you need to know to make the most comforting bowl of pasta and beans!
Serves 4-5
Ingredients
8 oz (227g) small Pasta (Ditalini, Tubetti or Macaroni)
30 oz (850g) White Beans (Cannellini, Navy or Northern)
2 ribs Celery, diced
2 smallish Carrots, diced
1 small (200g) Onion, diced
3 cloves Garlic minced
1/3 cup (40g) Grated Vegan Parmesan or 2” piece of hard vegan Parmesan
28 oz (794g) Whole Tomatoes, (hand crushed)
4 cups (946ml) Vegetable or Vegan Chicken Broth
3 Tbsp (60ml) Good Olive Oil
2 Bay Leaves
Salt & Pepper to taste
2 cups (473ml) Water as needed
Serve with:
chopped Parsley for garnish
Grated Vegan Parmesan
Toasted bread
Optional:
For a thicker stew like soup you can blend about 1/4 of the soup with beans before adding in the pasta. The soup will naturally thicken as the pasta takes on the broth.
Directions
1. Heat the olive oil In a large soup pot on medium heat. Add in the diced onions and sauté until translucent, about 5-7 minutes. If using red chili flakes, add them now as well.
2. Add in the diced celery, carrots and garlic and continue cooking until the garlic becomes fragrant, about 2-3 minutes. Season with salt & pepper and add in the rinsed beans and mix well.
3. Add in the bay leaves and chunk of hard vegan parmesan (or grated) and mix well. Add in the crushed tomatoes and broth. Mix well and cover the pot. Lower the heat to medium low. Cook for 25-35 minutes or until all vegetables are soft.
4. If you like a thicker style stew, remove the bay leaves and blend about 1/4 of the soup. Skip this part for a more brothy soup.
5. Bring the soup to a soft boil. Add in the pasta and cook uncovered making sure to stir to prevent sticking. Cook until al dente (this will take longer than the suggested time on the package because it’s cooking in the soup) Keep checking the pasta until you are happy with the texture. You can add more water (2 cups or more) if you find the soup getting extra thick, which it will as the pasta releases starch and takes on broth.
6. Check for seasoning, adjust with salt and pepper as needed. Serve hot with chopped parsley, grated parmesan and crusty toasted bread for dipping.
