Cuisine: Italian

This recipe for vegetarian pasta e fagioli is developed from a classic recipe that almost always starts with bacon in the bottom of the pot. And while bacon is indeed delicious, I am sorry to say that it is not an ingredient included in vegetarian and vegan cuisine. So with that said, I offer you this vegetarian (if you leave out the parmesan cheese, even vegans can eat this) version of a delicious and easy Italian favorite.

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Vegetarian Pasta e Fagioli

A vegetarian version of a classic Italian recipe for pasta and beans in tomato sauce.

Course

Dinner

Cuisine

Italian

Prep Time

15 min

Cook Time

45 min

Servings

people

Ingredients

• 2 tbsp olive oil
• 3 cloves garlic minced
• 1 whole yellow onion diced
• 3 Crimini mushrooms chopped
• 2 whole carrots peeled and chopped
• 2 ribs celery
• 1 bunch Tuscan kale chopped
• 28 ounces whole peeled tomatoes in juice pureed
• 1 quart vegetable stock
• 1 sprig rosemary fresh
• 1 tsp oregano
• 1 tsp basil fresh
• 15 ounces white beans cooked and drained
• 1 1/2 cups dry pasta small, like macaroni
• 1-2 cups water
• salt & pepper to taste
• shaved parmesan for service

Course Dinner Cuisine Italian Prep Time 15 min Cook Time 45 min Servings people Ingredients 2 tbsp olive oil 3 cloves garlic minced 1 whole yellow onion diced 3 Crimini mushrooms chopped 2 whole carrots peeled and chopped 2 ribs celery 1 bunch Tuscan kale chopped 28 ounces whole peeled tomatoes in juice pureed 1 quart vegetable stock 1 sprig rosemary fresh 1 tsp oregano 1 tsp basil fresh 15 ounces white beans cooked and drained 1 1/2 cups dry pasta small, like macaroni 1-2 cups water salt & pepper to taste shaved parmesan for service

Instructions

1. In a large pot, preferably with a heavy bottom, sauté on medium heat the olive oil the mushrooms, onion, and garlic for about 5-7 minutes or until the onions become soft and translucent.
2. Add the other vegetables and the herbs to the pot and sauté for another 5 minutes on medium heat.
3. Add the tomato puree and the vegetable stock and bring it to a simmer.
4. Add the beans and the pasta and simmer until the pasta is cooked through. I usually add a cup or two of water at this point to help the pasta cook.
5. When the pasta is al dente the soup is finished. Serve in bowls with crusty bread and shaved parmesan unless you are vegan, then skip the cheese, obviously:-)