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.
Vegetarian Pasta e Fagioli
A vegetarian version of a classic Italian recipe for pasta and beans in tomato sauce.
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.
Add the other vegetables and the herbs to the pot and sauté for another 5 minutes on medium heat.
Add the tomato puree and the vegetable stock and bring it to a simmer.
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.
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:-)