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
- 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
- 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:-)