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There are masses of nearby versions – a few tomato-based totally, others inventory-based totally; some skinny, others thick; a few vegetarian, others include pancetta or parmesan. The handiest thing you can be sure about is which you need pasta and beans.
Vegetarian pasta fagioli is the type of dish you can make yr-spherical. as with any soups, it’s heat, comforting and hearty within the iciness, however with the addition of seasonal veggies like zucchini and clean tomato you’ve were given your self a delicious, refreshing, vitamin-packed summer season soup that makes a first rate vegan foremost dish just served with a piece of crusty bread.
INGREDIENTS
- 1 tablespoon olive oil
- Half an onion, chopped
- 1 carrot, diced
- 1 celery stalk, chopped
- 2 cloves of garlic, minced
- 1 zucchini, sliced
- 1/2 teaspoon dried basil
- 780 gram can (28 oz) of whole tomatoes
- 570 gram jar (20 oz) of white beans
- 125 grams (4.5 oz) baby spinach
- 1 cup vegetable stock
- 2 tablespoons parsley, chopped
- 1/2 teaspoon salt
- Pepper, to taste
- 200 grams (7 oz) short pasta
INSTRUCTIONS
- Heat a large pot over medium-high heat and add the oil, onion, carrot and celery. Fry for a couple of minutes, stirring occasionally, until the onion is soft and transparent.
- Add the garlic and fry until soft, then add the zucchini and basil. Fry for another couple of minutes, stirring occasionally.
- Add the tomatoes and their juice and use your spoon to break them into smaller pieces.
- Add the beans and their liquid, spinach, vegetable stock, parsley, salt and pepper. Bring to a boil then reduce the heat to medium-low and simmer for about 15 minutes.
- Meanwhile in a separate pot, cook the the pasta until al dente. Drain and add the pasta to the soup. Serve immediately.
source https://natashaskitchen.blogspot.com/2018/11/vegetarian-pasta-fagioli.html
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