Vegetarian Pasta E Fagioli Food

VEGETARIAN PASTA E FAGIOLI (PASTA AND BEANS)

Vegetarian Pasta e Fagioli (Pasta and Beans) image

This is one of my many variations of the old Italian standby. Please feel free to adjust the types and/or amount of the dried herbs to suit your taste

Provided by Kozmic Blues

Categories One Dish Meal

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 17

Ingredients

1 tablespoon olive oil
1 onion, diced
2 -3 cloves garlic, finely chopped (I like lots of garlic, so please suit it to your taste)
1 stalk celery, diced
1 carrot, peeled and diced
1 tablespoon dried basil
2 teaspoons dried oregano
1 teaspoon dried thyme
3 -5 dashes dried rosemary
1 dash red pepper flakes (I like more-1 tsp.)
1 1/2 cups chopped whole tomatoes, with juices (I've use canned or fresh depending on time of year)
3 cups vegetable stock or 3 cups vegetable broth
1 can cannellini beans, drained and rinsed
1 cup tiny pasta (I like ditalini, but any pastene works fine)
2 tablespoons chopped fresh parsley (or dried) (optional)
freshly grated parmesan cheese
salt & fresh ground pepper

Steps:

In a large heavy pot, heat olive oil over medium high heat.
Stir in onion with a pinch of salt and pepper, and cook for 2 minutes.
Add dried herbs and red pepper flakes into the oil and toss to coat to bring out some of the dried herbs' flavors.
Stir in garlic, and then celery, and carrots and cook for about 3 minutes.
Stir in tomatoes and stock and bring to a boil.
Reduce heat and simmer for 30 minutes.
If necessary add an additional cup of stock or water and stir in beans and tiny pasta.
Simmer for 6-8 minutes or until pasta is tender.
Stir in parsley and serve hot with grated parmesan and freshly ground black pepper.

VEGETARIAN PASTA FAGIOLI

Vegetarian Pasta Fagioli image

Make and share this Vegetarian Pasta Fagioli recipe from Food.com.

Provided by Anonymous

Categories < 4 Hours

Time 1h20m

Yield 10 cups, 10 serving(s)

Number Of Ingredients 15

Ingredients

1 onion, chopped
1 carrot, peeled and chopped
1 celery rib, chopped
1/2 teaspoon dried oregano
3 sprigs fresh thyme, leaves removed and chopeed
1 bay leaf
1 tablespoon tomato paste
2 (10 ounce) cans white kidney beans, rinsed and drained
1 (10 ounce) can red kidney beans, rinsed and drained
5 cups vegetable stock
1 (28 ounce) can crushed tomatoes
2 cups water
1 small parmesan rind (optional)
1 pinch red pepper flakes
1 1/2 cups small cut pasta, uncooked (elbows or shells)

Steps:

Saute onion, carrot and celery for 3 or 4 minutes until vegetables begin to break down. Add fresh thyme, red pepper and fresh oregano and saute for 2 minutes.
Add 1 T tomato paste and stir inches Add bay leaf, beans, vegetable stock 2 cups water and crushed tomatoes and small Paresan rind.
Cover pot with small space open and bring to a boil. Allow to reduce and simmer for about an hour.
About ten minutes before serving, bring the soup to medium high heat and add pasta. Allow soup to cook until pasta is cooked. Serve with fresh chopped parsley or basil.

Nutrition Facts : Calories 169.9, Fat 1, SaturatedFat 0.2, Sodium 296, Carbohydrate 33, Fiber 7.6, Sugar 2.5, Protein 8.8

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