Description
Enjoy a hearty and flavorful pasta e fagioli without meat! Discover our vegetarian recipe that’s sure to become your new favorite comfort food.
Ingredients
14 oz canned beans
14 oz ditalini pasta
a clove of garlic (peeled)
4 sage leaves
a carrot, a celery stick, and half an onion (finely diced)
4 peeled Roma tomatoes or 2 tbsp tomato paste.
2 cups vegetable broth
A drizzle of olive oil
Parmesan cheese to taste (optional)*
salt to taste
Instructions
- In a large pot, heat some extra virgin olive oil. Rub the peeled garlic against the pot’s surface and sauté for about 30 seconds.
- Add diced carrot, onion, and celery. Sauté for a minute, then add a ladle of vegetable broth and stew until evaporated, about 10 minutes.
- Add cut peeled tomatoes to the pot, soften for 5 minutes, and mash with a wooden spoon.
- Add beans and another ladle of broth. Cook for 10 more minutes.
- Add ditalini and the remaining broth to the pot. Ensure broth just covers the pasta. Cook, stirring occasionally. Add water if needed to keep pasta submerged.
- Once pasta is al dente, remove from heat. Add Parmesan cheese, cover, and let rest for five minutes.
- Stir well and serve with additional Parmesan cheese if desired.
Notes
*You can replace this with nutritional yeast to make this recipe completely vegan
Disclaimer: The nutritional information provided for this recipe is only an estimate generated with VeryWellFit’s online calculator. The accuracy of the facts listed is not and cannot be guaranteed. If you need this information for medical reasons please check with your doctor.
- Prep Time: 5 Minutes
- Cook Time: 50 Minutes
- Category: Pasta
- Cuisine: Italian
Nutrition
- Serving Size: 1
- Calories: 487
- Sugar: 8g
- Sodium: 677mg
- Fat: 8.1g
- Saturated Fat: 2.9g
- Carbohydrates: 88.2g
- Fiber: 12.8g
- Protein: 21.9g
- Cholesterol: 12mg
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