Ingredients with Measurements:
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 can (14.5 oz) diced tomatoes
- 4 cups vegetable broth
- 1 can (15 oz) cannellini beans, drained and rinsed
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes
- Salt and black pepper, to taste
- 8 oz small pasta shells
- 1/4 cup chopped fresh parsley
Special equipment needed:
- Large pot
- Wooden spoon
Step-by-step instructions:
1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
2. Add the carrots and celery and cook for another 5 minutes, stirring occasionally.
3. Add the diced tomatoes, vegetable broth, cannellini beans, oregano, basil, red pepper flakes, salt, and black pepper. Bring to a boil, then reduce heat and simmer for 20 minutes.
4. Meanwhile, cook the pasta according to package instructions until al dente. Drain and set aside.
5. Once the soup has simmered for 20 minutes, add the cooked pasta and parsley. Simmer for another 5 minutes.
6. Serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Simmer over medium heat.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 300
Fat: 3g
Carbohydrates: 56g
Protein: 13g
Fiber: 10g
Sugar: 8g
Substitutions for ingredients:
- You can use any small pasta shape you like instead of small pasta shells.
- You can use any type of canned beans instead of cannellini beans.
Variations:
- Add chopped kale or spinach to the soup for extra nutrition.
- Use vegetable or mushroom broth instead of vegetable broth for a richer flavor.
- Add a splash of balsamic vinegar or lemon juice for a tangy twist.
Tips and tricks:
- If you want a thicker soup, mash some of the beans with a fork before adding the pasta.
- If you want a thinner soup, add more vegetable broth or water.
- This soup tastes even better the next day, so feel free to make it ahead of time.
- Garnish with vegan parmesan cheese or nutritional yeast for extra flavor.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot over medium heat until heated through.
Presentation ideas:
Serve in bowls with a sprinkle of fresh parsley on top.
Garnishes:
- Vegan parmesan cheese or nutritional yeast
- Fresh parsley
Pairings:
- Garlic bread
- Salad
Suggested side dishes:
- Roasted vegetables
- Grilled portobello mushrooms
Troubleshooting advice:
- If the soup is too thick, add more vegetable broth or water.
- If the soup is too thin, mash some of the beans with a fork to thicken it up.
Food safety advice:
- Make sure to cook the pasta until al dente to avoid overcooking it.
- Store leftovers in the refrigerator for up to 3 days.
Food history:
Pasta fagioli is a traditional Italian soup made with pasta and beans. It is a popular dish in Italy and around the world.
Flavor profiles:
This soup is savory, hearty, and comforting.
Serving suggestions:
Serve hot with garlic bread and a salad for a complete meal.
Related Categories
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Region: Italian
Taste: Savory, Herby, Tangy, Hearty, Comforting