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The ingredients needed to cook Vegetarian Pasta E Fagioli Soup:
- Prepare 2 tbsp olive oil
- You need 1 medium yellow onion, chopped
- Use 1 cup carrots, chopped or julienned
- Get 4 stalks celery, chopped
- Get 1 dash salt
- You need 6 clove garlic, minced
- Prepare 4 quart vegetable stock
- Use 1 can (29 oz) petite diced tomatoes
- You need 2 can (15 oz.) dark red kidney beans, drained and rinsed
- Use 2 can (15 oz.) cannellini beans, drained and rinsed
- Use 1 dash oregano, dried
- Provide 1 tsp rosemary, fresh
- Provide 4 oz dried pasta
- Take 2 tbsp basil, fresh
- Get 2 tbsp Italian parsley, fresh
- Get parmesan cheese, fresh, shredded (optional)
Instructions to make Vegetarian Pasta E Fagioli Soup:
- Add olive oil to a large soup pot over medium heat.
- When oil is hot (surface looks shimmery), add onion, carrots, and celery. Season with salt.
- When onion starts to turn translucent, add minced garlic.
- When onion is completely translucent, add stock to pot and turn heat up to high.
- Add tomatoes (juice and all), canned beans, oregano, and rosemary. Add salt to taste.
- When soup comes to a boil, reduce heat so that soup simmers.
- When vegetables are tender, add pasta, fresh basil, and fresh parsley.
- While pasta is cooking, taste broth and adjust seasoning if desired. (I added a little garlic powder.)
- When pasta is done, soup can be served, or it can be kept on low heat until time to serve.
- To serve, sprinkle 1-2 tablespoons shredded parmesan on each bowl of soup (if desired). To make it vegan, cheese can be omitted, or a dairy-free cheese such as Daiya mozzarella-style shreds can be substituted for the parmesan.
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