Pasta E Fagiolo (Italian Pasta and Bean Soup)
An Italian classic, this hearty soup is a meal in itself. Serve with a crusty bread and a light salad. “I live on good soup, not fine words.” —Molière
Serves: 6 to 8
- 2 tablespoons extra virgin olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 3 large celery stalks, diced
- 1 medium red bell pepper, finely diced
- 1 28-ounce can diced tomatoes with liquid
- 6 cups water
- 1/4 cup dry red wine
- 2 bay leaves
- 1/2 teaspoon each: dried oregano and dried basil
- 1/4 teaspoon dried rosemary
- 1 1/2 cups ditalini (small tubular pasta)
- 4 cups cooked cannellini (large white beans,
about 1 2/3 cups raw), or 2 16-ounce cans,
drained and rinsed
- Salt and freshly ground black pepper
- 1/4 to 1/2 cup chopped fresh parsley
Heat the oil in a large soup pot. Add the onion and sauté over medium heat until translucent. Add the garlic and celery and continue to sauté until the onion is translucent. Add the bell pepper, tomatoes, water, wine, bay leaves and dried herbs. Bring to a simmer, then cover and simmer gently for 30 minutes.
Cook the pasta in a separate saucepan until al dente, then drain. Add it to the soup along with the beans. Simmer very gently for 5 to 10 minutes more. Adjust the consistency with a little more water if the broth seems too crowded.
Season to taste with salt and pepper, stir in the parsley, and serve.
- Try some of VegKitchen’s other Soulful Soups.
- Here are more of VegKitchen’s Vegan Dinner Recipes and
more Main Dishes Featuring Grains and/or Beans.