Pasta e Fagioli

Pasta e Fagioli

Makes 6-8 servings

3 TBSP extra-virgin olive oil

1 medium onion chopped

3-4 small carrots, chopped

3-4 stalks celery with leaves, chopped

4 cloves garlic, finely chopped

2 (28 oz) cans whole tomatoes, preferable plum, liquids reserved

4 cups vegetable broth (Rapunzel brand vegetable bouillon [found at Whole Foods] works well to make vegetable broth- 2 cubes, no salt needed)

4 cups cooked cannellini beans (we usually use 2 15.5 oz cans of cooked cannellini beans + 1 15.5 oz can kidney beans)

1/4 tsp dried thyme leaves

1/4 tsp crushed red pepper flakes, or to taste

1 bay leaf

salt and pepper, to taste

1 cup uncooked gluten-free elbow macaroni or other similar small pasta (Tinkyada brand brown rice noodles work well. Walmart around here has them, Whole Foods would also probably have them. Those noodles are definitely safe in the allergy department)

1/4 cup chopped fresh basil (optional)

1/4 cup chopped fresh flat-leaf parsley (1/2 cup if not using basil)

In a medium stockpot, heat the oil over medium heat. Add the onion, carrots, celery, and garlic; cook, stirring often, until softened, about 5 minutes. Add the tomatoes and their liquid, broth, beans, thyme, red pepper flakes, bay leaf, salt and pepper; bring to a boil over high heat. Reduce the heat and simmer, uncovered, for 15 minutes, stirring occasionally and breaking up the tomatoes with a wooden spoon. 

Add the pasta and bring to a boil over high heat. Reduce the heat to medium and simmer briskly for about 10 minutes, stirring occasionally from the bottom to prevent sticking, or until the pasta is cooked al dente. Reduce the heat to low and add the basil (if using) and parsley, stirring until just wilted. Serve hot.

ADVANCE PREPARATION

The finished soup can be held, covered, over very low heat for one hour before serving; decrease the pasta's cooking time by a few minutes. The soup can be stored, covered, in the refrigerator for two days, but the pasta will become a bit soggy. You will probably need to add more broth or water. Reheat over low heat. If you like, cook the pasta separately and add it shortly before serving.

Recipe from The Mediterranean Vegan Kitchen by Donna Klein.  I have made small changes to make allergy friendly for myself and added more vegetables.  One of my favorite recipes.

Had some wonderful friends come for lunch today we had this soup and fruit salad with orange cream cupcakes for dessert.  Great afternoon.