Vegan Pasta Fagioli
Vegetarian: undefined
Vegan: undefined
2-1-2-1 Meals: undefined
MAKES: serving
Ingredients
4 Tbsp olive oil
2 cups onion, finely chopped
2 cups carrots, finely chopped
1 cup celery, finely chopped
1 tsp salt, divided
Black pepper, to taste
5 cloves garlic, minced
15 oz. can diced tomatoes
4 cups vegetable broth
3 cups water
1-1/2 tsp dried oregano
Red pepper flakes, to taste
2 cups cannellini beans, drained and rinsed
1 cup whole wheat ditalini or rotini pasta, cooked
2 cups Tuscan kale, ribs removed and chopped
1/4 cup fresh parsley, finely chopped
Fresh lemon juice from 1/2 a lemon
Directions
In a large soup pot over medium heat, warm 3 Tbsp olive oil until shimmering. Add the onions, carrots, celery, salt, and as much black pepper as you like. Cook until vegetables soften, stirring occasionally.
Add the garlic to the vegetables. Stir constantly until fragrant. Pour in the tomatoes, stir occasionally, and cook until they are bubbling.
Add the vegetable broth, water, oregano, and red pepper flakes. Stir to combine.
Using a heat safe measuring cup, transfer 1 ½ cups of the soup into a blender along with ¼ cup of the drained beans. Blend until smooth and then pour back into the soup. This will help thicken the soup.
Add the remaining beans, cooked pasta, kale, and parsley. Continue to simmer for about 10 minutes or until the greens are tender. Keep stirring to prevent the pasta from sticking to the bottom of the pot.
Remove pot from heat. Squeeze in the lemon juice and add the remaining Tbsp of olive oil. Add more salt and pepper to desired taste.
Divide into 4 equal servings and serve while hot.
Refrigerate remaining servings for up to a week or freeze for later use.