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(Vegan) Pasta e Fagioli Recipe


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     (Vegan) Pasta e Fagioli

Category   Salads - Soups - Sidedishes
Sub Category   Vegetarian
Servings   4-6
Preptime   1 hour

1 tbsp. olive oil
1 onion, diced
2-3 cloves garlic, finely chopped
1 stalk celery, diced
1 carrot, peeled and diced
1 tbsp. dried basil
2 tsp. dried oregano
1 tsp. dried thyme
3-5 dashed dried rosemary
1 dash red pepper flakes
1 1/2 cups chopped whole tomatoes with juices
3 cups vegetable stock or broth
1 can cannellini beans, drained and rinsed
2 cup tiny pasta (ditalini, etc.)
2 tbsp. chopped fresh parsley
fresh grated vegan parmesan cheese
salt and fresh ground pepper

In a large heavy pot, heat olive oil over medium high heat.
Stir in onion with a pinch of salt and pepper, and cook for 2 minutes.
Add dried herbs and red pepper flakes into th eoil and toss to coat to bring out some of the dried herbs' flavors.
Stir in garlic, and then celery, and carrots and cook for about 3 minutes. Stir in tomatoes and stock and bring to a boil. Reduce heat and simmer for 30 minutes. If necessary add an additional cup of stock or water and stir in beans and tiny pasta. Simmer 6-8 minutes or until pasta is tender. Stir in parsley and serve hot with grated parmesan and freshly ground pepper.
Serving Suggestions
4 servings

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