Vegetarian Pasta Fagioli #dinner #yummy

Vegetarian Pasta Fagioli #dinner #yummy

Veggie lover pasta fagioli is a straightforward, provincial Italian bean and pasta soup that is very simple to make and can be on the table in pretty much 30 minutes. What's breathtaking about pasta e fagioli is that it resembles two formulas in one – include more stock for a soup and somewhat less for a pasta dish!

Much the same as with caponata, the eggplant appetizer formula I as of late posted on the blog, you'd be unable to discover only one ace formula for pasta e fagioli.

There are loads of territorial varieties – some tomato-based, others stock-based; some slim, others thick; some veggie lover, others incorporate pancetta or parmesan. The main thing you can make certain about is that you need pasta and beans.

Vegan pasta fagioli is the sort of dish you can make all year. Similarly as with all soups, it's warm, encouraging and healthy in the winter, however with the expansion of occasional veggies like zucchini and crisp tomato you have yourself a tasty, reviving, nutrient stuffed summer soup that makes an incredible vegetarian principle dish just presented with a touch of hard bread.

Vegetarian Pasta Fagioli #dinner #yummy

Also try our recipe : CHICKEN CORDON BLEU QUESADILLAS #dinner #chicken

Ingredients :
  • 1 tablespoon olive oil
  • Half an onion, chopped
  • 1 carrot, diced
  • 1 celery stalk, chopped
  • 2 cloves of garlic, minced
  • 1 zucchini, sliced
  • 1/2 teaspoon dried basil
  • 780 gram can (28 oz) of whole tomatoes
  • 570 gram jar (20 oz) of white beans
  • 125 grams (4.5 oz) baby spinach
  • 1 cup vegetable stock
  • 2 tablespoons parsley, chopped
  • 1/2 teaspoon salt
  • Pepper, to taste
  • 200 grams (7 oz) short pasta

Instructions :
  1. Heat a large pot over medium-high heat and add the oil, onion, carrot and celery. Fry for a couple of minutes, stirring occasionally, until the onion is soft and transparent.
  2. Add the garlic and fry until soft, then add the zucchini and basil. Fry for another couple of minutes, stirring occasionally.
  3. Add the tomatoes and their juice and use your spoon to break them into smaller pieces.
  4. Add the beans and their liquid, spinach, vegetable stock, parsley, salt and pepper. Bring to a boil then reduce the heat to medium-low and simmer for about 15 minutes.
  5. Meanwhile in a separate pot, cook the the pasta until al dente. Drain and add the pasta to the soup. Serve immediately.
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