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Easy Vegetarian Pasta e Fagioli Recipe
Easy Vegetarian Pasta e Fagioli Recipe
Course
Main Course, Soup
Cuisine
American
Prep Time
15
minutes
Cook Time
45
minutes
Total Time
1
hour
Servings
4
servings
Author
Aimee Stock
Equipment
Large Stock Pot
Ingredients
2
tbsp
Olive or Vegetable Oil
3/4
c
Onion
diced
1/2
c
Carrot
diced
1/2
c
Celery
diced
1 1/2
c
Low Sodium Broth
15
oz
Canned Diced Tomatoes
with liquid
1/2
can
Dark Red Kidney Beans
drained and rinsed
1/2
can
Great Northern Beans
drained and rinsed
1/2
c
Water
more or less to the thickness you prefer
1
c
Ditalini Pasta
cooked to package instructions and drained
2
tbsp
Parsley
chopped, reserve some for garnish
Garlic Powder
to taste
Italian Seasoning Blend
to taste
Salt and Pepper
to taste
Instructions
Saute the onions, celery and carrots in oil until tender and translucent.
Add broth, water, tomatoes with juices, salt, pepper, seasonings, beans and parsley.
Simmer for 20 minutes. It should reduce slightly.
Meanwhile, cook the pasta to package instructions and drain.
Add the pasta and reserved Italian parsley. Stir to combine and reheat pasta. Taste and adjust salt and pepper, if needed. Serve immediately.