Classic Vegan Pasta e Fagioli Soup
 
 
A classic pasta e fagioli soup made completely vegan, using authentic ingredients for a deliciously healing comforting soup
Author:
Recipe type: Gluten & Diary Free
Cuisine: Italian
Ingredients
  • 4 garlic cloves chopped
  • 1 tbs avocado oil
  • 1 cup of carrot, chopped
  • ½ yellow onion, thinly sliced
  • 1½ cup celery with the stems
  • 1 tbs rosemary minced (more for topping)
  • ½ tsp sea salt
  • ½ black pepper
  • 2 tbs sage, torn (more for topping)
  • ½ lemon, juice
  • 2 bay leaves
  • 2 cups veggie broth
  • 3 cups filtered water
  • 2 15 oz. cans great northern beans
  • 1 large russet potato, peeled and diced
  • 6 oz of dried pasta (I use penne and cut in halves)
Instructions
  1. Sauté avocado oil and garlic in a large pot for 3-5 minutes on low-medium heat.
  2. Add in carrots, celery and onion and sauté for another 10 minutes on medium heat, stirring as you go. Then add in the potatoes, sea salt, pepper, rosemary and sage.
  3. Sauté for another few minutes and add in the white beans, broth, water bay leaves and some more sea salt and juice of half a lemon. Cover with the lid.
  4. Bring to a boil and then reduce low to simmer for 60 minutes or until carrots and potatoes are tender.
  5. While the soup cooks, bring a pot of salted water to a boil.
  6. Add pasta of choice and cook according to package instructions.
  7. Drain and set aside.
  8. Remove bay leaves.
  9. Add 3 cups of soup to a blender and blend until smooth and add it back into the soup.
  10. Mix the soup until combined, add in extra salt and pepper to taste.
  11. Add in your cooked pasta, mix and plate.
  12. Top with extra freshly minced rosemary, sage, lemon juice and black pepper.
  13. Store in the refrigerator for up to 5 days in an airtight container or freeze.
  14. Enjoy!
Recipe by Justine Cooks Vegan at https://justinecooksvegan.com/classic-vegan-pasta-e-fagioli-soup/