Description
A chill is in the air and we’re living our best soup life over here. We are excited to share a *new* ah-mazing soup for you! Cozy, simple, and oh-so-flavorful, this irresistible Italian Pasta Fagioli is a one-pot wonder, ready in 30 minutes or less, and packed full of feel-good ingredients. Italian comfort food at its best. It’s a delightful, hearty, and perfect cross between a soup and a pasta dish. Whole Food Plant Based, Vegan, plant based, oil free, refined sugar free, no highly processed ingredients and gluten free.
Ingredients
- 1 medium yellow onion, finely chopped
- 2 celery ribs, finely chopped
- 1 carrot, finely chopped
- 2 Tablespoon minced garlic
- 1 cup vegetable broth *
- 4 cups water (or broth)
- 1 – [ 8 oz. can ] tomato sauce
- 1 – [ 14.5 oz. can ] petite diced tomatoes
- 1 Tablespoon white miso *
- 1 ½ cups elbow pasta (or pasta of choice) *
- 1 – [ 15.5 oz. can ] kidney beans, drained and rinsed
- 1 – [ 15.5 oz. can ] cannellini beans, drained and rinsed
- 1 Tablespoon nutritional yeast
- 4 cups fresh baby spinach (optional)
Herb/Spice Ingredients:
- 2 Tablespoons dried minced onions
- 1 teaspoon onion powder
- 2 teaspoons garlic powder
- 1 teaspoon Italian seasoning
- 2 teaspoons dried basil
- ½ teaspoon dried oregano
- ½ to 2 ½ teaspoons sea salt (+/-) *
- ¼ teaspoon black pepper (+/-)
- Pinch red pepper flakes
Optional Toppings:
- Crushed red pepper flakes
- Italian microgreens
Instructions
- In a small bowl, add all the Herb/Spice Ingredients, whisk to combine, set aside.
- In a large ceramic/enamel lined Dutch oven/pot or similarly large stockpot, add the finely diced onion, celery, and carrots. Sauté over medium-high heat for 5 to 7 minutes until the veggies are tender. (If needed to prevent sticking, add a splash of vegetable broth or water).
- Add the minced garlic and sauté for one minute.
- Add the water, vegetable broth, tomato sauce, petite diced tomatoes, and miso bring to a boil, then immediately lower to a simmer.
- Add the Herb/Spice mix, stir to combine then add the pasta and beans. Cook for 5 minutes.
- Add the nutritional yeast and cook until the pasta is almost tender, then fold in the baby spinach and remove from the stove.
- Place a lid on the pot and let stand undisturbed for 5 minutes. Check the pasta to ensure it is tender. If not, replace the lid until tender.
- Serve with your favorite toppings.
Notes
*Vegetable Stock: We use Pacific Organic Vegetable Stock. We love this brand because it is Whole Food Plant Based compliant, as it does not contain MSG, has no oil, and does not contain any highly-processed ingredients; however, this brand of vegetable stock does have a strong flavor so less broth is required when compared to the water ratio. We use a higher water to broth ratio because of this. If you are using a brand other than Pacific vegetable broth, then consider adjusting the water/vegetable broth ratio accordingly. For example, if you are using a very mellow vegetable broth, you might consider 4 cups of vegetable broth and 1 cup of water for this recipe. Please adjust the recipe (broth/water ratio) accordingly based upon the vegetable broth brand used if using other than Pacific Organic Vegetable Stock.
*Pasta/Vegetable Broth Ratio: This recipe is one of the few that we have the pasta actually cooking in the soup. Most of our recipes, we prefer to cook the pasta separately and then add to the soup. There is about 5 cups of liquid in this recipe, and the pasta can be cooked in the broth. However, if you are a broth lover, you may want to consider cooking your pasta separately then add into the soup to finish cooking and/or soak up the flavors of the soup.
*Miso: We used Miso Master Organic Mellow White Premium Lite Miso, Certified Gluten Free. Miso really lends itself to balancing flavors when you don’t use oil. You can also substitute with chickpea miso for a soy free version.
*Sea Salt: Please adjust the sea salt based upon your family’s preferences and/or based upon dietary needs.
*Serving: 4 to 6
*Storage: Refrigerate and use within 7 days.