Italian · lunch

Pasta e Fagioli

Name: Pasta e Fagioli
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Cuisine: Italian
Ingredients: Olive oil, 2 tbsp; Onion, 1 medium; Carrot, 1 medium; Celery, 2 stalks; Garlic, 3 cloves; Crushed tomatoes, canned, 1 cup; Canned white beans, drained, 2 cans; Small dry pasta, 2/3 cup; Spinach, 2 handfuls; Water, 5 cups; Dried rosemary or Italian herbs, 1 tsp; Salt and pepper, to taste

Tomatoey white bean and small pasta soup with carrot, celery and rosemary, made with water.

40 min4 servings

33714g55g8g

Starchy pasta water and mashed beans thicken the soup, so no stock is needed. It thickens more as it sits.

Ingredients

Olive oil2 tbsp
Onion1 medium
Carrot1 medium
Celery2 stalks
Garlic3 cloves
Crushed tomatoes, canned1 cup
Canned white beans, drained2 cans
Small dry pasta2/3 cup
Spinach2 handfuls
Water5 cups
Dried rosemary or Italian herbs1 tsp
Salt and pepperto taste

Steps

Cook the onion, carrot and celery in the oil for 8 minutes, then add the garlic and herbs.
Add the tomatoes, beans and water and simmer for 10 minutes.
Mash a few spoonfuls of beans against the pot to thicken.
Add the pasta and cook until tender, about 8 minutes.
Stir in the spinach until wilted and season.

Log this in one tapEvery ingredient is already matched in Baseline.

Adapted from The Plant Based School