This recipe was a lot of fun to make. It’s a wonderfully healthy and flavourful recipe. I love the colours and how everything mixes so well together. It’s not just tasty but so pretty to look at. This makes a nice, warm comfort food for those cold fall and winter days.
Pasta Fagioli is vegetarian, vegan and can be gluten free if needed.
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 (I used GF pasta)
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.
Add the tomatoes and their juice and use your spoon to break them into smaller pieces.
3) 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.
4) Meanwhile in a separate pot, cook the the pasta until al dente. Drain and add the pasta to the soup. Serve immediately.
Adapted from: cilantroandcitronella.com