Vegetarian Pasta e Fagioli
Description
Cozy bowl with a twist. My vegetarian pasta e fagioli is hearty, humble, and full of comfort. Tender beans, cozy pasta, rich tomato broth, and all the Italian vibes. Proof that meatless can still be deeply satisfying. One spoonful and you’re home.
Ingredients
1/4 cup olive oil
1 medium red onion, finely diced
2 carrots, small dice
1 leek, thinly sliced
kosher salt and black pepper
6 cloves garlic, minced
1 ½ teaspoons dried rosemary
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon red pepper flakes
1 pound spicy sausage, Opt.
1 tablespoon tomato paste
4–6 cups chicken stock
28 oz crushed tomatoes
6 oz (1 cup) dry ditalini pasta
2 15 oz cans cannellini beans, rinsed and drained
3 cups kale
1 tablespoon red wine vinegar
1/2 cup finely shredded Parmesan
Instructions
Heat olive oil in a large stock pot over medium/high heat and add:, onions, carrots, and leeks and season with salt and pepper. Saute until soft and translucent. Add garlic and cook until fragrant. Add the rosemary, oregano, thyme, and red pepper flakes, and work them into the vegetables. and stir again. If using sausage, add it now, and saute until cooked through. Add the tomato paste and cook until it begins to change color. Then add the broth and tomatoes and stir. Add the dry pasta and let everything simmer away for 20 mins, until the pasta is cooked. Then add the beans, and kale, red wine vinegar and shredded Parmesan. Serve!
