Rustic Pasta e Fagioli
This authentic Italian soup has a light and smokey tomato broth that’s loaded with hearty vegetables, Tuscan kale, pasta, and white beans!
Servings: 4 servings
Ingredients
- 1 medium yellow onion
- 5 medium carrots
- 3 stalks celery
- 5 cloves garlic
- 3 tbsp olive oil
- 1½ tsp sea salt
- 1½ tsp smoked paprika
- 2 tsp light miso paste I use chickpea miso
- 2 dried bay leaves
- 1 15oz can diced tomatoes
- 1 vegetable boullion cube low sodium
- 7 cups water
- 1.5 cup dry white beans
- 1 cup dried pasta noodles
- 3 cups Tuscan kale
For Serving
- 1 cup vegan parmesan cheese
- 2 tbsp olive oil
- red pepper flakes
Instructions
Prep
- Pour the dry beans into a bowl, cover with water (about 2 inches above the beans) Cover and refrigerate overnight or do this in the morning before work so the beans are ready to go for dinner that night.If you’re in a hurry, canned beans will work too. If using canned, skip this step and see the notes below for adjustments.
Cook
- Finely chop the carrots, onions, and celery and place in a large soup pot with 3 tbsp of olive oil.
- Cook the veggies on medium heat for 7-8 minutes. Then mince the garlic and add it to the pot. Cook for 1 minute.
- Add salt, smoked paprika, and miso paste to the pot and cook for 3 -5 minutes. Then rinse and drain the soaked beans and add them to the pot along with the bay leaves, diced tomatoes, veggie bouillon cube, and water.
- Raise the heat to high to bring to a boil, then reduce heat to low once it’s boiling and cover with a lid. Let the soup simmer on low heat for 1.5 hours. Checking every 20-30 minutes to stir.
- In a separate pot, boil the pasta noodles until al dente (2-3 minutes less than what the package recommends) The pasta should be cooked but still have a chewy texture. Then drain the pasta and add the pasta to the pot.
- Remove the bay leaves and take a moment to taste and add more salt if needed. Simmer for another 5 minutes and then add the chopped kale. Cook for another 2-3 minutes or until the kale is cooked through.
Garnish & Serve
- Ladle not bowls and serve with vegan parmesan cheese, a drizzle of olive oil, and a sprinkle of red peppers flakes on top! Don't skimp on the toppings, they are a part of the recipe, not just a pretty garnish and they really take this to dish a whole new level!
Notes
Notes
If you’re super busy and/or very hungry, then skip the soaked beans and opt for two 15oz of white beans, rinsed and drained.
If you’re using canned beans, make these simple adjustments:
1. Use 6 cups of water instead of 7
2. Maybe try using slightly less salt – 1 tsp instead of 1.5 – and add as needed since you’re using a bit less water. Adjust how you see fit
You’ll want to adjust the cooking time from 1.5 hours of simmering, to 20-30 minutes (although you can simmer longer if desired) Then add the pasta and beans. Finish by stirring through the kale and this becomes a 40 minute meal!
1. Use 6 cups of water instead of 7
2. Maybe try using slightly less salt – 1 tsp instead of 1.5 – and add as needed since you’re using a bit less water. Adjust how you see fit
You’ll want to adjust the cooking time from 1.5 hours of simmering, to 20-30 minutes (although you can simmer longer if desired) Then add the pasta and beans. Finish by stirring through the kale and this becomes a 40 minute meal!