Growing up in an Italian family, I was accustomed to beans and pasta as staple ingredients in our pantry.
Pasta Fagioli combines both ingredients and there are many variations to this recipe. I’m using a bean called “Christmas Lima” from the Rancho Gordo company (www.ranchogordo.com). I was seduced by the beautiful marble color of the beans and the chestnut-like flavor, so I used them to replace the white beans in my mom’s recipe. Feel free to use whatever bean you have available – that’s the joy of Pasta Fagioli.
Because I did not use canned beans, I needed to soak them the night before and boil them separately to soften them up. For this recipe, I’m suggesting canned beans as a time-saver, but feel free to use whatever beans work for you depending on the time you have available.
I’m also using elbow macaroni because I happen to have it in my pantry– any small pasta will do. My mother used to break up spaghetti into bite-sized pieces in her version.
This soup is so simple and hearty. You’ll enjoy it any time of year, but it’s especially wonderful in the fall. Serve with bread and salad and you’ll want to add it to your regular rotation of meals.
Total Time: 30 minutes
Prep Time: 10 minutes
Cook Time: 20 minutes
- 16 oz. canned white or lima beans, drained and rinsed
- 1 T. olive oil
- 1 c. chopped onion
- 1 c. chopped carrot (about one large carrot)
- ½ c. diced celery
- 2 cloves garlic minced
- 6 c. vegetable broth
- 1 28-oz can diced tomatoes
- ½ c. elbow macaroni or other small pasta
- 2 sprigs rosemary
- 2 bay leaves
- Vegan Parmesan (recommended brand Go Veggie!)
- Fresh Italian parsley, chopped, for garnish
- Heat 1 T. olive oil in soup pot on medium heat.
- Add onion, celery, and carrot and saute until softened, about five minutes.
- Reduce heat to low and add garlic, saute an additional 2 minutes.
- Add vegetable broth, rosemary sprig, bay leaves and bring to boil.
- When broth is boiling add pasta. Cook until pasta is al dente (firm to the bite).
- Add beans and stir until heated through. Remove and discard rosemary and bay leaves.
- Serve immediately, topped with Parmesan and Italian parsley.