Vegetarian Pasta Fagioli

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Vegetarian pasta fagioli is a simple, rustic Italian bean and pasta soup that’s extremely easy to make and can be on the table in just about 30 minutes. What’s fabulous about pasta e fagioli is that it’s like two recipes in one – add a bit more stock for a soup and a bit less for a pasta dish!
Last year the basil in my urban garden went a little wild and I used it not only to make pesto, but also soupe au pistou, which is a French summertime pasta-bean soup and very similar to pasta e fagioli but with the addition of a delicious pesto-like sauce.
But if you still prefer cold soups in the summertime, don’t worry, you’ll find a ton here on the blog! And if you’re a fan hearty of Italian soups, you’ll love my version of vegan white bean and kale soup with a secret ingredient in place of the Parmesan cheese!

Ingredients

• 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

Instructions

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.
3. .......................

for full instruction please see : www.cilantroandcitronella.com

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