Why You’ll Love This Vegetarian Pasta Fagioli Recipe
If you’re looking for a comforting dish that’s both hearty and healthy, you’ll love this Vegetarian Pasta Fagioli recipe. It’s packed with flavor and nutrition, making it perfect for any meal.
The combination of beans and vegetables creates a satisfying texture, while the herbs add a delightful aroma. I appreciate how easy it’s to make, too; just a bit of chopping and sautéing, and you’re on your way to a delicious pot of goodness.
Plus, it’s a fantastic way to warm up on chilly days. You’ll find yourself coming back to this recipe again and again!
Ingredients of Vegetarian Pasta Fagioli
When it comes to whipping up a comforting bowl of Vegetarian Pasta Fagioli, having the right ingredients on hand is key. This dish is all about bringing together a medley of flavors, so let’s explore what you’ll need to create this delightful recipe. Don’t worry if you’re not a master chef; this list is pretty straightforward, and soon enough, you’ll be feeling like a culinary genius in your own kitchen.
Ingredients:
- 1 onion, chopped
- 1 carrot, peeled and chopped
- 1 celery rib, chopped
- 1/2 teaspoon dried oregano
- 3 sprigs fresh thyme, leaves removed and chopped
- 1 bay leaf
- 1 tablespoon tomato paste
- 2 (10 ounce) cans white kidney beans, rinsed and drained
- 1 (10 ounce) can red kidney beans, rinsed and drained
- 5 cups vegetable stock
- 1 (28 ounce) can crushed tomatoes
- 2 cups water
- 1 small parmesan rind
- 1 pinch red pepper flakes
- 1 1/2 cups small cut pasta, uncooked (elbows or shells)
Now, let’s chat a bit about these ingredients. First off, don’t stress if you don’t have fresh thyme; dried will do just fine, but fresh does add a little something special.
And if you’re a fan of heat, feel free to amp up those red pepper flakes—who doesn’t love a little kick, right?
As for the beans, using canned ones is a lifesaver, but if you’re feeling adventurous, you could always cook your own from dried beans. Just remember, cooking dried beans takes a bit longer, and you might need a whole extra day if you forget to soak them.
Also, don’t toss that parmesan rind; it’s a treasure in the soup world, adding depth and flavor that’s hard to beat.
How to Make Vegetarian Pasta Fagioli
Alright, let’s plunge into the delightful world of making Vegetarian Pasta Fagioli. It all starts with some good old-fashioned chopping. Grab that 1 onion, chop it up, and toss it into a pot along with 1 peeled and chopped carrot and 1 chopped celery rib. These three amigos are going to form the flavor base. Sauté them over medium heat for about 3 to 4 minutes until they start to soften and smell amazing. Seriously, you might want to just stand there and sniff. But resist that urge; we’ve got more cooking to do.
Once those veggies are looking a bit limp and ready for action, sprinkle in 1/2 teaspoon of dried oregano, 3 sprigs of fresh thyme (leaves removed and chopped), and 1 pinch of red pepper flakes. Give it all a good stir and let it sauté for another 2 minutes. You’ll start to feel like a kitchen wizard at this point.
Add in 1 tablespoon of tomato paste, stirring it until it’s nicely blended with the vegetables. Then, it’s time for the big guns: add in your 2 (10 ounce) cans of white kidney beans, 1 (10 ounce) can of red kidney beans, 5 cups of vegetable stock, 2 cups of water, and that glorious 28-ounce can of crushed tomatoes.
Oh, and don’t forget about the 1 small parmesan rind—this is where the magic happens. Toss in the bay leaf, cover the pot with a slight crack for steam to escape, and crank up the heat to bring it to a boil.
Let it simmer for about an hour, which is perfect for cleaning up that kitchen mess you’ve made—because let’s be honest, there’s always a mess, right?
About ten minutes before you’re ready to serve, turn the heat back up to medium-high and add in 1 1/2 cups of small cut pasta, uncooked. Stir it all together and let it cook until the pasta is just right.
Once everything’s perfectly cooked, remove the bay leaf and the parmesan rind (sorry, rind, your job is done). Serve it up hot, garnished with some fresh chopped parsley or basil if you’re feeling fancy.
And there you have it: a comforting, hearty bowl of Vegetarian Pasta Fagioli that’s sure to warm your soul. Enjoy!
Vegetarian Pasta Fagioli Substitutions & Variations
While making Vegetarian Pasta Fagioli is a delightful experience, there’s always room to customize it to your taste. You can swap the beans; try using black beans or chickpeas for a different flavor.
If you prefer a heartier dish, add diced zucchini or spinach for extra veggies. For a gluten-free option, substitute the small pasta with rice or gluten-free pasta.
Don’t hesitate to experiment with herbs—basil or parsley can work wonders! If you’re looking for a kick, add more red pepper flakes or even a splash of balsamic vinegar for depth.
Enjoy your personalized version!
Additional Tips & Notes
Customizing your Vegetarian Pasta Fagioli can be a fun and rewarding experience, but there are also a few tips that can enhance your cooking process.
First, don’t hesitate to experiment with different beans—cannellini or chickpeas work beautifully too. If you love heat, add more red pepper flakes or even a splash of hot sauce.
For a richer flavor, let your soup simmer longer; the longer it cooks, the better it tastes! Finally, remember to taste and adjust seasoning before serving.
Fresh herbs like basil or parsley on top add a lovely finishing touch. Enjoy your delicious creation!