DinnerMain CourseSoup

Vegan Pasta e Fagioli

Name: Vegan Pasta e Fagioli
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 porsjoner
Cuisine: italian
Ingredients: 2 ss olive oil; 1 stk. yellow onion diced; 1 stk. carrot diced; 1 stk. celery stalk diced; 3 fedd garlic minced; 400 g diced tomato canned; 2 ss tomato paste; 6 kopp vegetable broth; 1 ts dried oregano; 1 ts dried basil; 1 stk. bay leaf; 2 boks cannellini bean rinsed and drained; 1 kopp ditalini pasta; salt to taste; black pepper to taste; 2 ss fresh parsley chopped (valgfritt)

A hearty and comforting vegan version of the classic Italian pasta and bean soup. This recipe features a rich tomato broth, tender pasta, and creamy cannellini beans, making it a satisfying meal for any day.

En original oppskrift av Forkin

Total tid: 45 min
Porsjoner: 6
Vanskelighetsgrad: Middels
Per porsjon: 271 kcal

Allergeninformasjon: kan inneholde selleri. Kontroller alltid ingredienspakningen hvis du har en allergi.

Forberedelser

Ingredienser

2 ssolive oil
1 stk.yellow onion, diced
1 stk.carrot, diced
1 stk.celery stalk, diced
3 feddgarlic, minced
400 gdiced tomato, canned
2 sstomato paste
6 koppvegetable broth
1 tsdried oregano
1 tsdried basil
1 stk.bay leaf
2 bokscannellini bean, rinsed and drained
1 koppditalini pasta
—salt, to taste
—black pepper, to taste

garnish

2 ssfresh parsley, chopped(valgfritt)

Utstyr

ladle · large pot · cutting board · knife

Fremgangsmåte

Trinn for trinn

1
Heat the olive oil in a large pot or Dutch oven over medium heat.
Omtrent 1 min
2
Add the yellow onion, carrot, and celery to the pot and cook, stirring occasionally, until softened, about 5-7 minutes.
Omtrent 7 min
Kokkens tips: This trio of aromatics is known as soffritto and forms the flavor base of many Italian dishes.
3
Stir in the garlic and cook for another minute until fragrant.
Omtrent 1 min
Kokkens tips: Be careful not to burn the garlic.
4
Add the diced tomatoes, tomato paste, vegetable broth, dried oregano, dried basil, and bay leaf to the pot. Stir to combine.
Omtrent 1 min
5
Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 15 minutes to allow the flavors to meld.
Omtrent 15 min
6
Stir in the cannellini beans and ditalini pasta. Continue to simmer, uncovered, until the pasta is al dente, about 8-10 minutes, stirring occasionally to prevent sticking.
Omtrent 10 min
Kokkens tips: If the soup becomes too thick, add a little more vegetable broth or water.
7
Remove the bay leaf. Season the soup with salt and black pepper to taste.
Omtrent 1 min
8
Ladle the hot soup into bowls and garnish with fresh parsley, if desired.

Per porsjon

Næringsinnhold

71%Poengsum

Kalorier: 270,5kcal
Protein: 15,1g
Karbohydrater: 42,6g
Fett: 5,8g
Fiber: 9,8g
Sukker: 5,4g

Beregnet ut fra ingrediensmengdene i oppskriften. Verdiene kan variere med merkevarer og erstatninger.

Hold den god

Oppbevaring

Store leftover pasta e fagioli in an airtight container in the refrigerator.

Oppvarming

Reheat gently on the stovetop over medium-low heat, adding a splash of broth or water if needed to adjust consistency.