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 porties
Cuisine: italian
Ingredients: 2 el olive oil; 1 st yellow onion diced; 1 st carrot diced; 1 st celery stalk diced; 3 teentje garlic minced; 400 g diced tomato canned; 2 el tomato paste; 6 kopje vegetable broth; 1 tl dried oregano; 1 tl dried basil; 1 st bay leaf; 2 blik cannellini bean rinsed and drained; 1 kopje ditalini pasta; salt to taste; black pepper to taste; 2 el fresh parsley chopped (optioneel)

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.

Een origineel recept van Forkin

Totale tijd: 45 min
Porties: 6
Moeilijkheid: Gemiddeld
Per portie: 271 kcal

Allergeneninformatie: kan selderij bevatten. Controleer bij een allergie altijd de verpakking van de ingrediënten.

Mise-en-place

Ingrediënten

2 elolive oil
1 styellow onion, diced
1 stcarrot, diced
1 stcelery stalk, diced
3 teentjegarlic, minced
400 gdiced tomato, canned
2 eltomato paste
6 kopjevegetable broth
1 tldried oregano
1 tldried basil
1 stbay leaf
2 blikcannellini bean, rinsed and drained
1 kopjeditalini pasta
—salt, to taste
—black pepper, to taste

garnish

2 elfresh parsley, chopped(optioneel)

Keukengerei

ladle · large pot · cutting board · knife

De bereidingswijze

Stap voor stap

1
Heat the olive oil in a large pot or Dutch oven over medium heat.
Ongeveer 1 min
2
Add the yellow onion, carrot, and celery to the pot and cook, stirring occasionally, until softened, about 5-7 minutes.
Ongeveer 7 min
Tip van de kok: 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.
Ongeveer 1 min
Tip van de kok: 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.
Ongeveer 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.
Ongeveer 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.
Ongeveer 10 min
Tip van de kok: 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.
Ongeveer 1 min
8
Ladle the hot soup into bowls and garnish with fresh parsley, if desired.

Per portie

Voedingswaarden

71%Score

Calorieën: 270,5kcal
Eiwit: 15,1g
Koolhydraten: 42,6g
Vet: 5,8g
Vezels: 9,8g
Suiker: 5,4g

Geschat op basis van de hoeveelheden ingrediënten in het recept. Waarden kunnen per merk en vervanging verschillen.

Goed bewaren

Bewaren

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

Opwarmen

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