Vegan Pasta e Fagioli

Förberedelser

Ingredienser

Gör så här

Steg för steg

1. 1

   Heat the olive oil in a large pot or Dutch oven over medium heat.

   Cirka 1 min

2. 2

   Add the yellow onion, carrot, and celery to the pot and cook, stirring occasionally, until softened, about 5-7 minutes.

   Cirka 7 min

   Kockens tips: This trio of aromatics is known as soffritto and forms the flavor base of many Italian dishes.

3. 3

   Stir in the garlic and cook for another minute until fragrant.

   Cirka 1 min

   Kockens tips: Be careful not to burn the garlic.

4. 4

   Add the diced tomatoes, tomato paste, vegetable broth, dried oregano, dried basil, and bay leaf to the pot. Stir to combine.

   Cirka 1 min

5. 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.

   Cirka 15 min

6. 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.

   Cirka 10 min

   Kockens tips: If the soup becomes too thick, add a little more vegetable broth or water.

7. 7

   Remove the bay leaf. Season the soup with salt and black pepper to taste.

   Cirka 1 min

8. 8

   Ladle the hot soup into bowls and garnish with fresh parsley, if desired.