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 porsiyon
Cuisine: italian
Ingredients: 2 yemek kaşığı olive oil; 1 adet yellow onion diced; 1 adet carrot diced; 1 adet celery stalk diced; 3 diş garlic minced; 400 g diced tomato canned; 2 yemek kaşığı tomato paste; 6 su bardağı vegetable broth; 1 çay kaşığı dried oregano; 1 çay kaşığı dried basil; 1 adet bay leaf; 2 konserve kutusu cannellini bean rinsed and drained; 1 su bardağı ditalini pasta; salt to taste; black pepper to taste; 2 yemek kaşığı fresh parsley chopped (isteğe bağlı)

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.

Forkin tarafından hazırlanan özgün tarif

Toplam süre: 45 dk.
Porsiyon: 6
Zorluk: Orta
Porsiyon başına: 271 kcal

Alerjen bilgisi: kereviz içerebilir. Alerjiniz varsa malzeme ambalajlarını mutlaka kontrol edin.

Ön hazırlık

Malzemeler

2 yemek kaşığıolive oil
1 adetyellow onion, diced
1 adetcarrot, diced
1 adetcelery stalk, diced
3 dişgarlic, minced
400 gdiced tomato, canned
2 yemek kaşığıtomato paste
6 su bardağıvegetable broth
1 çay kaşığıdried oregano
1 çay kaşığıdried basil
1 adetbay leaf
2 konserve kutusucannellini bean, rinsed and drained
1 su bardağıditalini pasta
—salt, to taste
—black pepper, to taste

garnish

2 yemek kaşığıfresh parsley, chopped(isteğe bağlı)

Ekipman

ladle · large pot · cutting board · knife

Hazırlanışı

Adım adım

1
Heat the olive oil in a large pot or Dutch oven over medium heat.
Yaklaşık 1 dk.
2
Add the yellow onion, carrot, and celery to the pot and cook, stirring occasionally, until softened, about 5-7 minutes.
Yaklaşık 7 dk.
Aşçının notu: 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.
Yaklaşık 1 dk.
Aşçının notu: 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.
Yaklaşık 1 dk.
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.
Yaklaşık 15 dk.
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.
Yaklaşık 10 dk.
Aşçının notu: 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.
Yaklaşık 1 dk.
8
Ladle the hot soup into bowls and garnish with fresh parsley, if desired.

Porsiyon başına

Besin değerleri

71%Puan

Kalori: 270,5kcal
Protein: 15,1g
Karbonhidrat: 42,6g
Yağ: 5,8g
Lif: 9,8g
Şeker: 5,4g

Tarifteki malzeme miktarlarından tahmin edilmiştir. Değerler markalara ve değişikliklere göre farklılık gösterebilir.

Tazeliğini koruyun

Saklama

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

Yeniden ısıtma

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