Thick, hearty vegetarian pasta and bean soup, ready to eat in half an hour.  Or make this pasta bean soup recipe in the slow cooker to eat later, with generous slices of crusty artisan bread. Total Prep and Cook Time: 45 minutes 4 Servings

Thick, hearty vegetarian pasta and bean soup, ready to eat in half an hour.
Or make this pasta bean soup recipe in the slow cooker to eat later, with generous slices of crusty artisan bread.
Total Prep and Cook Time: 45 minutes
4 Servings

Ingredients:

1 cup diced celery or fennel bulb
1 cup fresh or frozen green beans, 1 – 1 1/2 inch pieces
2 small carrots, sliced thin
2 ripe plum tomatoes peeled & chopped, or 1 sm. can tomatoes
2 Tbsp tomato paste, or 1/2 cup tomato sauce
1 cup cooked kidney beans or red chili beans
8 oz cooked pasta – elbows or small shells are nice
1 Tbsp olive oil or to taste
1 clove garlic, peeled & minced
1/2 tsp ground fennel seed
1/2 tsp ground coriander seed
1 tsp dried basil OR 1 Tbsp fresh minced
1 tsp dried marjoram OR 1 Tbsp fresh minced
Salt and pepper to taste
2 Tbsp minced fresh basil or Italian parsley for garnish
4 cups soup stock and-or bean cooking liquid. Make instant soup stock with a vegan bouillon cube or veggie flavoring

Directions:

Put 4 qts salted water on to boil for the pasta
Heat the oil on low in a 6 – 8 quart pan
Prep the veggies
Add the minced garlic to the oil and heat on medium low until lightly browned
Add the carrots, celery or fennel, green beans, & chopped fresh tomatoes if using, and sauté 5 minutes on med/high heat
Add the herbs and spices, sauté briefly
Add the soup stock and-or bean cooking water, or water & veggie cubes
Drain and rinse the kidney beans, then add to pot
Add tomato paste or tomato sauce, cover and simmer until veggies are tender
Meanwhile, cook the pasta in the boiling water for 7 minutes, rinse with cold water & set aside
Add the pasta, frozen peas and-or beans to the soup, salt and pepper to taste
Cook for 10 more minutes, adding more water or stock as desired
Serve garnished with fresh basil or Italian parsley
Optional: Add grated Parmesan or soy Parmesan cheese

Recipe Tips:
Use fresh picked green beans, if you can get them – they’re plentiful at farmers markets in summer and fall. If you use frozen beans, add them to the soup 10 minutes before serving.
Make pasta fagioli more soupy by adding more stock or liquid – just be sure to increase the seasonings too, especially salt.

Slow Cooker or Crockpot Directions:
After sautéing the veggies (or not), combine everything except the cooked pasta and frozen veg to the slow cooker or crockpot. Cook covered on low for six – eight hours. Turn the crockpot to high, and add the frozen veg and cooked pasta in the last 20 minutes of cooking.

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