Vegetarian Pasta Fagioli
This
vegetarian fagioli pasta recipe replaces meat with chopped and sauteed
mushrooms. Not only is it hearty and delicious, but it also contains less fat
and calories!
Ingredients
- 1 zucchini, sliced
- 1 carrot, diced
- 1/2 teaspoon dried basil
- 1 celery stalk, chopped
- 780 gram can (28 oz) of whole tomatoes
- Half an onion, chopped
- 1/2 teaspoon salt
- 125 grams (4.5 oz) baby spinach
- 1 cup vegetable stock
- 570 gram jar (20 oz) of white beans
- Pepper, to taste
- 200 grams (7 oz) short pasta
- 2 tablespoons parsley, chopped
- 1 tablespoon olive oil
- 2 cloves of garlic, minced
Instructions
First, Heat
a large saucepan over medium-high heat and add oil, onion, carrot and celery. Fry
for a few minutes, stirring occasionally, until the onion is soft and
transparent.
Then, Add
the garlic and fry until tender, then add the zucchini and basil.
Fry for a few
minutes, stirring occasionally.
Add the
tomatoes and their juice and use your spoon to break them into smaller pieces.
Add the
beans and their liquid, spinach, vegetable broth, parsley, salt and pepper.
Bring to a boil then reduce the heat to medium-low and simmer for about 15
minutes.
Meanwhile,
in a separate saucepan, cook pasta until al dente. Drain and add the pasta to
the soup. Serve immediately.
Happy
Cooking Time.
