Beans and pasta are served up in a garlicky tomato base to create this cozy and comforting vegan pasta e fagioli. Hearty, delicious, and easy enough for a weeknight dinner!
- 1 tablespoon olive oil, plus extra for pasta
- 1 medium onion, diced
- 2 medium carrots, diced
- 2 medium celery stalks, diced
- 3 garlic cloves, minced
- 2 tablespoons tomato paste
- 5 cups vegetable broth
- 1 tablespoon finely chopped fresh rosemary (or 1 teaspoon dried)
- 1 ½ tablespoons fresh thyme leaves (or 2 teaspoons dried)
- 1 (14 ounce or 400 gram) can diced tomatoes
- 2 (14 ounce or 400 gram) cans chickpeas, cannellini beans, great northern beans, or butter beans, drained and rinsed
- 2 cups small dried pasta shells (about 4.25 ounces)
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Coat the bottom of a large pot with 1 tablespoon of olive oil and place it over medium heat.
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When oil is hot, add the onion, carrots and celery. Sweat the veggies for about 5 minutes, until they begin to soften up.
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Add the garlic and cook it with the veggies for about 1 minute, until very fragrant.
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Push the veggies to the side of the pot, then add the tomato paste. Fry the tomato paste briefly, stirring it constantly, for about 1 minute.
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Stir in the broth, rosemary, thyme, tomatoes, and beans.
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Raise the heat and bring the soup to a boil. Lower the heat and allow it to simmer until the veggies are soft, about 30 minutes.
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While the soup simmers, bring a large pot of water to a boil. Add the pasta and cook it according to the package directions. Drain and return the pasta to the pot. Toss it with a few dashes of olive oil.
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When the soup is done simmering, stir in the pasta.
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Remove the pot from heat and season the soup with salt and pepper to taste.
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Ladle the soup into bowls and serve.