Vegetarian Pasta E Fagioli Soup. Drain pasta, but reserve water for later use. Pasta Fagioli, or Pasta e Fagioli, is a simple, humble man's "pasta and beans" soup from Italy that many families consider their bowl of comfort. Because Pasta Fagioli is a popular soup meant to use up whatever ingredients you have on hand--beans and pasta being key ingredients--there are more variations of it than one can count.

The key to this flavorful vegetarian soup is to first sauteé celery, carrots, onions, and garlic then simmer in a vegetable broth with Ditalini pasta. How to make vegetarian pasta e fagioli in a slow cooker Chop your carrots, celery, and onions. I chopped mine pretty roughly. we don't need to be perfect for a rustic soup like this. You can cook Vegetarian Pasta E Fagioli Soup using 16 ingredients and 10 steps. Here is how you cook it.

Ingredients of Vegetarian Pasta E Fagioli Soup

It's 2 tbsp of olive oil.
It's 1 of medium yellow onion, chopped.
You need 1 cup of carrots, chopped or julienned.
Prepare 4 stalks of celery, chopped.
Prepare 1 dash of salt.
It's 6 clove of garlic, minced.
Prepare 4 quart of vegetable stock.
Prepare 1 can (29 oz) of petite diced tomatoes.
It's 2 can (15 oz.) of dark red kidney beans, drained and rinsed.
It's 2 can (15 oz.) of cannellini beans, drained and rinsed.
You need 1 dash of oregano, dried.
Prepare 1 tsp of rosemary, fresh.
Prepare 4 oz of dried pasta.
You need 2 tbsp of basil, fresh.
Prepare 2 tbsp of Italian parsley, fresh.
You need of parmesan cheese, fresh, shredded (optional).

Pasta e Fagioli soup is an Italian style soup loaded with meat, creamy beans, hearty vegetable, tender pasta and a ton of aromatics. This Olive Garden soup recipe is even better than the original, so if you like Pasta E Fagioli from Olive Garden, you'll love ours. Serve it with our garlic dinner rolls for a full meal. Add around a cup of soup to a blender; purée, and set aside.

Vegetarian Pasta E Fagioli Soup step by step

Add olive oil to a large soup pot over medium heat..
When oil is hot (surface looks shimmery), add onion, carrots, and celery. Season with salt..
When onion starts to turn translucent, add minced garlic..
When onion is completely translucent, add stock to pot and turn heat up to high..
Add tomatoes (juice and all), canned beans, oregano, and rosemary. Add salt to taste..
When soup comes to a boil, reduce heat so that soup simmers..
When vegetables are tender, add pasta, fresh basil, and fresh parsley..
While pasta is cooking, taste broth and adjust seasoning if desired. (I added a little garlic powder.).
When pasta is done, soup can be served, or it can be kept on low heat until time to serve..
To serve, sprinkle 1-2 tablespoons shredded parmesan on each bowl of soup (if desired). To make it vegan, cheese can be omitted, or a dairy-free cheese such as Daiya mozzarella-style shreds can be substituted for the parmesan..

This will help thicken the soup at the end. Add back the reserved puréed soup; stir. If using, add the extra vegetables and let warm through. Pasta e Fagioli, simply translated, is pasta and bean soup. It's an old timey (we're getting real historically accurate here, folks) Italian peasant dish made up of simple and inexpensive ingredients, with pasta and beans (naturally) being the main attraction.