Pasta e Fagiole (fazool)

As is the case of many of the other posted recipes, this one is from the original white binder Recipes from Home. Easily altered to a vegan version by eliminating the sausage or chicken and swapping out chicken broth with veggie broth, this meal has become a family favorite. My husband loves this particular soup! Many of the recipes that I researched add diced tomatoes, tomato paste, or tomato sauce. He did not like any of those versions, so, I experimented (on him) to find a recipe that he enjoyed and looked forward to my preparing for dinner. In addition to the carrots, celery, and parsley, the chopped tomatoes add freshness to this delicious meal. Enjoy….

Ingredients

1 lb. small white beans

1 sprig rosemary

4 sprigs thyme

1 bay leaf

1 Tbsp. olive oil

1 Tbsp. vegan butter

3 stalks of celery, diced

2 carrots, diced

1/2 onion (about one cup), chopped

Salt and pepper to taste

1 cup diced tomatoes

4 cups vegetable broth

2 tsp. minced garlic

8 oz. small pasta (ditalini, shells, or elbow pasta)

Crusty bread, for dipping

Directions

1. Rinse the beans and cover generously with water. Wrap the thyme, rosemary, and bay leaf in a piece of cheesecloth and secure with kitchen twine. Add herb bundle to beans.  Cook about 2 hours until beans are tender. Add more water if necessary. 

2. Meanwhile, preheat a Dutch or oven or stock pot and sauté carrots, celery, onion, salt and pepper in olive oil and butter until tender about 3 minutes. 

3. Add diced tomatoes, broth, and garlic. Simmer for about 45 minutes. In the meantime, bring 4-6 quarts of water to a boil. Add salt to taste. Add pasta to boiling water. For '“al dente” pasta boil for 10 minutes stirring occasionally. Do not overcook the pasta, since it will continue to soften in the broth.  

4. Drain pasta, beans, and add to broth mixture.  Serve in large bowls garnished with grated vegan Parmesan, basil, and black pepper for garnish.

Serves 6