Vegetarian Pasta e Fagioli


1 tablespoon olive oil

2 medium carrots, peeled and diced

1 medium onion, peeled and chopped

2 teaspoons dried rosemary

2 teaspoons dried thyme

2 bay leaves

2 garlic cloves, peeled and minced

1 28-ounce can whole tomatoes, crushed, with juice

1 or Parmesan rinds (if available)

6 cups vegetable stock

2 15 oz cans pinto beans

¼ to ½ teaspoon red pepper flakes (optional)

6 ounces elbow macaroni or small shells (1 cup)



2 to 3 tablespoons chopped fresh parsley

½ cup Parmesan cheese, grated, optional


  1. Heat a stockpot over a medium heat. When it’s heated, add the olive oil, and the carrots and onions. Sprinkle with salt and pepper. Cook until they start to cook through, approximately 5 minutes. Add the garlic, rosemary, thyme, and bay leaves, and stir until it’s fragrant, approximately 30 seconds
  2. Stir in the tomatoes (with their juice), parmesan cheese rinds, and vegetable stock, and increase the temperature to medium-high. When the mixture comes to a light boil, add the beans, a pinch (1/8 teaspoon) red pepper flakes
  3. Cover and simmer for 15 minutes, or up to an hour.
  4. Stir in the pasta, and cook for 8-12 minutes, or until it’s cooked to your liking
  5. Adjust the flavor with salt, pepper, and red pepper flakes
  6. Remove the Parmesan rinds and bay leaves


Garnish with freshly grated Parmesan cheese and parsley


Makes 6-8 servings