Ingredients
- 1 tablespoon olive oil
- 2 carrots (medium size, peeled and chopped)
- 1 onion (medium size, peeled and chopped)
- 2 teaspoons rosemary (dried)
- 2 teaspoons thyme (dried)
- 2 bay leaves
- 2 garlic cloves (peeled and minced)
- 28 oz can of whole tomatoes (crushed with juice)
- 1 oz parmesan rinds (if available)
- 6 cups vegetable stock
- 2 cans 15 oz cans of pinto beans
- ½ teaspoon red pepper flakes (optional)
- 6 oz elbow macaroni (or small shells)
- 1 dash salt
- 1 dash pepper
- 3 tablespoons parsley (fresh, chopped)
- ½ cup parmesan cheese (grated, optional)
Instructions
- 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
- 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
- Cover and simmer for 15 minutes, or up to an hour.
- Stir in the pasta, and cook for 8-12 minutes, or until it’s cooked to your liking
- Adjust the flavor with salt, pepper, and red pepper flakes
- Remove the Parmesan rinds and bay leaves
Notes
Garnish with freshly grated parmesan cheese and parsley
Nutrition Facts
Vegetarian Pasta e Fagioli
Amount per Serving
Calories
328
% Daily Value*
Fat
6
g
9
%
Saturated Fat
2
g
13
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
3
g
Cholesterol
6
mg
2
%
Sodium
1669
mg
73
%
Potassium
826
mg
24
%
Carbohydrates
56
g
19
%
Fiber
10
g
42
%
Sugar
9
g
10
%
Protein
15
g
30
%
Vitamin A
4371
IU
87
%
Vitamin C
20
mg
24
%
Calcium
232
mg
23
%
Iron
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.