Vegetarian Pasta e Fagioli
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Course: Appetizer, Dinner, Lunch, Side Dish, Soup
Cuisine: Italian
Keyword: Comfort Food, Healthy, Legumes, Pasta, Vegetarian
Servings: 6 servings
Calories: 328kcal
Author: Chef Bill Collins

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.
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