pasta fagioli soup
This vegan pasta fagioli soup is so delicious I cannot even describe. So many flavors - think chili meets Italian soup. It is also super simple. Make a giant batch because we all know soup is always better as leftovers!
1 TBS olive oil
8 ounce can of tomato sauce
3 cups water (sub veggie broth if no bouillon)
3 TBS veggie bouillon paste
1 can diced tomatoes
1 package of beyond beef
15 ounces of red kidney beans (cook ahead if dry - drain if canned)
15 ounces of great northern beans (cook ahead if dry - drain if canned)
2 cups ditalini pasta
2 tsp granulated sugar
2 tsp dried basil
2 tsp dried oregano
1 tsp dried thyme
Salt and freshly ground black pepper
1 1/2 cups chopped yellow onion
1 cup diced carrots (about 2 medium)
1 cup diced celery (about 3 stalks)
3 cloves garlic, minced (1 Tbsp)
fresh parsley for serving
Instructions
Cook beyond beef and set aside.
Heat olive oil in a pot. Add onions, carrots, and celery and saute over medium-high heat until tender about 6 minutes, add garlic and saute 1 minute longer.
Add water, bouillon, tomato sauce, canned tomatoes, sugar, basil, oregano, thyme, and cooked beyond beef then season with salt and pepper to taste.
Bring to a boil then reduce heat to medium-low, cover with lid and allow to simmer, stirring occasionally, until veggies are soft, about 15 - 20 minutes.
Prepare ditalini pasta according to directions on package, cooking al dente.
Add cooked and drained pasta to soup along with beans and heat a few more minutes.
Thin with a little more veggie broth desired.