Pasta e Fagioli Soup
Ingredients
- 2 Tbsp. olive or canola oil
- 1 yellow or white onion (finely diced)
- 2 carrots (finely diced)
- 1 stalk celery (finely diced)
- 3-4 cloves garlic (crushed and minced)
- 1/2 lb. cremini mushrooms (minced)
- 1 19- ounce can cannellini beans (white kidney beans, drained and rinsed)
- 1 19- ounce can red kidney beans (drained and rinsed)
- 2 15- ounce cans petite diced tomatoes (no salt added)
- 6 cups low-sodium vegetable broth
- 1 Tbsp. dry Italian herb seasoning blend
- 1 bay leaf
- 1/2 tsp. black pepper
- 1.5 cups whole wheat pasta of your choice (ditali or ditalini is traditional)
Instructions
- In a large soup pot or Dutch oven, heat oil over medium heat until shimmering.
- Add onion, carrots, celery, garlic and mushrooms. Sauté until onions are translucent and mixture is fragrant.
- Add beans, tomatoes, broth, herbs and black pepper. Bring to a boil.
- When mixture has come to a boil, add pasta and cook according to time on pasta package, stirring occasionally. Remove from heat and serve with chopped parsley and nutritional yeast.
GREAT ADDITIONS/SUBSTITUTIONS
- Try tomato sauce or canned crushed tomatoes instead of the petite diced tomatoes.