Vegetable soup recipe for health
Pasta E Fagioli Italian Soup recipe
This vegetarian pasta e Fagioli recipe is a simple, rustic Italian soup that is extremely easy to make and can be ready in as little as thirty minutes.
What’s wonderful about this pasta e Fagioli is that it’s like two recipes in one – add a little more broth for a soup or a little less for a pasta dish!
As with caponata, the eggplant antipasto I just blogged about, you may have a hard time finding a master recipe for pasta e Fagioli.
There are many regional variations – some tomato-based, some broth-based; some thick, others less; some vegetarian, others with bacon or parmesan.
The only thing you can be sure of is that you need pasta and beans.
Italian vegetarian pasta e Fagioli soup is a dish that can be prepared at any time of the year. As with all soups, it’s tasty and comforting in winter, but with the addition of seasonal vegetables like zucchini and fresh tomato, it makes for a delicious, refreshing, vitamin-packed soup that’s wonderful to serve as a vegan main dish alongside a piece of fresh bread
Although the idea of a hot soup in summer might not be very tempting, if you have a home garden, soup is an easy way to use whatever is ripe at the moment.
Last year the basil in my urban garden grew wild and I used it not only to make pesto but also to make soup, which is a summer French soup with pasta and beans, much like vegetarian pasta e Fagioli but with the addition of a pesto-like sauce.
The recipe for this Italian vegetarian pasta e Fagioli soup is enough for four diners and is best eaten as soon as it is ready. Once you add the pasta, the soup starts to thicken and the pasta softens.
So if you’re not sure you can finish the whole soup at once, it’s best to keep the pasta separate from the soup until ready to serve.
You can also freeze the soup without the pasta and just cook fresh pasta and add it later.
This vegetarian pasta e Fagioli recipe is a simple, rustic Italian soup that is extremely easy to make and can be ready in as little as thirty minutes.
Preparation Time- 5 min
Cooking Time- 20 min
Total Time– 25 min
Ingredients
- 1 tablespoon olive oil
- Half of an onion chopped
- 1 diced carrot
- 1 stalk of celery, cubed
- 2 minced garlic cloves
- 1 zucchini cut
- ½ teaspoon dried basil
- A boat (780 grams) of whole tomatoes
- A boat (570 grams) of white beans
- 125 grams of the first shoots of spinach
- 250 ml of vegetable broth
- 2 tablespoons chopped fresh parsley
- ½ teaspoon salt
- pepper to taste
- 200 grams of pasta of a short variety
Instructions
- Heat a large pot over medium-high heat and add the oil, onion, carrot, and celery. Poach for about two minutes.
- Add the garlic and sauté, then the zucchini and the dried basil. Fry for another two minutes, stirring occasionally.
- Add the tomatoes with their juice and use a spoon to cut them into pieces.
- Add the beans with their juice, spinach, vegetable broth, parsley, salt, and pepper. Bring to a boil. Then reduce to medium-low heat and cook for about 15 minutes.
- Meanwhile, boil the pasta al dente in another pot. Drain and add to the soup. Serve right away.
