It’s getting pretty chilly around here in New England, and for me that means it’s time for comfort food. What could be more comforting than a big, piping hot bowl of soup with a side of crusty bread?
I love pasta fagioli, and adapted this recipe so that my toddler could enjoy it too. It’s free of milk and soy, and also happens to be vegan. Normally pasta fagioli is served with lots of grated parmesan, but I find it just as tasty without the cheese. The resident four year old isn’t normally a big soup fan, but gobbled this one right up.
Dairy-Free Pasta Fagioli (also vegan)
makes about 10 cups, or 5 servings
2 carrots, peeled and chopped into bite sized pieces
2 celery stalks, finely chopped
1/2 onion, finely chopped
3 cloves garlic, minced
15 oz can tomato sauce
15 oz cannelini beans, liquid included
32 oz veggie broth
2 tablespoons fresh parsley, finely chopped
1 tablespoon fresh oregano, finely chopped
1 tablespoon fresh basil, finely chopped
1 bay leaf
1 cup water
1 cup ditallini pasta
2 tablespoons olive oil
Heat a large stock pot over medium heat. Add your olive oil and heat, then add your carrots, celery and onion. Cook until the vegetables start to soften, then add your garlic. Cook for about two more minutes, stirring constantly. Add the beans, tomato sauce, veggie broth, and water. Give it a good stir, then add in your herbs. Bring to a simmer, cover, and cook for about 20 minutes. Add your pasta, and cook until al dente. Serve hot topped with more fresh herbs, and a side of crusty bread.
