Vegetarian Soup Recipe: Vegan Pasta e Fagioli

Pasta e Fagioli - hearty Italian vegetarian pasta and bean soup, slow cooker or crockpot friendly vegan recipe

This is a thick soup, almost a stew. Make it more soupy by adding more stock or liquid - just be sure to increase the seasonings too, especially salt.

Pasta e Fagioli Ingredients:

• 1 cup diced celery or fresh fennel
• 2 cups fresh or frozen green beans, 1 - 1 1/2 inch pieces
• 2 small carrots, sliced thin
• 1 cup fresh or frozen peas
• 2 ripe plum tomatoes peeled & chopped, or 2 Tbsp tomato paste, or 1/2 cup tomato sauce
• 1 cup cooked kidney beans (to cook your own, see basic bean recipe
• 8 oz cooked pasta - elbows or small shells are nice
• 2 - 3 Tblsp olive oil
• 1 clove garlic, peeled & minced
• 1/2 tsp ground fennel seed
• 1/2 tsp ground coriander seed
• 1 tsp dried basil OR 1 Tblsp fresh minced
• 1 tsp dried marjoram OR 1 Tblsp fresh minced
• Salt and pepper to taste
• 2 Tblsp minced fresh basil or Italian parsley for garnish
• 4 - 6 cups soup stock and-or bean cooking liquid. Make instant soup stock with a couple of vegan bouillon cubes or veggie flavoring such as Mrs. Dash.

Directions:

1. Put 4 qts salted water on to boil for the pasta
2. Heat the oil on low in a 6 - 8 quart pan
3. Prep the veggies
4. Add the minced garlic to the oil and heat on medium low until lightly browned
5. Add the carrots, celery or fennel, green beans, & chopped fresh tomatoes if using, and sauté 5 minutes on med/high heat
6. Add the herbs and spices, sauté briefly.
7. Add the soup stock and-or bean cooking water, or water & veggie cubes
8. Drain and rinse the kidney beans, then add to pot
9. Add tomato paste or tomato sauce if using, cover and simmer until veggies are tender
10. Meanwhile, cook the pasta in the boiling water for 7 minutes, rinse with cold water & set aside
11. Add the pasta, frozen peas and-or beans to the soup, salt and pepper to taste
12. Cook for 20 more minutes, adding more water or stock as desired
13. Serve garnished with fresh basil or Italian parsley
14. Optional: Add grated Parmesan or soy parmesan cheese

Slow Cooker or Crock Pot Directions:

After sautéing the veggies (or not), combine everything except the cooked pasta and frozen veg to the slow cooker or crock pot. Cook covered on low for six - eight hours. Turn the crockpot to high, and add the frozen veg and cooked pasta in the last 20 minutes of cooking