How to Prepare Quick Vegetarian Pasta E Fagioli Soup

Hey everyone, it's John, welcome to my recipe page. Today, I'm gonna show you how to make a special dish, Recipe of Quick Vegetarian Pasta E Fagioli Soup. It is one of my favorites. For mine, I'm gonna make it a bit tasty. This will be really delicious.

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Many things affect the quality of taste from Vegetarian Pasta E Fagioli Soup, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Vegetarian Pasta E Fagioli Soup delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To get started with this recipe, we must first prepare a few ingredients. You can cook Vegetarian Pasta E Fagioli Soup using 16 ingredients and 10 steps. Here is how you cook it.

I made this soup for my contribution to the family Christmas dinner. The recipe I was using as a guideline called for the parmesan to be added while the soup was cooking, but since one of my family members is vegan, I decided to serve it on the side so those who wanted it could add it to their own. I didn't measure oil, herbs, or salt, amounts are estimates. Feel free to adjust as you need to.

Ingredients and spices that need to be Make ready to make Vegetarian Pasta E Fagioli Soup:

1. 2 tbsp olive oil
2. 1 medium yellow onion, chopped
3. 1 cup carrots, chopped or julienned
4. 4 stalks celery, chopped
5. 1 dash salt
6. 6 clove garlic, minced
7. 4 quart vegetable stock
8. 1 can (29 oz) petite diced tomatoes
9. 2 can (15 oz.) dark red kidney beans, drained and rinsed
10. 2 can (15 oz.) cannellini beans, drained and rinsed
11. 1 dash oregano, dried
12. 1 tsp rosemary, fresh
13. 4 oz dried pasta
14. 2 tbsp basil, fresh
15. 2 tbsp Italian parsley, fresh
16. parmesan cheese, fresh, shredded (optional)

Instructions to make to make Vegetarian Pasta E Fagioli Soup

1. Add olive oil to a large soup pot over medium heat.
2. When oil is hot (surface looks shimmery), add onion, carrots, and celery. Season with salt.
3. When onion starts to turn translucent, add minced garlic.
4. When onion is completely translucent, add stock to pot and turn heat up to high.
5. Add tomatoes (juice and all), canned beans, oregano, and rosemary. Add salt to taste.
6. When soup comes to a boil, reduce heat so that soup simmers.
7. When vegetables are tender, add pasta, fresh basil, and fresh parsley.
8. While pasta is cooking, taste broth and adjust seasoning if desired. (I added a little garlic powder.)
9. When pasta is done, soup can be served, or it can be kept on low heat until time to serve.
10. To serve, sprinkle 1-2 tablespoons shredded parmesan on each bowl of soup (if desired). To make it vegan, cheese can be omitted, or a dairy-free cheese such as Daiya mozzarella-style shreds can be substituted for the parmesan.

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