Vegan Pasta e Fagioli (Pasta and Beans)

Ingredients

• 2 tablespoons Olive Oil
• 1 medium Onion
• 2 medium Carrots
• 2 stalks Celery
• 3 cloves Garlic
• 6 cups Vegetable Broth
• 1 can (28 oz) Diced Tomatoes
• 1 can (15 oz) Cannellini Beans
• 1 can (15 oz) Kidney Beans
• 1/2 cup Small Pasta (ditalini)
• 1 leaf Bay Leaf
• 1 teaspoon Fresh Rosemary
• 1/2 teaspoon Salt
• 1/4 teaspoon Black Pepper
• 2 tablespoons Vegan Parmesan

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery and cook until softened, about 5-7 minutes.
2. 2Add garlic and cook for 1 minute more.
3. 3Pour in vegetable broth and diced tomatoes. Add cannellini beans, kidney beans, pasta, bay leaf, and rosemary.
4. 4Bring to a boil, then reduce heat and simmer for 30 minutes, or until pasta is tender.
5. 5Remove bay leaf. Season with salt and pepper to taste.
6. 6Serve hot, topped with vegan parmesan (optional).

Substitutions

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