Vegan Pasta e Fagioli (Pasta and Beans Soup)

Ingredients

• 2 tbsp Olive oil
• 1 cup Onion, chopped
• 0.5 cup Carrot, chopped
• 0.5 cup Celery, chopped
• 3 cloves Garlic, minced
• 8 cups Vegetable broth
• 1 can (28 oz) Diced tomatoes
• 1.5 cans Canned cannellini beans, drained and rinsed
• 0.75 cup Dried small pasta (ditalini, gluten-free)
• 1 tsp Dried rosemary
• 0.5 tsp Dried sage
• 1 tsp Salt
• 0.5 tsp Black pepper
• 0.25 cup Fresh parsley, chopped

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, carrot, 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. Bring to a boil, then reduce heat and simmer for 20 minutes.
4. 4Stir in 1 can of cannellini beans and mash the remaining 1/2 can of beans with a fork. Add both to the soup.
5. 5Add pasta, rosemary, and sage. Cook for 10-12 minutes, or until pasta is tender.
6. 6Season with salt and pepper.
7. 7Serve hot, garnished with fresh parsley.

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