Vegetarian Pasta Fagioli

• Vegan

• Produce

  • 125 g Baby spinach
  • 1/2 tsp Basil, dried
  • 1 Carrot
  • 1 Celery stalk
  • 2 cloves Garlic
  • 1/2 Onion
  • 2 tbsp Parsley
  • 1 780 gram can Tomatoes, whole
  • 1 570 gram jar White beans
  • 1 Zucchini

• Canned Goods

  • 1 cup Vegetable stock

• Pasta & Grains

  • 200 g Short pasta

• Baking & Spices

  • 1 Pepper
  • 1/2 tsp Salt

• Oils & Vinegars

  • 1 tbsp Olive oil

Found on cilantroandcitronella.com

Description

Ingredients

• 1 tablespoon olive oil
• Half an onion, chopped
• 1 carrot, diced
• 1 celery stalk, chopped
• 2 cloves of garlic, minced
• 1 zucchini, sliced
• 1/2 teaspoon dried basil
• 780 gram can (28 oz) of whole tomatoes
• 570 gram jar (20 oz) of white beans
• 125 grams (4.5 oz) baby spinach
• 1 cup vegetable stock
• 2 tablespoons parsley, chopped
• 1/2 teaspoon salt
• Pepper, to taste
• 200 grams (7 oz) short pasta

Directions

• Heat a large pot over medium-high heat and add the oil, onion, carrot and celery. Fry for a couple of minutes, stirring occasionally, until the onion is soft and transparent.
• Add the garlic and fry until soft, then add the zucchini and basil. Fry for another couple of minutes, stirring occasionally.
• Add the tomatoes and their juice and use your spoon to break them into smaller pieces.
• Add the beans and their liquid, spinach, vegetable stock, parsley, salt and pepper. Bring to a boil then reduce the heat to medium-low and simmer for about 15 minutes.
• Meanwhile in a separate pot, cook the the pasta until al dente. Drain and add the pasta to the soup. Serve immediately.

Nutrition