Vegan Pasta e Fagioli
Made in just one pot, this Vegan Pasta e Fagioli Soup Recipe features two types of beans, chickpea-lentil pasta and a touch of fresh rosemary for a delicious and robust flavor.
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4 -6 people
Heat olive oil over in a soup pot over medium-high heat.
Then add chopped shallot and garlic and season with kosher salt to taste. Cook on medium-low for 3 minutes, stirring occasionally.
Add diced tomatoes and their juice and cook over medium heat for 5 minutes.
Add the beans and vegetable broth. Gently stir to combine.
Add rosemary sprig and bring to a boil. Once boiling, reduce the heat to a slow simmer and cook covered for 15 minutes.
Use a slotted spoon to remove the rosemary sprig and any large pieces of rosemary that many have fallen off during the cooking process.
Stir in the pasta and cook uncovered on medium-high until pasta is tender (approximately 8-12 minutes).
Continue to remove large pieces of rosemary with slotted spoon as they float to the top.
Once pasta is tender, turn off the heat and stir in fresh, chopped parsley.
Season with kosher salt and freshly ground black pepper to taste.