Another Soup Recipe – Pasta E Fagioli My Way

I love Pasta E Fagioli. It’s so deeply satisfying, I could eat it anytime, no matter the season. But I do it a little differently. I don’t use traditional semolina pasta. I use a high-protein variety like this one. Some people don’t like the taste of alternative pasta selections but I find the strong flavors in the soup can mask any difference in flavor.

If texture is your issue, this is the closest to regular pasta for texture I have found. It’s gluten-free and made with brown rice. If you didn’t know, you wouldn’t know you aren’t eating regular pasta. Buon Appetito!

Pasta E Fagioli

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Equipment

• Slow cooker

Ingredients

  

• olive oil
• garlic minced
• celery diced
• onion diced
• 5 cups vegetable broth
• 28 oz. can crushed tomatoes
• basil
• bay leaf
• salt and pepper to taste
• 2 cans cannellini beans
• 1 cup pasta of your choice
• fresh basil or vegan parmesan cheese for garnish

Instructions

 

• Heat oil and sauté garlic, celery, onion and basil until soft and beginning to brown
• Put sautéed veggies and remaining ingredients (except pasta and garnish) in slow cooker for an hour or two. Add pasta and allow pasta to soften and become tender.
• Remove bay leaf and adjust seasoning as needed.
• Serve and enjoy!

Notes

You can also cook this in a large pot on the stove top. I use the slow cooker because it's easy.

Tried this recipe?Let us know how it was!

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