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. Or maybe 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
- Slow cooker
- olive oil
- garlic minced
- celery diced
- onion diced
- 5 cups vegetable broth
- 28 oz. can crushed tomatoes
- 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
- 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!
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Hi Karen, thank you for this wonderful receipe. Pasta E Fagioli is SO good but I have never made it myself (unless warming it up from Olive Garden counts, which I don’t, lol). I will definietly bookmark this and try it soon. Thanks again for sharing.
It’s really good and so much better for you than takeout. You know exactly what is going into it when you make it yourself.