Vegetarian Pasta Fagioli

Vegetarian Pasta Fagioli is a delicious blend of noodles, beans, vegetables, and Italian spices coated in a tomato sauce.  This version has no soup broth, so it’s easier for little mouths to eat and you can enjoy it year round!

 

Vegetarian Pasta Fagioli

 

My kids looooove pasta.  I know that if I’m ever in a jam and don’t have dinner planned, or my husband and I order out, my kids will eat pasta.  Their all-time favorite meals is a spin on a classic Italian dish.  My Vegetarian Pasta Fagioli is a delicious blend of noodles, beans, vegetables, and Italian spices coated in a tomato sauce.  This version has no soup broth, so it’s easier for little mouths to eat and you can enjoy it year round!

 

Traditional Pasta e Fagioli is a soup.  I love soup, but I have 2 toddlers so serving soup to them is really not possible.  I decided to give this classic dish an upgrade and reduced the liquid so that the pasta soaks up all the liquid.  This recipe is more like a pasta dish, and not a soup.  I make this meal probably once a month because my kids end up scrapping the bowl each time they eat it.  It’s a huge hit!

 

To start, chop onion, celery, and carrot and set aside.  Mince garlic and set aside.  Add 1 ½ Cups of rinse white beans plus 1 cup water to a food processor and puree until smooth, set aside.  This will help thicken the liquid the pasta cooks in.

 

   

 

Heat a large pot over medium heat and add oil.  Add chopped onion, celery, and carrot and sauté for about 10 minutes, until vegetables are soft.  Then add garlic and sauté for 1 minute.  Add bean puree, the remainder of the beans, crushed tomatoes, chicken broth, water, bay leaves, basil, parsley, oregano, salt, and pepper.  Stir well.  Bring to a boil, cover, reduce heat to low and let simmer for 20 minutes.

 

 

Add pasta, bring back to a boil and cook for 15 minutes, until most of the liquid has been absorbed and pasta is cooked.

 

 

My Vegetarian Pasta Fagioli is a delicious blend of noodles, beans, vegetables, and Italian spices coated in a tomato sauce.  This version has no soup broth, so it’s easier for little mouths to eat and you can enjoy it year round!  This recipe makes a lot so you will be guaranteed to have left overs the next day!

 

Vegetarian Pasta Fagioli

 

I hope you enjoy these bites of flavor!

Vegetarian Pasta Fagioli

Vegetarian Pasta Fagioli is a delicious blend of noodles, beans, vegetables, and Italian spices coated in a tomato sauce.  This version has no soup broth, so it’s easier for little mouths to eat and you can enjoy it year round! 
Prep Time 5 mins
Cook Time 1 hr
Total Time 1 hr 5 mins
Course Main Course
Cuisine Italian
Servings 8

Ingredients
  

  • ½ Large White Onion, Chopped About 2 Cups
  • 3 Celery Stalk, Chopped About 2 Cups
  • 3 Carrots, Chopped About 2 Cups
  • 3 Cloves Garlic, Minced
  • 1 Tablespoon Olive Oil
  • 2 Cans Navy or Great Northern Beans, Rinsed and Drained
  • 28 Ounce Canned Crushed Tomatoes
  • 4 Cups Low Sodium Vegetable Broth
  • 2 ½ Cups Water
  • 2 Bay Leaves
  • 2 Teaspoons Dried Basil
  • 2 Teaspoons Dried Parsley
  • 2 Teaspoons Oregano
  • ½ Teaspoon Salt
  • ¼ Teaspoon Pepper
  • 1 Pound Ditalini Pasta, or Small Shells

Instructions
 

  • Chop onion, celery, and carrot and set aside.
  • Mince garlic and set aside.
  • Add 1 ½ Cups of the beans plus 1 cup water to a food processor and puree until smooth, set aside.
  • Heat a large pot over medium heat and add oil.
  • Add chopped onion, celery, and carrot and sauté for about 10 minutes, until vegetables are soft.
  • Add garlic and sauté for 1 minute.
  • Add bean puree, the remainder of the beans, crushed tomatoes, chicken broth, water, bay leaves, basil, parsley, oregano, salt, and pepper. Stir well.
  • Bring to a boil, cover, reduce heat to low and let simmer for 20 minutes.
  • Add pasta, bring back to a boil and cook for 15 minutes, until most of the liquid has been absorbed and pasta is cooked.

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