Tuscan White Bean Soup Pasta E Fagioli |
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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 4 |
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From the 'Vegan Planet' cookbook Ingredients:
8 ounces elbow macaroni or other small pasta |
1 tbsp olive oil |
1 small yellow onion, minced |
1 large garlic clove, minced |
1 6-ounce can tomato paste, blended with 1 cup warm water |
1 1/2 cups cooked -or- 1 15-ounce can cannellini or other white beans, drained and rinsed |
6 cups vegetable stock |
1/4 tsp red pepper flakes, or to taste |
2 bay leaves |
1/4 tsp dried oregano |
salt and freshly ground black pepper, to taste |
Directions:
1. Cook the pasta in a pot of boiling water, stirring occasionally, until just al dente, approx 6 to 8 minutes. Drain and set aside.
2. Heat the olive oil in a large pot over medium heat. Add the onion and cover, cooking until softened, about 5 minutes.
3. Add the garlic and cook for 1 minute, then reduce the heat to low and stir in the diluted tomato paste. Add the beans, stock, red pepper flakes, bay leaves, oregano, and salt and pepper. Raise the heat, bring to a boil, then reduce to low, and simmer for 30 minutes.
4. Add the reserved pasta and cook for 10 minutes to blend the flavors. Serve hot.
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