Nicole’s Easy Pasta Fagioli with Carrots
Ok, you guys. This is my go-to vegan soup dish.
The kids LOVE it and I have fun adding different pasta shapes to keep them intersted (ABC’s, snowflakes, etc).
The key is the organic San Marzano tomatoes!
It’s easy to make and keep in the fridge… just be sure to store the pasta in its own container and then add it in right before serving.
Extra virgin olive oil
1 Medium onion minced (I use food processor but don’t make mush!)
1 garlic clove
1 can (28 oz). Whole Peeled San marzano tomoatoes, pureed in food processor
Carrots, peeled and sliced
1 (15oz.) can cannellini beans
1 (15oz.) red beans
1 box organic vegetable stock
lots of Fresh thyme (optional but good)
mini shells, wheels, elbows or ditalini
Sautee garlic in olive oil until soft
Add onion and cook until translucent
Rinse and add beans, stir and simmer for a few minutes
Add carrots, stir and simmer for a few minutes
Add tomatoes and carrots, cook on low until carrots are soft, at least 30 minutes
Add box of stock and fresh thyme (optional)
Salt/pepper to taste.
Cook pasta according to instructions and add before serving.
Serve with crusty bread or crackers.
Store cooked pasta in separate container from soup.
Here are my go-to tomatoes and I’m totally going to stock up on amazon because they are hard to find in my supermarkets.