Description
Pasta Fagioli is a super simple and satisfying one-pot meal. This vegetarian version incorporates a hefty dose of beans, veggies and pasta into a satisfying and kid-friendly dish that’s ready in just 30 minutes.
Ingredients
Scale
- 1 tablespoon olive oil
1 medium onion, diced
1 large carrot, peeled and diced
1 celery stalk, diced
1 small crookneck or zucchini squash, diced
3 cloves garlic, minced
1 teaspoon Italian seasoning
1 can fire roasted diced tomatoes
4 cups vegetable broth
2 cups water
1 parmesan cheese rind, apx 1″ square
6 ounces short pasta such as macaroni or ditalini
2 cans cannelloni beans or 1 can each cannelloni and kidney beans, drained
1/3 cup frozen chopped spinach (optional)
Salt, pepper and grated parmesan cheese to taste
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrot, celery and squash and cook until veggies soft and translucent, about 10 minutes. Add garlic and cook for 2 or 3 minutes more.
- Add Italian seasoning, tomatoes, vegetable broth, water and parmesan cheese rind. Bring to a boil and reduce heat to medium low. Simmer soup for about 10 minutes to let flavors bloom.
- Add pasta and cook according to package instructions until barely al dente (5-8 minutes depending on the pasta you’ve chosen).
- Add beans and spinach and cook for 2 minutes more until evenly heated. Remove parmesan cheese rind. Season with salt and pepper and top with grated parmesan cheese to serve.