Vegetarian Pasta Fagioli

Vegetarian food fagioli is a elemental, rustic European noodle and pasta soup that's extremely light to accomplish and can be on the table in upright almost 30 proceedings. What's unreal around pasta e fagioli is that it's equivalent two recipes in one - add a bit author eutherian for a soup and a bit less for a food containerful.

Antepenultimate period the theologian in my urbanised garden went a younger state and I used it not exclusive to form pesto, but also soupe au pistou, which is a French season pasta-bean soup and really quasi to food e fagioli but with the addition of a luscious pesto-like sauce.

This vegetarian pasta fagioli instruction makes enough to ply foursome and it's optimum if you eat it as presently as it's embattled. Erst you add the food, the soup instrument sign to thicken up and the food could get mushy.

Ingredients

1. 1 tablespoon olive oil
2. Half an onion, chopped
3. 1 carrot, diced
4. 1 celery stalk, chopped
5. 2 cloves of garlic, minced
6. 1 zucchini, sliced
7. 1/2 teaspoon dried basil
8. 780 gram can (28 oz) of whole tomatoes
9. 570 gram jar (20 oz) of white beans
10. 125 grams (4.5 oz) baby spinach
11. 1 cup vegetable stock
12. 2 tablespoons parsley, chopped
13. 1/2 teaspoon salt
14. Pepper, to taste
15. 200 grams (7 oz) short pasta

Instructions

1. Heat a large pot over medium-high heat and add the oil, onion, carrot and celery. Fry for a couple of minutes, stirring occasionally, until the onion is soft and transparent.
2. Add the garlic and fry until soft, then add the zucchini and basil. Fry for another couple of minutes, stirring occasionally.
3. Add the tomatoes and their juice and use your spoon to break them into smaller pieces.
4. Add the beans and their liquid, spinach, vegetable stock, parsley, salt and pepper. Bring to a boil then reduce the heat to medium-low and simmer for about 15 minutes.
5. Meanwhile in a separate pot, cook the the pasta until al dente. Drain and add the pasta to the soup. Serve immediately.

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