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13. Vegan Pasta e Fagioli

Prep Time: 10 mins

Cook Time: 40 mins

Total Time: 50 mins

Servings: 4

Ingredients

• 2 tsp olive oil

• 1/2 cup chopped red onion

• 2 garlic cloves minced

• 1/2 cup carrots that thinly sliced, or chopped small

• 1/2 cup chopped celery

• 2 tbsp tomato paste

• 15 oz can of diced tomatoes

• 3 cups of broth

• 15 oz can of white beans

• 1/2 tsp salt

• 1/4 tsp black pepper

• 1 cup small pasta shells elbows, or other

• 1/2 tsp rosemary

• 1/2 tsp dried thyme

• 1/2 tsp dried oregano

• fresh basil & red pepper flakes for garnish

Instructions

• In a large pan, add oil medium heat. Include the onion, garlic, carrots, and celery, and cook until the onion is clear. At that point include the tomato glue and blend in.

• Include the tomatoes, and the spices, and blend in, and cook until the tomatoes are delicate.

• At that point include your stock, beans, salt, and pepper, and blend in, and stew for 15-20 minutes.

• In the mean time, make your pasta independently as indicated by the bearings on the bundle. Include your pasta to the bubbling soup, blend in, taste and change flavor, and embellishment with basil.

• On the other hand, add uncooked pasta. Try to add 1 cup more stock at the previous advance. Add the pasta after 15 mins at that point keep on cooking until pasta is cooked to inclination

• Add red pepper pieces and present with a side of garlic bread.