VEGAN PASTA E FAGIOLE

Vegan Pasta e Fagiole image

Provided by Kare for Kitchen Treaty

Time 40m

Number Of Ingredients 14

Previous Next

1/4 cup extra virgin olive oil
1/2 medium yellow onion (diced (about 1 cup))
3 medium cloves garlic (minced)
2 teaspoons minced fresh rosemary
1 1/2 teaspoons smoked paprika
3 15-ounce cans cannellini beans
6 cups low-sodium vegetable broth
1 cup canned crushed tomatoes
2 cups uncooked small or medium pasta shells
1 teaspoon kosher salt + more to taste
1/4 teaspoon freshly ground black pepper + more to taste
More olive oil for drizzling
Grated parmesan (for non-vegans or vegan parmesan)
Crushed red pepper flakes

Steps:

Set a large soup pot over medium-low heat. Add olive oil. When hot, add the onion. Saute until soft, about 8 minutes. Add garlic, rosemary, and smoked paprika. Saute, stirring constantly, for one more minute.
Add TWO cans of beans to the pot, liquid included.
Using an immersion blender, puree the mixture right in the pot (you can also puree in a blender and return the mixture to the pot).
Drain the remaining can of beans and add to the pot, along with the broth, tomatoes, 1 teaspoon salt, and 1/4 teaspoon pepper. Increase heat to medium-high and bring to a gentle boil.
Once boiling, add the pasta. Cook until al dente (the exact time depends on package directions - usually about 8 minutes).
Taste, adding more salt and pepper if necessary.
Ladle into bowls and top with a drizzle of olive oil, parmesan (for the non-vegans) or vegan parmesan if using, and a sprinkle of crushed red pepper flakes if desired. Don't forget the crusty bread served alongside!