VEGETARIAN PASTA FAGIOLI SOUP RECIPE

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Vegetarian Pasta Fagioli Soup Recipe image

This post may contain an affiliate link. See my disclosure policy. This Vegetarian Pasta Fagioli Soup recipe is adapted from the Fall 2016 Wegmans Menu magazine. I found a Pasta Fagioli with Spinach soup recipe that I wanted to try. It calls for proscuitto, but since I eat mostly vegetarian, I decided to make my own vegetarian version.Now that fall is back and the temps are cooler, soup recipes are calling and I wanted to share this one with you again. Ingredients needed for V...

Provided by @MakeItYours

Number Of Ingredients 9

1 can (28 oz) of Italian Classics Crushed Tomatoes
1 pkg of diced mirepoix (found in the produce section)
2 cans (15.5 oz) of Cannellini Beans, undrained
1 clove of garlic - chopped
2 tsp dried rosemary leaves
1 cup of vegetable broth (I used 1 Herb-Ox vegetable bouillion cube + 1 cup of water)
1 cup of Ditalini Pasta
2 tsp dried parsley
3 oz of fresh baby spinach

Steps:

  • This is an easy "dump" and let simmer soup recipe!
  • Add the 1 cup of vegetable broth, crushed tomatoes, diced mirepoix, and 2 cans (undrained) of Cannellini Beans to your soup pot.
  • Add your garlic, rosemary, and parsley and bring to a boil. Once it reaches a boil, cover and turn the heat down to low. Let this simmer for a good 30 minutes or so. About 10 minutes before serving, add a cup of Ditalini Pasta and cook until tender.
  • When you are ready to serve, stir in the spinach and stir until it gets warmed up - but not cooked to the point of being mushy.
  • I like to top mine with a bit of Parmesan cheese and serve with some toasted garlic and cheese bread!

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