Meatless Monday: Pasta e Fagoli Recipe- Vegan with a Gluten Free Option

vegan recipe, paste e fagoli, meatless monday

vegan recipe, paste e fagoli, meatless monday

I love a good, hearty soup in the winter. I like something filling but not fatty, and packed with veggies, which is especially lovely after the over-indulgences of the holidays. I was in the mood for a get-me-back-on-track meal and this soup really fit the bill. It's also pretty simple to cook and comes together fast. It doesn't need anything at all to go with it and still feel satisfying, but you could pair it with a good quality sourdough and really put it over the top. I love that I got to use some of the curly kale I've got growing in my backyard garden plat- love those winter veggies! If you don't have kale, fresh spinach will work as well. I also used nutritional yeast, a vegan mainstay because it imparts a cheesy, umami type flavor but if you don't have it, you can omit it no problem.

This is such a hearty, versatile soup I can see myself serving this at a casual dinner party with the aforementioned sourdough and a nice red wine. Yum. But for me it fit the bill as a delicious, filling, healthy bowl of soup while curled up in front of a marathon viewing of Parks and Recreation while it rained buckets outside. Perfection.

Ingredients:

1 bag of dried red kidney beans, cooked -or- 3 cans red kidney beans
1 26 ounce can chopped tomatoes
1 16 oz box of pasta shells, gluten free if desired
6 cups vegetable broth
1 medium onion, finely minced
3T (or more) powdered garlic
3 ribs celery, chopped
1 teaspoon powdered sage
3 teaspoons dried basil leaves
3 bay leaves
2 teaspoons salt (optional or to taste)
One medium bunch kale, chopped (remove stems if needed) -or- the same amount fresh spinach
3 tablespoons nutritional yeast
freshly-ground black pepper, to taste'

Directions:

Start cooking the pasta shells according to manufacturer's instructions. While that cooks, sauté the onion and celery in a non-stick skillet until the onion begins to caramelize. Once finished, add the celery & onion and all other ingredients to a large stockpot and bring to a gentle boil. Once the pasta is done cooking, drain and add to the stockpot. Simmer for around 15 minutes and adjust any seasonings you might want to. I love garlic so I usually add lots, but you can also add more sage or nutritional yeast. Remove the three bay leaves and serve.

Serves 6-8

vegan recipe, paste e fagoli, meatless monday

5.0 from 6 reviews
Pasta e Fagoli
Author: 
Serves: 6-8
 
Pasta e Fagoli - Vegan with a Gluten Free Option
Ingredients
  • 1 bag of dried red kidney beans, cooked -or- 3 cans red kidney beans
  • 1 26 ounce can chopped tomatoes
  • 1 16 oz box of pasta shells, gluten free if desired
  • 6 cups vegetable broth
  • 1 medium onion, finely minced
  • 3T (or more) powdered garlic
  • 3 ribs celery, chopped
  • 1 teaspoon powdered sage
  • 3 teaspoons dried basil leaves
  • 3 bay leaves
  • 2 teaspoons salt (optional or to taste)
  • One medium bunch kale, chopped (remove stems if needed) -or- the same amount fresh spinach
  • 3 tablespoons nutritional yeast
  • freshly-ground black pepper, to taste
Instructions
  1. Start cooking the pasta shells according to manufacturer's instructions.
  2. , While that cooks, sauté the onion and celery in a non-stick skillet until the onion begins to caramelize.
  3. Once finished, add the celery & onion and all other ingredients to a large stockpot and bring to a gentle boil.
  4. Once the pasta is done cooking, drain and add to the stockpot. Simmer for around 15 minutes and adjust any seasonings you might want to. (I love garlic so I usually add lots, but you can also add more sage or nutritional yeast. )
  5. Remove the three bay leaves and serve.

 

Author: Amy

Amy is a homeschooling mom of two teens that just relocated to a small neighborhood close to downtown Birmingham, AL. She enjoys gardening, travel, crochet, embroidery, and exploring a more urban lifestyle. To contact Generations of Savings for sponsorship, reviews, giveaways, press trips, or general information please email everydimecounts@gmail.com

23 thoughts on “Meatless Monday: Pasta e Fagoli Recipe- Vegan with a Gluten Free Option”

  1. This sounds and looks really good. I have never made a pasta e fagoli before but I am going to have to try this recipe. It does look really feeling too. Thanks for sharing.

  2. Oh I would love this for a winter warmer. I love all the chunky veg and pasta in soups like this, they’re always so delicious.

  3. Okay Amy, I am trying so hard to get with you on the meatless thing but a few things are really stopping me. One is that I grew up eating my Moms Homemade Soup and would shop with her when she went to the Butchers to get them to cut her a fresh soup bone to put inside of her soup pot, so I can tell you that here soup had beef in it. Maybe not tons but it had a good flow of shreds throughout. The next reason I can not get on board with the no meat thing is just because I love it! I am a carnivore and proud of it. Now, I’m with you on going for the simplicity of a good full pot of veggies with lots of flavor but hold all the pasta. I cooked Kale for New Year instead of cabbage or greens and I must say thanks to my Nursing Professors for turning me onto this green. My Mother never cooked it and I had never heard of it until I was in Nursing School learning Nutrition and it kind of stuck. Thanks for sharing this, I have to share it with the Ellebstyles Website. She has a good juicing recipe over there you should check out.

  4. Omg this dish looks beyond delicious!!! I’m starving to death right now so I’m going to be thinking about this until dinner lol

  5. i love a good winter soup too! 🙂 i haven’t tried any new dishes in a while.. i need to start getting back into the habit of that!

  6. I haven’t made fasta e fagoli in ages – I’d love to try this with the nutritional yeast and kale – sounds yummy and healthy!

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