Pasta e Fagoli
Pasta e Fagoli - Vegan with a Gluten Free Option
Servings: 6 -8
Author: Generations of Savings
- 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
- 3 T 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
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.