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vegan recipe, paste e fagoli, meatless monday
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5 from 6 votes

Pasta e Fagoli

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

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
  • 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

Instructions

  • 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.