In Connecticut this week, we’re un-Spring-like. A breath of frigid, windy weather resembling wineer assails us and my cooking responds in kind. It’s time for Pasta fagioli soup, which is 100 times better than Olive Garden’s. Minus the beef makes it vegan perfection. In Italy, meat isn’t typically the featured ingredient in this soup that’s almost a stew. This classic Italian soup is comforting and delicious, and takes less than an hour to prepare. It’s also a one dish meal. Brava.
Pasta e Fagioli —Serves 4 to 6
Ingredients:
1 1/2 cups small pasta shells (the size of Ronzoni’s #23 shells)
2 tablespoons olive oil
1 large, finely chopped onion
1-2 chopped cloves of garlic
1 cup finely chopped celery
2 cups marinara sauce
1/2 teaspoon salt
1 tablespoon chopped parsley
1⁄8 teaspoon pepper
1-quart light vegetable broth
2 cups cooked white beans (or 1 can with liquid)
One tablespoon grated vegan Parmesan cheese for garnish
Preparation:
Heat olive oil in large saucepan. Add onions, celery, garlic and brown lightly. Stir in marinara sauce, parsley, salt and pepper; cook for 10 minutes. Add vegetable broth and beans, and bring to a boil. Cook for about 10 more minutes. Stir in pasta shells and boil uncovered for 15 minutes, or until tender. Stir frequently to prevent pasta from sticking. Serve piping hot. Add grated vegan Parmesan cheese. To reheat, stir in boiling water to desired consistency, and heat over low flame.