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Pasta e Fagioli

Pasta e Fagioli recipe

A recipe that proves that anyone can make healthful, homemade soups in their own kitchen.

  • Author: Dr. Rosane Oliveira
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: 6 1x
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Ingredients

  • 4 tsp garlic, fresh, minced
  • 1 1/2 cup celery, chopped
  • 1 cup onion, chopped
  • 1 tsp basil, dry
  • Black pepper, freshly ground, to taste
  • 5 cups vegetable broth, low-sodium
  • 4 cups tomatoes, crushed, low-sodium
  • 1 bay leaf
  • 3 cups kidney beans, cooked, rinsed
  • 1 cup pasta of choice, uncooked
  • Basil, fresh, chopped (to serve)
  • Vegan Parmesan (to serve, optional)

Instructions

  1. Heat a large pot to medium high heat.
  2. Add garlic, celery, onion, dried basil, and freshly ground black pepper and cook about five minutes, until vegetables begin to get soft and brown, adding a few drops of vegetable broth if sticking occurs.
  3. Add vegetable broth, crushed tomatoes and bay leaf. Bring to a boil then reduce heat and simmer covered for 15 minutes.
  4. Add kidney beans and pasta. Simmer uncovered for another 10-15 minutes or until the pasta is cooked.
  5. Remove bay leaf. Ladle into bowls and garnish with fresh basil and vegan Parmesan then serve.

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Rosane Oliveira, DVM, PhD

President & CEO, Plant-Based Life Foundation | Dr. Rosane Oliveira combines a lifelong passion for nutrition with 25 years of genetics research to create programs that help people develop healthy habits on their journey towards a more plant-based lifestyle. She is a Visiting Clinical Professor in Public Health Sciences and was the founding director of the first Integrative Medicine program at the UC Davis School of Medicine. She completed her postgraduate studies in Brazil and did her postdoctoral training in immunogenetics and functional genomics at the University of Illinois at Urbana-Champaign.