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30-Minute Vegetarian Pasta Fagioli

  • Author: Homemaker's Habitat

Description

Pasta Fagioli is a super simple and satisfying one-pot meal. This vegetarian version incorporates a hefty dose of beans, veggies and pasta into a satisfying and kid-friendly dish that’s ready in just 30 minutes.


Ingredients

Scale
  • 1 tablespoon olive oil
    1 medium onion, diced
    1 large carrot, peeled and diced
    1 celery stalk, diced
    1 small crookneck or zucchini squash, diced
    3 cloves garlic, minced
    1 teaspoon Italian seasoning
    1 can fire roasted diced tomatoes
    4 cups vegetable broth
    2 cups water
    1 parmesan cheese rind, apx 1″ square
    6 ounces short pasta such as macaroni or ditalini
    2 cans cannelloni beans or 1 can each cannelloni and kidney beans, drained
    1/3 cup frozen chopped spinach (optional)
    Salt, pepper and grated parmesan cheese to taste

Instructions

  1. Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrot, celery and squash and cook until veggies soft and translucent, about 10 minutes. Add garlic and cook for 2 or 3 minutes more.
  2. Add Italian seasoning, tomatoes, vegetable broth, water and parmesan cheese rind. Bring to a boil and reduce heat to medium low. Simmer soup for about 10 minutes to let flavors bloom.
  3. Add pasta and cook according to package instructions until barely al dente (5-8 minutes depending on the pasta you’ve chosen).
  4. Add beans and spinach and cook for 2 minutes more until evenly heated. Remove parmesan cheese rind. Season with salt and pepper and top with grated parmesan cheese to serve.