Spring Vegan Pasta E Fagioli
An amazing vegan version of the classic pasta e fagioli with spring veggies. Healthy, hearty and so delicious!
Servings: 4
Calories: 283kcal
Ingredients
- 8 Ounces (1 Cup) Ditalini pasta or other small pasta
- 2 Tablespoons Olive oil
- 2 Carrots, chopped
- 1 Leek, chopped
- 1 rib of Celery, chopped
- 6 Cloves Garlic, chopped
- 1 Can (15oz.) Cannellini beans
- 1 Cup Fresh peas, I used English peas
- 8 Ounces Sun dried tomatoes
- 6 Cups Vegetable broth
- 2 Teaspoons Fresh lemon juice
- Salt and Pepper to taste
Instructions
- First, cook the pasta. Boil the pasta according to the package directions. Cook until just al dente or a little under since you will be adding it to the soup and it will continue to cook slightly. Drain the pasta when done.
- In the meantime, heat the olive oil on medium high in a large soup pot.
- Then add the chopped carrots, leeks, celery and garlic. Saute, reducing heat as needed until the vegetables have softened. About 5 minutes.
- Next, add the cannellini beans, peas and sun dried tomatoes. Saute for another 2-3 minutes. Season with a few pinches of salt and pepper.
- Now, pour the vegetable broth and lemon juice into the pot. Stir to combine.
- Bring to a simmer. Reduce heat to low and simmer for about 10 minutes. Season with a pinch more salt and pepper.
- Then, add the pasta to the pot. Stir and simmer for a minute or 2. Taste and adjust seasoning. Adding salt and pepper to taste, and more lemon juice if needed. Serve immediately. I like to top with parsley.
Notes
I don't recommend boiling the pasta in the broth for this recipe. It won't be brothy and will get thick. I wouldn't skip the pre-boiling step.
Nutrition
Calories: 283kcal | Carbohydrates: 91g | Protein: 18g | Fat: 3g | Potassium: 2313mg | Fiber: 12g | Sugar: 15g | Vitamin A: 7005IU | Vitamin C: 43.6mg | Calcium: 115mg | Iron: 7.1mg