Vegetarian Pasta Fagioli

  • Ingredients

  • 1 tablespoon olive oil
  • Half an onion, chopped
  • 1 carrot, diced
  • 1 celery stalk, chopped
  • 2 cloves of garlic, minced
  • 1 zucchini, sliced
  • 1/2 teaspoon dried basil
  • 780 gram can (28 oz) of whole tomatoes
  • 570 gram jar (20 oz) of white beans
  • 125 grams (4.5 oz) baby spinach
  • 1 cup vegetable stock
  • 2 tablespoons parsley, chopped
  • 1/2 teaspoon salt
  • Pepper, to taste
  • 200 grams (7 oz) short pasta


  • Heat an outsized pot over medium-high heat and add the oil, onion, carrot and celery. Fry for a handful of minutes, stirring sometimes, till the onion is soft and clear.
  • Add the garlic and fry till soft, then add the zucchini and basil. Fry for one more number of minutes, stirring sometimes.
  • Add the tomatoes and their juice and use your spoon to interrupt them into smaller items.
  • Add the beans and their liquid, spinach, vegetable stock, parsley, salt and pepper. wake a boil then scale back the warmth to medium-low and simmer for concerning quarter-hour.
  • meantime in a very separate pot, cook the the food till hard. Drain and add the food to the soup. Serve right away.


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