Our Pasta e Fagioli recipe is proof that anyone can make healthful, homemade soups in their own kitchen. Using fresh plant-based ingredients like tomatoes, onion, garlic, celery, beans and pasta, you will be amazed at the rich depth of flavor that is achieved in only 40 minutes of simmering on the stove. Enjoy it as a delightful first course before dinner, or cozy up with a bowl on those chilly winter days.
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.
Add vegetable broth, crushed tomatoes and bay leaf. Bring to a boil then reduce heat and simmer covered for 15 minutes.
Add kidney beans and elbow macaroni. Simmer uncovered for another 10-15 minutes or until the pasta is cooked.
Remove bay leaf. Ladle into bowls and garnish with fresh basil and vegan Parmesan then serve.
Rosane Oliveira, DVM, PhD
Rosane Oliveira, DVM, PhD is Founding Director of UC Davis Integrative Medicine and Adjunct Assistant Professor at the Department of Public Health Sciences at the School of Medicine at the University of California Davis. Blending a life-long passion for food and nutrition with over 20 years of scientific experience in genetic research, Dr. Oliveira is devoted to educating people about how food and lifestyle choices can affect genetic expression–i.e. how genes are turned on and off and either cause disease or promote health. She is a native of Rio de Janeiro, Brazil and has lived in the US since 2003.