Pasta e Fagioli
This Pasta E Fagioli is the perfect weeknight vegan dish (if you use veggie stock). It's easy to make, it makes for great leftovers and it's delicious.
TIP:Don’t have ditalini? Substitute another pasta, like orzo or macaroni.
- Contains Wheat
Ingredients
- 3 tablespoons olive oil
- 1 cup chopped onion
- 1 large carrot, peeled, chopped
- 1 large celery rib, chopped
- 2 garlic cloves, peeled, minced
- 1/4 teaspoon chili flakes
- 1 teaspoon Italian seasoning
- 6 cups chicken stock (or vegetable stock)
- 1 cup peeled tomatoes, fresh or canned
- 1/2 pound ditalini pasta
- 2 cans (15 ounces each) cannellini beans, drained, rinsed
- ¼ cup chopped parsley
- kosher salt, as desired
- ground black pepper, as desired
Instructions
Step 1
Place the Ninja PossiblePot over medium-high heat, then add the olive oil, onion, carrot, and celery. Cook until softened, about 2 to 3 minutes.
Step 2
Add the garlic, chili flakes, and Italian seasoning. Cook for 1 minute.
Step 3
Add the chicken stock and tomatoes and bring to a boil. Add the pasta, mix to combine, then bring to a simmer. Stirring frequently, cook for 5 to 6 minutes, or until pasta is al dente.
Step 4
When pasta is al dente, mix in the beans and cook for 2 to 3 minutes.
Step 5
Remove PossiblePot from heat and mix in parsley, salt, and pepper.
Step 6
When cooking is complete, transfer pasta e fagioli to bowls and serve immediately.