Pasta e Fagioli

Serves	6
Lifestyle	Soy
Ingredients	Vegan
Meal type	Basil, Carrots, Celery, Cheese, Garlic, Onions, Oregano, Pasta
Season	Fall, Spring, Winter

Ingredients

3 tablespoons olive oil 
1 large onion, chopped
2 carrots, sliced into half moons
2 celery stalks, sliced
2 garlic cloves, minced
2 small zucchini, sliced into half moons pound spinach (or 5 leaves of chard, tough stems removed, and coarsely chopped)
3 cups chopped plum tomatoes with liquid (28-ounce can)
15-ounce can canellini (white kidney beans) with liquid (or I cup cooked dried beans) cup chopped fresh parsley
2 tablespoons chopped fresh basil leaves (1 teaspoon dried)
oregano (optional)
freshly ground black pepper to taste
1 pound short, chunky pasta (ziti, spirals, or shells)
grated Parmesan (optional)

Substitute or add any fresh vegetables you like: green or red bell peppers, summer squash, green beans, etc.

Also, the addition of a chopped fresh tomato at the end is nice. Use fresh, rather than dried, herbs when you can.

1	Heat the olive oil in a large pot.
2	Sauté the onion, carrots, and celery for a few minutes.
3	Add the garlic, zucchini, and any dried herbs you’re using. Sauté, stirring occasionally.
4	A few minutes later add the spinach or chard and cook until just wilted.
5	Mix in the tomatoes and white beans. Add water to make it the consistency you like.
6	Flavor with parsley, fresh herbs, and black pepper.
7	Simmer gently for 15 to 20 minutes while you cook the pasta.
8	Cook the pasta al dente in a large pot of boiling water. Drain.
9	In individual pasta bowls, serve pasta topped with the “bean soup.”
10	If desired, top with grated Parmesan and drizzle on a little olive oil.