Description
Cozy up with this Easy Spicy Vegetarian Pasta Fagioli, a hearty Italian soup with chickpeas, cannellini beans, and a touch of harissa for heat.
Ingredients
- 2 tablespoons olive oil
- 1 1/2 cup (183 g) large yellow onion, 1/4 inch diced
- 1 cup (150 g) carrots, peeled and 1/4 inch diced
- 2/3 cup (68 g) celery stalk, thinly sliced
- 3 garlic cloves, thinly sliced
- ¼ teaspoon red pepper flakes
- 1 tbsp tomato paste
- 1–2 tsp harissa paste (or to taste)
- one 14 oz diced tomatoes
- 1 1/2 teaspoons dried oregano
- 1 1/2 tsp dried basil
- 1/2 tsp fennel seeds
- 6 cups vegetable stock or water
- 1 parmesan rind (optional)
- 1 bay leaves
- 3/4 cup ditalini pasta
- one 15.5 oz can cannellini beans, drained and rinsed
- one 15.5 oz can garbanzo beans/chickpeas, drained and rinsed
- parmesan for garnish
- parsley or basil for garnish (optional)
Instructions
In a large pot or Dutch oven over medium-high heat, add olive oil. Once the oil is hot, add the onions and sauté for 10-12 minutes, until they turn brown.
Add carrots, celery, garlic, and red pepper flakes and saute for 5 minutes. Add tomato paste and harissa, and cook for an additional 3-4 minutes, or until the tomato paste caramelizes and turns dark red.
Add diced tomatoes, oregano, basil, fennel, and salt and pepper to taste. Saute for 1 minute.
Turn the heat to high and add vegetable stock, parmesan rind and bay leaf and bring to a boil. Simmer for 10 minutes.
Add pasta and simmer for an additional 10 minutes, or until the pasta is cooked.
Add drained cannellini beans and chickpeas and simmer for 5 minutes. Taste and adjust the seasoning, remove the bay leaf and parmesan rind, and serve with grated parmesan and chopped parsley or basil.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
