Who can resist the allure of a hearty tomato-based stew loaded with vegetables, herbs, beans and comforting elbow pasta?

That’s what makes Pasta Fagioli so appealing.

This vegan version features vegetable stock and vegan Parmesan cheese.

Ladle this feast into bowls and top it with a dollop of fresh vegan pesto, if desired.

Then, serve it with freshly grated or shaved vegan Parmessan cheese and a crusty Italian bread like ciabatta.

Hearty, Healthy Pasta Fagioli with Vegan Pesto

Ingredients

3 tablespoons extra virgin olive oil

3 ribs celery, chopped

1 small onion, chopped

3 – 4 medium-sized garlic cloves, finely minced

4 cups vegetable stock, preferably homemade, divided

1 teaspoon dried oregano

1 teaspoon dried basil (1 tablespoon fresh)

3 sprigs fresh rosemary, finely chopped (or 1 teaspoon dried)

Pinch crushed red pepper flakes (optional)

3 medium tomatoes, finely chopped seeds and pulp removed

2 medium tomatoes, seeds and pulp removed, pureed

¾ cups uncooked Ditallini or elbow pasta

1 can cannellini beans with liquid

Salt and pepper, to taste

Optional garnish: vegan Parmesan cheese

Directions:

In a heavy bottomed pan, heat olive oil over medium-high heat.

Add celery and onions and sauté until tender, but not mushy.

Add garlic and cook for 30 seconds to one minute.

Do not brown.

Add  2 ½ cups of vegetable broth to pot.

Season with oregano, basil, rosemary and crushed red pepper flakes, if desired.

Sprinkle with salt and pepper.

Add chopped and pureed tomatoes to pot.

Simmer on low for 20 – 25 minutes.

Add uncooked pasta and cook until tender.

Approximately 10 minutes.

Add beans and reserved liquids to pot and heat through.

Ladle into bowls and tops with a dollop of fresh pesto, if desired.

Serve with freshly grated or shaved vegan Parmessan cheese and a crusty Italian bread like ciabatta.

What are your favorite vegan stews?

Share your thoughts and comments with us.

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