Vegan Pasta e Fagioli Soup
Ingredients
- 1 (14 ounce) can white beans (such as cannellini or great northern), drained and rinsed
- 4-5 large carrots, peeled and roughly coarsely chopped
- 1 yellow onion, roughly chopped
- 6 garlic cloves
- 2 tbsp avocado oil or extra-virgin olive oil
- Freshly ground black pepper
- 1 (15-ounce) can crushed or diced tomatoes
- 1 bunch Dino kale, stems removed, roughly chopped
- 8 oz. small pasta noodles (I used gluten free elbow pasta)
- 6 cups filtered water + 1 tbsp bouillon paste (or 6 cups veggie broth)
Preparation
Heat the oil in a large pot over medium heat. Add the onion, garlic, and carrots. Sauté until softened, about 5 minutes.
Add the tomatoes, white beans, water with bouillon paste (or veggie broth), and black pepper. Stir to combine and bring to a boil.
Reduce heat and simmer for 10-15 minutes to develop flavors.
Add the kale and pasta. Cook until the pasta is al dente, about 8-10 minutes.
Season to taste if needed and serve hot.
