It’s raining today so I thought I’d make a twist on pasta e fagioli. I always like a hearty soup when it’s inclement weather, don’t you? Of course it’s #glutenfree, and this one isn’t vegan, but it can be easily.
2-3 tomatoes roughly chopped
1 medium onion finely chopped
2-3 tbs of extra virgin olive oil
pinch of rosemary, basil, savory, tumeric, sea salt, black pepper, cayenne
1/2 a large sweet red pepper roughly chopped
chicken broth 2 c
chick peas 3/4 can
lentils 1/8 c (I didn’t have many, you can add more, or other beans)
pasta (gluten free) – I used thin spirals of rice pasta, whatever small pasta you like – 1/2 a package
canned tomatoes 16 oz. (with liquid if you have whole canned tomatoes, if crushed version then add 1-2 c of water – as needed)
baby spinach – a few handfuls
Here’s the recipe —
Sauté onions in extra virgin olive oil with some yummy herbs and spices. I chose rosemary, basil, savory, turmeric, sea salt, cayenne and black pepper.
Next add in some fresh chopped tomatoes, and cook them down a bit.
Add your rough chopped red sweet peppers sauté some more, then some liquid. I would usually add whole canned tomatos with the liquid, squeezing the tomatoes so they’re lovingly squooshed and also chicken broth (or easily substitute veggie broth to keep it vegan). However, today I didn’t have the whole canned tomatoes, I had crushed, so I did just half the 32 oz. can, and then a 16 oz can of chicken broth. If you have your own homemade broth, even better.
Note: If you’re using dried beans, these should come before the pasta, I had some dried lentils which went in when it started boiling about 5 mins prior to the pasta.
Then the pasta, which can be whatever shape you like – best if it’s smaller pasta, I chose skinny spirals (GF).
After boiling for 8-10 mins I added my chickpeas which were canned, rinsed first. (Kidney beans or white northern beans ok here too).
Cook on a steady medium heat simmering for a few more minutes to allow the flavors to meld.
Last I add some fresh leaves, today it was baby spinach, if the leaves are tougher, like a kale or swiss chard, you add them a bit sooner with your canned beans, or slice them very thinly before adding.
Remove from the heat and leave the lid on for a few minutes before serving. If you’re not vegan, parmasean cheese grated on top is traditional and crusty bread – gluten free folks can improvise here.