This pasta and bean soup is a great, hearty soup for a cold winter evening!
Pasta e Fagioli
2 cups sliced carrot
1 cup chopped onion
1/2 cup diced celery
2 cloves garlic, minced
2 teaspoons olive oil
1 bay leaf
1 teaspoon smoked paprika (use regular paprika if you don’t have it)
pinch cayenne pepper
1 to 2 teaspoons salt (salt to taste, you may not need it if using salted broth and tomatoes)
1 can, 14.5 ounces tomato puree
2 cups broth (vegetable, chicken or beef)
1 cup canned, drained chickpeas or use dried cooked chickpeas
1 to 2 cups fresh pasta noodles or 1 cup dried pasta of your choice
fresh basil or pesto for garnishing
Cook carrot, celery and onion in a medium stockpot over low heat for 5 minutes, or until carrots are on their way to tender and celery and onion are translucent. Add garlic, bay leaf, paprika and cayenne and saute for 2 more minutes.
Stir in the tomato puree and broth and bring to a boil. Add the drained chickpeas, and if using dried pasta, add the pasta as well. Reduce heat and let simmer for 20 minutes, or until pasta is al dente.
If using fresh pasta, let the soup simmer for 20 minutes after adding the chickpeas. Put the fresh pasta in and let the soup simmer just 3 to 5 minutes more, or until pasta is ready.
Garnish with fresh basil leaves or pesto and serve.
This soup is vegan if you use vegetable broth and eggless pasta. I used my Homemade Avocado Noodles in my pasta e fagioli. If you are not practicing a vegan diet, chop some bacon, prosciutto or ham and add when you are cooking the vegetables; use any broth you like.
Smoked paprika is simply smoked sweet red pepper. It adds a smoky note to dishes ~ nice when making meatless meals.