Vegetarian Pasta E Fagioli Soup |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 16 |
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A vegetarian version of the Olive Garden's tasty classic. Ingredients:
12 ounces veggie crumbles |
12 ounces soy sausage |
2 cups diced onions |
2 cups sliced carrots |
2 cups chopped celery |
4 minced garlic cloves |
1 (14 1/2 ounce) can diced tomatoes |
2 (15 1/2 ounce) cans dark red kidney beans, undrained |
1 (15 1/2 ounce) can chickpeas, undrained |
1 (15 1/2 ounce) can white beans, undrained (i use great northern) |
2 (15 ounce) cans tomato sauce |
4 (12 ounce) cans v8 reduced-sodium vegetable juice cocktail |
2 tablespoons white vinegar |
1 -2 teaspoon salt |
2 teaspoons oregano |
2 teaspoons basil |
2 teaspoons black pepper |
1 teaspoon thyme |
1 lb ditali pasta, cooked separately |
Directions:
1. Sauté onion, carrot, celery and garlic and cook until onion is clear (approx 10 minutes). Add veggie crumbles and soy sausage and cook another 3-5 minutes.
2. Add everything else except pasta, and simmer on low for one hour.
3. Add pasta to bowls, ladle soup on top. Sprinkle with parmesan before serving.
4. Note: If you do the first step, you can then throw this soup into the crockpot on low for 6-8 hours or so. In the last half hour, cook the pasta, and you've got a wonderful soup waiting for you at the end of a long day!
5. Note the second: This recipe freezes beautifully. If you'd rather not make such quantity, you can halve it and just use one can of either chickpeas OR great northern beans.
6. Note the third: If you prefer a soupier soup, add a can or two of vegetable broth, or thin with water.
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