Vegan Pasta Fagioli (serves 4-6)
It is almost impossible to believe, but our weather forecast is for another 3″-6″ snow storm on Monday! It’s already cold and damp again after reaching nearly 70 degrees on Wednesday.But if it’s done nothing else, this winter has taught us to keep our woolies on, our ear-muffs handy, and a pot of soup on the stove. Tonight’s soup will be Pasta Fagioli. ~ Glyn
1 c dried white beans (soaked overnight or quick-soaked*)
1 c diced onion
1 c diced celery
1 c diced carrot
2 cloves garlic, minced
2 tbsp. olive oil
4 c vegetable broth
1 tsp. each dried oregano, basil
½ tsp. dried rosemary
2 c (packed) chopped kale
1 c dried fusilli pasta, cooked and drained**
*to quick soak dried beans: place in a saucepan and cover with an inch of water. Bring to boil. Boil for 2 minutes. Cover, remove from heat and let sit for at least one hour. Cook as usual. (We used Great Northerns tonight. Will’s favorite are Cannellini.)
**if you are using gluten-free pasta, and are serving fewer than 4 people, cook only as much as you will need for one meal and add it to the appropriate number of servings of soup. Left over gluten-free pasta tends to disintegrate if in liquid.
Saute the onion, celery, garlic and carrots in the olive oil.
Add the beans, broth and dried herbs.
Bring to a boil, reduce heat and simmer for one hour.
Add the kale and simmer for an additional 15 minutes.
Just before serving, add the pasta.