Pasta e Fagiole (fazool)

Like so many of the other posted recipes, this one comes from my mom's original white binder, Recipes from Home. That well-loved, and quite tattered, binder is filled with family favorites and the meals that brought us together around the table. Every time I make this soup, it reminds me of those memories.

Over the years, this recipe has become one of our family's favorites—especially for my husband, who requests it often. While researching similar recipes, I noticed that many included diced tomatoes, tomato paste, or tomato sauce. I tried several of those versions, but none of them became his favorite. So I started experimenting, making small changes until I landed on the version that had him asking, "When are you making that soup again?"

The result is a hearty, comforting soup that lets the fresh vegetables shine. Along with the carrots, celery, and parsley, fresh chopped tomatoes add just the right touch of brightness without overpowering the broth.

One of the things I love most about this recipe is how easily it can be adapted for the meat-eaters in the family, by simply adding either sausage or chicken. In addition, substitute chicken broth for the vegan broth.

I hope this soup brings as much warmth to your table as it has to ours. Enjoy!

Ingredients

1 lb. small white beans

1 sprig rosemary

4 sprigs thyme

1 bay leaf

1 Tbsp. olive oil

1 Tbsp. vegan butter

3 stalks of celery, diced

2 carrots, diced

1/2 onion (about one cup), chopped

Salt and pepper to taste

1 cup diced tomatoes

4 cups vegetable broth

2 tsp. minced garlic

8 oz. small pasta (ditalini, shells, or elbow pasta)

Crusty bread, for dipping

Directions

1. Rinse the beans and cover generously with water. Wrap the thyme, rosemary, and bay leaf in a piece of cheesecloth and secure with kitchen twine. Add herb bundle to beans.  Cook about 2 hours until beans are tender. Add more water if necessary. 

2. Meanwhile, preheat a Dutch or oven or stock pot and sauté carrots, celery, onion, salt and pepper in olive oil and butter until tender about 3 minutes. 

3. Add diced tomatoes, broth, and garlic. Simmer for about 45 minutes. In the meantime, bring 4-6 quarts of water to a boil. Add salt to taste. Add pasta to boiling water. For '“al dente” pasta boil for 10 minutes stirring occasionally. Do not overcook the pasta, since it will continue to soften in the broth.  

4. Drain pasta, beans, and add to broth mixture.  Serve in large bowls garnished with grated vegan Parmesan, basil, and black pepper for garnish.

Serves 6