Daily Vegan Lunch for 24 March, 2013: Pasta Fagiole

Yum.

vegan pasta fagiole

INGREDIENTS:

1 tablespoon olive oil
1 can Great Northern or cannellini or other white beans, drained and rinsed
1/2 an onion, chopped
1/2 jar of spaghetti sauce, or about 2 cups
2 legs celery, chopped
1 large carrot, chopped
1/2 teaspoon each dried oregano and basil, I used dried
3 cloves fresh garlic, minced
2 cups uncooked ditalini noodles
8 cups water
2 veggie broth cubes
salt to taste

Fry onion in olive oil on medium-high heat in the bottom of a large soup pot. Add oregano and basil. Add drained beans, celery, and carrot, toss to coat with oil. Cook for about 5 minutes. Add 8 cups of water, broth cubes, and spaghetti sauce. Stir and let it come to a boil, turn heat to medium. Add noodles and garlic. Allow noodles to cook in the soup. Add garlic once noodles are al dente and serve. This soup also works brilliantly in a crockpot, just don’t add noodles until the end stage or about 20 minutes before you plan on eating the soup.

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