Vegan Pasta e Fagioli

Some call it a stew, others a soup, but either way this dish makes a wholesome meal. It is a good recipe to cook in bulk for a crowd.

Serves: 6

Ingredients

• 2tbsp olive oil
• 1 medium onion, finely chopped
• 1 small carrot, finely chopped
• 1 stalk celery, finely chopped
• 4 large cloves garlic, chopped
• Handful baby spinach leaves
• 350g bottled passate or 400g canned chopped tomatoes
• 1.5litres vegetable stock
• 2 sprigs rosemary (left intact)
• 1 large sprig thyme (left intact)
• 1 large fresh bay leaf
• 300g ditalini or other small pasta
• 400g canned borlotti beans
• Sea salt and black pepper

Instructions

1. Heat the oil in a frying pan, then add the onion, carrot and celery. 
2. Cook over medium-high heat for 5 to 7 minutes or until the onion is soft.
3. Stir in the garlic, passata or tomatoes, stock and herbs.
4. Bring to a boil. 
5. Reduce heat, cover and simmer for 30 minutes, stirring occasionally.
6. Return stew to a rapid boil and add the pasta and beans. 
7. Reduce the heat to medium and cook for 6 to 8 minutes, until the pasta is just cooked. 
8. Add in baby spinach and remove from stove.
9. Remove the herb sprigs and bay leaf before serving. 
10. Serve immediately. 
11. Enjoy!