Vegetarian Pasta e Fagioli
A vegetarian twist on a delightful, classic soup! The pasta and bean will fill you up, while the carrots, squash and kale will add vitamins and minerals. A healthy and hearty meal!
Servings Prep Time
4people 15minutes
Cook Time
Servings Prep Time
4people 15minutes
Cook Time
  • 1 onionchopped
  • 2 carrotsdiced
  • 1/2cup frozen butternut squash(optional)
  • 3 garlic clovesminced
  • 1tsp dried basil
  • 1tsp salt
  • 128 oz can diced tomatoes
  • 1can kidney beansred or white
  • 900ml vegetarian stock
  • 5cups kale
  • 1/2tsp chili flakes
  • 1cup ditaliI used Barilla
  1. In a large soup pot, heat up the olive oil on medium heat. Add in the onions, carrots and squash and saute for 5 minutes. Add the garlic, dried basil and salt and cook for another 5 minutes.
  2. Add the tomatoes, kidney beans and vegetarian stock. Bring to a boil and then let simmer for 10-15 minutes, or until the carrots start to get soft.
  3. Add in the kale, chili flakes, and pasta, and continue to simmer until the pasta is cooked to your liking.

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