Pasta Fagiole is a wonderful meal to prepare during a mid-winter cooking slump. You know what I’m talking about, right? That moment when you realize you’ve had just about enough root vegetables for the season.
This hearty pasta dish is delicious. Is it a soup? Is it a stew? It’s totally up to you! If you prepare it as I have instructed below, the end result will be slightly thicker than a soup. It will yield a rich and hearty dinner guaranteed to please just about everyone. However, I also enjoyed the leftovers in a few different ways. For example, adding ¼ cup of water to each serving before re-heating will result in a more broth-like soup that is perfect for a light lunch. I also recommend making a cold pasta salad over baby greens for a great change of pace. The flavors really do come together over time and make for excellent leftovers.
Tomato Basil Pasta Fagiole
Yields approximately 10 cups (vegan, oil-and and gluten free)
1 28-ounce can crushed tomatoes with basil
1 medium onion, chopped
3 cloves garlic, minced
2 tsp sea salt
1 tsp oregano
1 tsp paprika
1 tsp rosemary (dried)
1/2 tsp red pepper flakes
1 vegetable bouillon cube
8 cups water
2 cups dried pinto beans, soaked overnight
2 cups dried pasta of choice
Yogi Soul Method:
1) Water sauté the onion in shallow water for about 5 minutes. Add the garlic and continue to cook until fragrant, about one more minute.
2) Add tomato, spices, beans, 6 cups of water and prepared broth.
3) Uncovered, bring contents to a boil and then lower the heat to a very low simmer and cover with lid. Stir every 40 minutes for approximately 1.5 hours.
4) Check to make sure beans are soft and when ready and then add the pasta and chopped kale
5) Continue to cook uncovered for 8 minutes.
6) If the soup tastes slightly acidic, you can add a bit of agave to balance the tastes.