Harvest Pasta e Fagiole Soup

Harvest Pasta e Fagiole Soup

 

Serves 6 


1 tablespoon extra virgin olive oil

1 small yellow onion

1 carrot, chopped

2 stalks celery, chopped

1 small sweet potato, peeled and diced

½ teaspoon salt

¼ teaspoon freshly cracked pepper

1 15 oz can diced tomatoes

1 teaspoon oregano

½ teaspoon thyme

1 large sprig rosemary, plus more for garnish

6-7 cups vegetable broth

1 cup dry small pasta (I used mini bowties) 

1 cooked Italian sausage, halved lengthwise and cut into 1/2" pieces (I used Field Roast Vegan sausage)

1 can cannellini beans, drained and rinsed

1 can kidney beans, drained and rinsed 

½ cup chopped fresh Italian parsley  

1/4 cup Parmesan cheese and/or Parmesan Crisps (recipe follows)

 

Heat oil in a large pot over medium high heat. Add the onion, carrot, celery, and sweet potato. Stir in salt and pepper. Saute vegetables until tender, about 7 minutes. Add tomatoes, oregano, thyme, and rosemary, stir to combine. Add broth and bring to a low boil. Add pasta and simmer until al dente, according to package instructions. When pasta is about 2 minutes from being done, add the sausage, beans and parsley. Season to taste with additional salt and pepper. Serve with Parmesan cheese or Parmesan Crisps and garnish with rosemary or parsley. 


Parmesan Crisps 

1/4 cup grated Parmesan Cheese (I used a Parmesan Romano blend)


Preheat oven to 400 degrees F. 


Line a cookie sheet with parchment paper. Place cheese by the tablespoonful into disks on the parchment paper, leaving an inch between them. Bake for 5 minutes, or until golden brown. Watch closely to make sure crisps don't burn. Cool completely.


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