Vegan pasta e fagioli

Ingredients

For 4 servings.

1 cup = 240 ml; 1 tablespoon = 15 ml; 1 teaspoon = 5 ml.

• 2 tsp olive oil
• ½ cup chopped red onion
• 2 garlic cloves
• ½ cup finely diced carrot
• ½ cup chopped celery
• 2 tbsp tomato purée
• 1 400 g tin chopped tomatoes
• 720 ml vegan vegetable stock
• 1 400 g tin white beans, drained
• 1 cup small egg-free pasta shells or macaroni
• ½ tsp dried rosemary
• ½ tsp dried thyme
• ½ tsp dried oregano
• Salt, pepper, basil and chilli flakes to taste

Step-by-step method

1. Chop the garlic and prepare onion, carrot and celery. Heat oil in a saucepan.
2. Soften the vegetables over medium heat, stirring, until the onion is translucent. Stir in tomato purée.
3. Add tomatoes and dried herbs and cook until the tomatoes begin to break down.
4. Pour in stock and add beans, salt and pepper. Simmer gently for 15–20 minutes.
5. Meanwhile, cook the pasta separately in water according to the packet. Drain and stir into the soup at the end.
6. Adjust stock and seasoning. Serve with basil and chilli flakes to taste.