A delicious vegan copycat of Olive Gardens Pasta e fagioli! Which means, pasta and beans! Very similar to everyone’s favorite minestrone soup!
Ingredients
Vegetable oil
12-16oz vegan ground meat
3 tbsps vegan butter
1 cup diced onion
1 cup diced celery
3/4 cup diced carrots
2 tbsps minced garlic
15.25 oz tomato sauce
15.25 oz can of diced tomatoes
1 tbsp Italian seasonings
1 tsp salt
1 tsp garlic pepper
2 tbsps sugar
4-6 cups broth of choice, preferably not low sodium
15.25 oz can cannellini beans, drained
15.25 oz can of kidney beans, drained
1-2 cups of cooked ditalini pasta
1/4 cup freshly chopped parsley
Directions
Heat a little oil in a large pot over medium high heat
Add in your vegan grounds
Cook and crumble until browned
Remove from pot
(Important to always remove vegan meat substitutes before making soup as they tend to get soggy and gross lol)
Add your butter to the pot
Then add in your onion, celery, carrots and garlic
Cook stirring often for roughly 5-7 minutes, until onion is translucent
Add in your tomato sauce, diced tomatoes, Italian seasoning, salt, pepper and sugar
Pour in your broth
Mix well and bring to a boil
Turn down to medium and let simmer for 20 minutes
Add in two types of beans, cooked pasta and parsley
Mix well
Cook for an additional 5 minutes
(If soup is too thick and you prefer, add more broth)
Soup is now ready to serve
I like to add in the vegan meat just before serving or adding to serving bowls to keep it fresh
Serve and enjoy!
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