Pasta Fazool (Pasta e Fagioli)


Step 1. Heat the olive oil in a large saucepan or Dutch oven over medium-high heat. Cook the onion, carrots, and celery for about 5 minutes, or until the onion is translucent. Stir frequently.

Step 2. Add the garlic, oregano, thyme, and crushed red pepper. Cook for 1 minute, stirring constantly. Add the tomato paste and cook for 1 minute more, stirring constantly.

Step 3. Add the potatoes and continue cooking while stirring, until the potatoes are coated with the seasonings.

Step 4. Pour in the diced tomatoes, vegetable broth, and 2 cups water. Bring to a gentle boil before reducing the heat to a simmer. Stir in the pasta, and cook covered for about 15 minutes, or until the pasta and potato are al dente.

Step 5. Add the lentils, white beans, nutritional yeast, and baby spinach. Simmer for about 5 minutes more, or until warmed through, adding more vegetable broth or water as desired.

Step 6. Add the lemon zest and juice. Season with salt, pepper, and more lemon juice to taste. Garnish with parsley. Refrigerate for up to 4 days, or freeze for up to 3 months.

Full Recipe:

Pasta Fazool