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Vegetarian Pasta e Fagioli


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  • Author: Retrogirl
  • Total Time: 50 minutes
  • Yield: 8 Servings 1x

Description

This vegetarian pasta e fagioli delivers the same great taste as the traditional ground beef version, but is perfect for vegetarians or those who prefer to eat less red meat.


Ingredients

Scale

1 medium onion

2 tablespoons olive oil

2 14.5 oz cans of diced tomatoes

15.5 oz can of cannellini beans

32 oz vegetable broth

1 tablespoon Italian seasoning

8 cups water

1 cup Textured Vegetable Protein

3 cups dried pasta–whatever shape you like

Salt and pepper to taste


Instructions

Dice the onion and saute in the olive oil in a Dutch oven or soup pot.

When the onion is soft and translucent, stir in the tomatoes, beans, seasonings, TVP, and broth. 

Seriously–just dump it all in the pot.

Let simmer 20 minutes.

Stir in the pasta and simmer another 20 minutes, or until the pasta is al dente.

Notes

Serve with rolls, garlic bread, or saltines. The pasta soaks up a lot of the broth as it sits in the fridge, so you can add more broth to the leftovers, or enjoy it as it is.

  • Prep Time: 5 Minutes
  • Cook Time: 45 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Italian
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