Pasta e Fagioli

From ThisBlueWiki

Servings: Makes about 6 cups, serving 4 as a main course. This is vegan, or vegetarian if cheese is used as a garnish.

Ingredients

• 4 slices of "Smart Bacon" or Morningstar Farms "bacon", chopped (is the Morningstar vegan)? (optional)
• 1 large onion, chopped fine
• 2 garlic cloves, minced
• 1 large rib of celery, chopped fine
• 2 carrots, sliced thin
• 3 cups vegan "chicken" broth
• 2 16-ounce cans canellini beans, rinsed well and drained (kidney beans may substitute)
• 2 16-ounce cans stewed tomatoes, drained and chopped
• 2/3 cup tubetti or other small tubular pasta (penne may be a bit too big for your taste)
• 4 tablespoons minced fresh parsley leaves
• 2 tablespoons extra virgin olive oil
• 1 tablespoon Bragg Liquid Aminos, or lesser quantities Maggi seasoning, kosher salt or regular salt to taste. The salt is important!
• freshly grated Romano or Parmesan as an accompaniment

Preparation

In a heavy saucepan cook the "bacon" in the olive oil over moderate heat, stirring, until it is browned. Add the onion and the garlic, stirring, until the onion is softened. Add the celery, the carrot, and the broth and simmer the mixture, covered, for 5 minutes. In a bowl mash 2/3 cup of the beans, stir them into the bacon mixture with the remaining whole beans and the tomatoes, and simmer the mixture, covered, stirring occasionally, for 5 minutes. Stir in the tubetti, simmer the soup, covered, for 10 minutes, or until the pasta is al dente, and if desired thin the soup with water. Let the soup stand off the heat, covered, for 5 minutes, stir in the parsley and Bragg or salt, and serve the soup in bowls sprinkled with cheese.

Wine pairing

• Red Rioja
• Chianti?
• Sangiovese or blend?

See also

Adapted from http://www.epicurious.com/recipes/food/views/10698