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Vegan Pasta e Fagioli

Prep Time15 minsCook Time55 minsTotal Time1 hr 10 mins

Perfect for winter, when you want something hearty and comforting, but want to keep it healthy too. This soup is DELICIOUS!!

 2 tsp Olive Oil
 1 Onion, chopped
 2 Carrots, chopped
 2 Celery stalks, chopped
 16 oz can Diced Tomatoes(roughly 1/2-ish of the 28 oz can, or all of it if you want)
 2 cans Red Kidney beans, drained
 1 box Vegetable broth
 1 tsp Oregano
 ¾ tsp Pepper
 ⅛ tsp Tabasco sauce
 2 cans Tomato Sauce (8 oz each)
 1 cup Orzo (or any small pasta)
1

In a large pot heat the oil on medium-high heat. Add onions, carrots, celery, and diced tomatoes. Let simmer for 10 minutes, stirring occasionally.

2

Add remaining ingredients (beans, vegetable broth, oregano, pepper, Tabasco, tomato sauce, and pasta) and stir. Reduce heat to low-medium and simmer until carrots and celery are tender, about 45 minutes.

Nutrition Facts

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