Category Archives: Wegmans Menu Magazine

Vegetarian Pasta Fagioli Soup Recipe

Vegetarian Pasta Fagioli Soup Recipe

 

 

wegmans-menu-magazine-fall-2016

This Vegetarian Pasta Fagioli Soup recipe is adapted from the Fall 2016 Wegmans Menu magazine. I found a Pasta Fagioli with Spinach soup recipe that I wanted to try.  It calls for proscuitto, but since I eat mostly vegetarian, I decided to make my own vegetarian version.  Now that fall is back and the temps are cooler, soup recipes are calling and I wanted to share this one with you again.

pasta-fagoli-ingredients

Ingredients needed for Vegetarian Pasta Fagioli soup:

1 can (28 oz) of Italian Classics Crushed Tomatoes

1 pkg of diced mirepoix (found in produce section)

2 cans (15.5 oz) of Cannellini Beans, undrained

1 clove of garlic – chopped

2 tsp dried rosemary leaves

1 cup of vegetable broth (I used 1 Herb-Ox vegetable bouillin cube  + 1 cup of water)

1 cup of Ditalini Pasta

2 tsp dried parsley

3 oz of fresh baby spinach

 

pasta-fagoli-beans

This is an easy “dump” and let simmer soup recipe!

Add the 1 cup of vegetable broth, crushed tomatoes, diced mirepoix, and 2 cans (undrained) of Cannellini Beans to your soup pot.

pasta-fagoli-stove-top

Add your garlic, rosemary, and parsley and bring to a boil.  Once it reaches a boil, cover and turn the heat down to low.  Let this simmer for a good 30 minutes or so.  About 10 minutes before serving, add a cup of Ditalini Pasta and cook until tender.

When you are ready to serve, stir in the spinach and stir until it gets warmed up – but not cooked to the point of being mushy.

I like to top mine with a bit of Parmesan cheese and serve with some toasted garlic and cheese bread!

Vegetarian Pasta Fagioli Soup Recipe
Author: 
Cuisine: Soup
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 1 can (28 oz) of Italian Classics Crushed Tomatoes
  • 1 pkg of diced mirepoix (found in produce section)
  • 2 cans (15.5 oz) of Cannellini Beans, undrained
  • 1 clove of garlic - chopped
  • 2 tsp dried rosemary leaves
  • 1 cup of vegetable broth (I used 1 Herb-Ox vegetable bouillin cube + 1 cup of water)
  • 1 cup of Ditalini Pasta
  • 2 tsp dried parsley
  • 3 oz of fresh baby spinach
Instructions
  1. This is an easy "dump" and let simmer soup recipe!
  2. Add the 1 cup of vegetable broth, crushed tomatoes, diced mirepoix, and 2 cans (undrained) of Cannellini Beans to your soup pot.
  3. Add your garlic, rosemary, and parsley and bring to a boil. Once it reaches a boil, cover and turn the heat down to low. Let this simmer for a good 30 minutes or so. About 10 minutes before serving, add a cup of Ditalini Pasta and cook until tender.
  4. When you are ready to serve, stir in the spinach and stir until it gets warmed up - but not cooked to the point of being mushy.
  5. I like to top mine with a bit of Parmesan cheese and serve with some toasted garlic and cheese bread!

Vegetarian Pasta Fagioli Soup Recipe - This was inspired by a Wegmans Menu Magazine recipe - but this version is vegetarian. #vegetariansouprecipe

Looking for more easy soup recipes?  Check these out:
Butternut Squash & Organic Sausage Soup!

EASY Slow Cooker Chicken Tortilla Soup

Easy Minestrone Soup Recipe

The EASIEST Slow Cooker Vegetarian Chili Recipe on the Planet!

 

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