Pasta e Fagioli (Vegan)

Ingredients

• 715 gcanned white beans, low sodium, drained and rinsed
• 200 gdry pasta, small
• 1medium onion
• 2medium carrots
• 2stalks celery
• 3cloves garlic
• ½can (796 ml) diced tomatoes
• 1500 mllow-sodium vegetable broth
• ¾ tspdried rosemary
• 1¼ tbspextra-virgin olive oil
• 90 gbaby spinach
• 3¾ tbspnutritional yeast
• ½ tspsalt

Method

1. Dice the onion, carrot and celery and mince the garlic.

2. Heat the oil in a large pot over medium heat and cook the vegetables, stirring, until soft, about 8 minutes. Add the garlic and rosemary for 1 minute.

   8 min timer

3. Add the beans, diced tomatoes and broth. Bring to a boil over high heat, then simmer over medium-low heat for 15 minutes.

   15 min timer

4. Mash some of the beans against the side of the pot to thicken the soup.

5. Add the pasta and simmer, stirring often so it does not stick, until tender, about 9 minutes.

   9 min timer

6. Stir in the spinach and nutritional yeast until wilted and season with salt. The pasta absorbs broth as it sits, so add water when reheating.

Storing and reheating

Keeps 4 days.