Copycat of Olive Garden’s Pasta E Fagioli Soup – Vegan

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This is my Vegan version of Pasta E Fagioli Soup.

Guys. you. must. try. this!!

It is becoming our little family tradition to make soup on Sundays. I love soup because it’s cheap, fulfilling, and i don’t have to cook the next few days.

+ Soup is one of those dishes that is actually more delicious the next day.

One thing people always ask, “do you spend more money on groceries now that you’re vegan?”

All I know is that I used to spend over 200 dollars a week on groceries for a family of 3… thinking I needed chicken, steak, ground turkey, shrimp… some kind of meat for every meal.

Truth is – meat is so expensive, you don’t need it, and it’s not even healthy – injected with who knows what causing so many diseases. So what are you really paying for?

Now, I spend no more than 150 dollars a week for a family of 5. & I make my son’s lunch for school.

I made this soup in about 35-40 min. Made with mostly organic veggies and it only added up to $22.72 (this could be a little more or less depending on where you shop). Makes about 20 – 25 servings.

For my family of 5 —- 3 adults, a 10 year old (who eats like 2 men), and a 1 year old —- this meal is at least 2 dinners and 2 lunches for us.

 

If you don’t care about $$$ or your health, just know this soup is Ducking FELICIOUS!!!

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Ingredients:

– 1 tbs olive oil

– 1/2 cup chopped yellow onion

– 1 cup diced carrots (about 2 medium)

– 1 cup diced celery (about 3 stalks)

– 3 cloves garlic, minced (1 Tbsp)

– 3 cans tomato sauce (8oz)

– 1 1/2 cartons of veggie broth (32 + 16 oz)

– Veggie Crumbles Or Red Lentils (optional).

– 1 big can diced tomatoes (28oz) undrained

– 3 tsp dried basil

– 3/4 tsp dried thyme

– 1 tbs poultry seasoning Or

  • 1  teaspoons ground sage
  • 1  teaspoon ground marjoram
  • 1/4 teaspoon ground rosemary
  • 12 teaspoon nutmeg

– Salt and freshly ground black pepper to taste

– 1 pkg  dry ditalini pasta

– 1 can dark red kidney beans, drained and rinsed

– 1 can great northern beans, drained and rinsed

– Vegan Parmesan cheese, Or nutritional yeast for serving (optional)

Instructions:

– Heat 1 Tbsp olive oil in a large saucepan

– saute onions, carrots, and celery over medium-high heat until tender about 6 minutes

– add garlic and saute 1 minute longer.

– Reduce heat to a low, add tomato sauce, veggie broth, canned diced tomatoes,  Spices.

– Cover with lid, lower stove to medium low and allow to simmer, stirring occasionally, until veggies are soft, about 20 minutes.

– Meanwhile in a separate pot, prepare ditalini pasta according to directions on package, cooking to al dente. * if using lentils, you can add the lentils to your pot of water before it boils.  As it starts to come to a rolling boil, go ahead and add the pasta with the lentils and after 9-10 min, you can strain both at the same time and add to the soup.

– Add 1 cup pasta water to soup

– along with kidney beans and great northern beans, and veggie crumbles.

– Allow to cook 2 minutes longer

 

Enjoy! ♡

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