Vegan Pasta e Fagioli with Chickpeas

Vegan Pasta e Fagioli with Chickpeas

Today is a soup day! It is been so cold in New York! Nothing like a nice hot soup… and as always I added a few drops of hot sauce for some extra heat. I love peppers and hot chilis, especially in the winter as they do not just add warmth to your body but also strengthen our metabolism. If you do not want to get sick during the winter months, add some spicy peppers to your diet.  

Vegan Pasta e Fagioli with Chickpeas

Ingredients    

  • 1/4 cup extra virgin olive oil
  • 2 cloves garlic, smashed
  • 2 cups chopped carrots
  • 1 cup chopped celery
  • 1/4 cup tomato paste
  • 1 tablespoon minced fresh rosemary
  • 1 15-ounce can chickpeas, undrained (I used home-cooked chickpeas, about 2 cups)
  • sea salt and freshly ground pepper
  • 3/4 cup small pasta such as elbows or ditalini, gluten-free
  • 1 head escarole, chopped    

Instructions

  1. Heat 3 tablespoons olive oil in a large pot over medium-high heat. Add the garlic and cook, stirring, until golden, about 2 minutes. Add the onion, carrots, and celery and cook, stirring occasionally until the vegetables start to soften, 12 to 15 minutes. Stir in the tomato paste and rosemary and cook until the tomato paste darkens in color, about 3 minutes.
  2. Stir in 6 cups water, the chickpeas with their liquid (if using home-cooked chickpeas, add about 1/2 cup of the liquid), 1 teaspoon of salt and a few grinds of pepper. Bring to a boil, then reduce the heat and simmer until the vegetables are soft, about 10 minutes. Remove 1 cup of the soup (chickpeas, vegetables, and broth) and puree in a blender (or partially puree the soup using an immersion blender), then return to the pot.
  3. Sir the pasta and escarole into the soup. Cook until the pasta is tender and the escarole is wilted about 6 minutes. Remove from the heat and top each serving with a drizzle of olive oil.
 
 
 

Vegan Pasta e Fagioli with Chickpeas

Course Soup
Cuisine Italian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings

Ingredients

Ingredients

  • 1/4 cup extra virgin olive oil
  • 2 cloves garlic smashed
  • 2 cups chopped carrots
  • 1 cup chopped celery
  • 1/4 cup tomato paste
  • 1 tablespoon minced fresh rosemary
  • 1 15- ounce can chickpeas undrained (I used home-cooked chickpeas, about 2 cups)
  • sea salt and freshly ground pepper
  • 3/4 cup small pasta such as elbows or ditalini gluten-free
  • 1 head escarole chopped

Instructions

Instructions

  1. Heat 3 tablespoons olive oil in a large pot over medium-high heat. Add the garlic and cook, stirring, until golden, about 2 minutes. Add the onion, carrots, and celery and cook, stirring occasionally until the vegetables start to soften, 12 to 15 minutes. Stir in the tomato paste and rosemary and cook until the tomato paste darkens in color, about 3 minutes.
  2. Stir in 6 cups water, the chickpeas with their liquid (if using home-cooked chickpeas, add about 1/2 cup of the liquid), 1 teaspoon of salt and a few grinds of pepper. Bring to a boil, then reduce the heat and simmer until the vegetables are soft, about 10 minutes. Remove 1 cup of the soup (chickpeas, vegetables, and broth) and puree in a blender (or partially puree the soup using an immersion blender), then return to the pot.
  3. Sir the pasta and escarole into the soup. Cook until the pasta is tender and the escarole is wilted about 6 minutes. Remove from the heat and top each serving with a drizzle of olive oil.

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