Vegan Pasta e Fagioli Soup

🧂 Ingredients

• 2 tbsp olive oil
• 1 onion

  small dice
• 4 cloves garlic

  minced
• 3 celery stalks

  small dice; about a cup
• 4 rainbow carrots

  peeled and cut in rounds; or regular carrots
• 2 cups butternut squash

  peeled and cut in small cubes
• 30 oz canned cannellini beans

  two 15 ounce cans; drained
• 3 tbsp tomato paste
• 1 tsp salt
• 1 tsp smoked paprika
• 1 tbsp dry Italian seasoning
• 1 tsp fresh thyme leaves
• 6 cups water

Instructions

• 1 In a large pot over medium heat add olive oil and sauté onion and garlic for 5
  minutes until fragrant
• 2 Add celery, carrots and squash and sauté for 5 minutes stirring occasionally.
• 3 Add tomato paste and cook for 5 minutes stirring often until tomato paste
  deepens in color
• 4 Add canned tomatoes, beans, water, Italian seasoning, smoked paprika, salt and
  then bring to a boil. Simmer for 20 minutes
• 5 Remove 2 cups of the chunky soup and add to the blender and puree until smooth.
  Add it back into the soup to thicken it. Finish with fresh thyme and black
  pepper. Taste for salt and adjust to your liking.
• 6 Cook ditalini pasta in the back and reserve until soup is ready. Add to bowls
  when serving to avoid the pasta swelling and soaking up all the broth.
• 7 Optional: grate a Brazil nut like cheese to really blow your mind

Nutrition Info