My dad’s been visiting for a month and he shared with me his pasta fagioli recipe. I took out the ground beef and beef stock and added in veggie crumbles and vegetable broth and turned it into a delicious vegan soup. I also added garlic — thought it strange that his recipe didn’t include it and I improvised with some red wine to give it more depth — yum!
His recipe is a slow cooker one — once all ingredients are assembled they can slow cook for four hours but I decided to try it in the pressure cooker and it was perfect after ten minutes. My word for the year effortlessness even applies to cooking wonderful vegan meals (see 1/1/15 post)!
Brown the veggie crumble with a tablespoon of olive oil, one copped onion, and four minced cloves of garlic. My pressure cooker has this saute feature — you may need to do it on the stove. In the meantime, cut up two carrots and two celery stalks and add to the pot. Then add one can of diced tomatoes (don’t drain) one can each of drained and rinsed kidney and cannelloni beans. Add two teaspoons of oregano, one teaspoon of pepper, three teaspoons of parsley (I didn’t have any so I used Italian spice mix), half a jar of spaghetti sauce, twenty ounces of veggie stock/broth, and a quarter cup of red wine.
Pressure cook for ten minutes or slow cook for four hours. When done, boil eight ounces of ditalini pasta per package instructions and add the pasta into the soup. Voila — a delicious and vegan version of an old Italian favorite (my dad being the old Italian).
This meal reminds me of our trip to Italy many years ago — if you’ve ever been you long to return. The history, architecture, people, culture, and the food! Buon Appetito!