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Pasta e Fagioli

This is a variation of one of my husbands favorite soups from Olive Garden. Because it omits the Italian sausage in favor of TVP (textured vegetable protein), it is cholesterol-free and actually quite healthy! It can be made relatively quickly if you’re in a hurry to prepare supper, or you can let the soup simmer for a couple of hours (before adding the ditalini pasta) to let the flavors mingle.

Pasta e Fagioli

Ingredients
1 c. TVP + 1 c. hot water
2 Tbsp. olive oil
1 onion, chopped
3 cloves garlic, minced
2 stalks celery, chopped
2 carrots, peeled and julienned
2 tsp. dried basil
1 tsp. dried oregano
1 tsp. dried thyme
2 tsp. sea salt
1/8 tsp. black pepper
1 15-oz. can tomato sauce
1 15-oz. can diced tomatoes
6 c. water
1 15-oz. can red kidney beans
1 15-oz can canellini beans
1 1/2 c. ditalini pasta

Directions
1. Prepare TVP by adding 1 c. hot water to 1 c. TVP. Stir and let sit for 5 minutes.
2. In a large pot, heat the olive oil and add the onions, garlic, celery, and carrots. Cook over medium heat, stirring occasionally, for 3-4 minutes, or until tender.
3. Stir in basil, oregano, thyme, salt, pepper, tomato sauce, diced tomatoes, prepared TVP, and water. Bring to a boil, then reduce heat and simmer.
4. Stir in beans and pasta. Let cook for 15 minutes or until pasta is tender.