If you’re a fan of this famous Olive Garden soup, take note of this yummy and flavorful meatless version. It’s a great way to feed a crowd on a budget and something you can compile and keep warm in a slow cooker. The combo of sautéed veggies, broth, pasta, beans, and diced tomatoes make for a filling and easy to throw together meal.
Vegetarian Pasta Fagioli Soup
Recipe adapted from Food.com
2 – 11 oz packages meatless crumbles (pictured is Beyond Meat brand; click here for coupon)
3 pieces celery, chopped
2 carrots, chopped
1/2 onion, chopped
1 tablespoon olive oil
2 – 24 oz cans diced tomato
2 – 32 oz containers vegetarian broth
15 oz can red kidney beans, drained
15 oz can white kidney (cannelloni beans), drained
24 oz jar spaghetti sauce
8 oz dry elbow macaroni
1 teaspoon Tabasco sauce
2 teaspoons dried oregano
5 tablespoons fresh parsley, chopped (for garnish)
Directions: Heat your largest pot on the stove with olive oil. Add onion, celery, and carrots and sauté for a few minutes. Add meatless crumbles, combine, and heat for another few minutes. Add tomatoes and let simmer for 10 minutes. Drain & rinse beans. Add beans, spaghetti sauce, broth, Tabasco, oregano and pasta. Let simmer for 45 minutes until veggies and pasta are tender. Serve with fresh chopped parsley if desired. Makes about 10 servings.
This recipe makes over 6 quarts so be sure to use a large pot. I transferred some to my slow cooker to keep warm until dinner time and then froze the rest for later. You can also split the recipe in half for a smaller batch.
Want more Meatless Monday meals? Check out last week’s 7 Layer Tortilla Pie recipe and stay tuned for more Meatless recipes in the weeks and months to come! 🙂