Pasta E Fagioli Soup

Pasta E Fagioli Soup

I made this batch vegan but would recommend adding cooked and crumbled Italian sausage to please meat eaters and bulk up this dish. I swear by the option of adding a drizzle of balsamic vinegar directly into your soup bowl. I do this with all of my bean and/ or tomato based soups and it really takes them to the next level (IMO).

-2 Tbsp olive oil
-1 onion, diced
-6 carrots, diced
-4 stalks celery, diced
-6 cloves garlic, minced
-8 cups veggie or chicken broth
-1 (29 oz) can diced tomatoes
-1 Tbsp sugar
-2 Tbsp dried basil
-2 tsp dried oregano
-1/2 tsp red pepper flakes
-1/2 tsp salt
-1/2 tsp black pepper
-1 can cannellini beans, drained
-1 can kidney beans, drained
-2 cups small shape pasta (I used whole wheat shells)
-(optional) fresh parsley, grated parmesan and/ or balsamic vinegar for topping the soup

Heat olive oil in large pot over medium heat. Add onion, carrots and celery and saute until they begin to soften (about 5-7 minutes). Add garlic and cook 1 additional minute. Add broth, tomatoes, sugar, basil, oregano, red pepper flakes, salt and black pepper. Simmer 15-30 minutes until veggies are tender. Add beans and pasta and cook until pasta is tender (following box directions for pasta- about 7-15 minutes). Serve soup with desired toppings.