Pasta e Fagioli
with vegan sausage / parmesan

Name: Pasta e Fagioli
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 2 oz Cheese, parmesan, grated, rind reserved (if possible); 3 leaves Chard, any type, chopped, leaves and stems separate; 1 Onions, medium, chopped; 1/2 lb Carrots, chopped; 2 ribs Celery, chopped; 1 cup Pasta, ditalini (sub orzo or any small pasta shape); 1 can Beans, cannellini or butter (14 oz / 397 g), drained and rinsed; 1 Tbsp Oil, olive; 8 oz Vegan sausage (sub soyrizo if you like spice); 1 tsp Italian seasoning; 1/2 tsp Salt; 1 can Tomatoes, crushed (15 oz / 397 g); 3 cups Stock, any type; 2 sprigs Thyme, fresh; 1 tsp Lemon juice; 1 tsp Hot sauce of choice (opt)

Active: 25 min Total: 25 min

Original GF Paleo Vegetarian

Classically Italian, Pasta e Fagioli (pasta and beans) combines a variety flavors and satisfying ingredients in a single bowl. Though we use meat substitutes sparingly, we like the flavor and texture that vegan sausage brings to this dish.
Smarts: To get perfectly cooked pasta in every bite, cook the pasta and soup separately and combine them just before serving. This works great for leftovers too. Storing the pasta separately means it won't get soggy after sitting in liquid for a day or two.

Ingredients

Metric

Servings:

Pasta e Fagioli:

Cheese, parmesan - 2 oz , grated, rind reserved (if possible)
Chard, any type - 3 leaves , chopped, leaves and stems separate
Onions, medium - 1 , chopped
Carrots - 1/2 lb , chopped
Celery - 2 ribs , chopped
Pasta, ditalini - 1 cup (sub orzo or any small pasta shape)
Beans, cannellini or butter (14 oz / 397 g) - 1 can , drained and rinsed
Oil, olive - 1 Tbsp
Vegan sausage - 8 oz (sub soyrizo if you like spice)
Italian seasoning - 1 tsp
Salt - 1/2 tsp
Tomatoes, crushed (15 oz / 397 g) - 1 can
Stock, any type - 3 cups
Thyme, fresh - 2 sprigs
Lemon juice - 1 tsp
Hot sauce of choice (opt) - 1 tsp

Prep

Cheese / Chard / Onions / Carrots / Celery - Prep as directed. Store cheese in one container. Store chard leaves in another container. Combine chard stems, onions, carrots and celery in another container. (Can be done up to 5 days ahead)
Cook pasta - If prepping right before cooking, cook pasta and soup at the same time. Bring large stock pot with salted water to a boil. Add pasta and cook until al dente, tender but not soggy. Drain. (Can be done up to 5 days ahead)
Beans - Drain and rinse.

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Make

Heat a Dutch oven over medium-high heat. Add oil and then chard stems, onions, carrots and celery to heated oil. Saute until onions soften, 3 to 4 minutes.
Add vegan sausage and stir to combine. Saute, breaking the sausage apart with a spatula, until it begins to brown on the bottom of the pan, 3 to 4 minutes. Stir in Italian seasoning and salt and cook until fragrant, ~1 minute more.
Pour tomatoes, stock, beans, thyme sprigs and parmesan rind (if using) over sausage and vegetables. Bring to a simmer. Simmer for 5 minutes to let the flavors come together.
Stir in chard leaves, lemon juice and hot sauce (if using). Taste and season with some salt and pepper.
Remove and discard thyme sprigs and parmesan rind.
Divide pasta between bowls and ladle soup over top. Top with grated cheese. Enjoy!

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