Eosinophilic Esophagitis Friendly Vegan Pasta Fagioli
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6 servings
- 3 tbsp olive oil
- 1 medium yellow onion, finely diced
- 3 medium carrots, finely diced
- 3 stalks celery, finely diced
- 4 cloves garlic, minced
- 2 tbsp tomato paste
- 1 tsp dried rosemary
- 1 tsp dried thyme
- Ā½ tsp red pepper flakes
- 1 can (28 oz) crushed tomatoes
- 2 cans (15 oz each) cannellini beans, drained and rinsed
- 5 cups vegetable broth
- 1 cup dry ditalini or elbow pasta
- 1 tsp salt, plus more to taste
- Ā½ tsp black pepper, plus more to taste
For serving
- 2 tbsp fresh parsley, chopped (optional)
- 2 tbsp olive oil, for drizzling (optional)
- vegan parmesan, for serving (optional)
Can be omittedvegan parmesan
Instructions
- 1
Heat 3 tbsp olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion, carrots, and celery and cook, stirring occasionally, until softened and the onion is translucent, about 8ā10 minutes.
- 2
Add the garlic, tomato paste, dried rosemary, dried thyme, and red pepper flakes. Cook, stirring constantly, until the garlic is fragrant and the tomato paste has darkened slightly, about 2 minutes. Watch closely so the garlic does not brown.
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