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This video is an Italian Classic, Pasta Fagioli, made vegan, Gatt style with lots of fresh veggies. It is commonly called Pasta Fazool in the US.
My husbands family is from Calabria, in the south of Italy. He had this dish growing up often. It would be made with pancetta, lots of parmesan or Romano cheese and very little vegetables. *Meat options below recipe. Delicious and comforting for sure. This recipe successfully keeps the essence of the original.
I’m Jen, a woman, a wife, a Mom and a total foodie. I am super passionate about eating lots of veggies.
One of my personal goals is to create and try different recipes to get as much healthful food into the people I love. It’s my mission to make “healthy” food that is delicious and crave-able even.
2-3 tbsp olive oil
3-4 stalks celery
1 very large or 2 medium carrots
3-5 garlic cloves
1 large onion
2-3 medium zucchini
1 red pepper
3 fresh basil leaves (or 1 tsp dry)
2 bay leaves
1 can cannellini beans blended with equal parts water.
1 can chickpeas or second can cannellini beans not blended
1 jar 600-800 ml of your fav tomato sauce. Plus 1/2 cup water to clean out the jar. Or can of diced tomatoes(if using canned tomatoes I would increase seasoning to compensate)
4-5 cups veg stock
1 box small pasta. Ditalini or macaroni. Barilla brand is my preference for soups
1 tsp oregano
Sea salt and fresh cracked pepper. Lots.
📍Wash your veg very well, especially if you are using the ends for stock. Chop all veg to small pieces, uniform sized. Mince garlic.
Heat your pan, add garlic and onion season with salt. Cook 3 mins on Med-high.
Add potatoes cook 3 mins.
Add remaining veg, season with salt and cook 5 mins. Blend 1can of cannellini beans and equal part water and add to pot, add tomato sauce. Add basil, oregano, bay leaves and more salt and pepper if needed. Add stock and chickpeas and cook for 15-20 minutes on medium stirring often until all ingredients tender.
Add pasta and more stock if necessary, the pasta will soak up about half of the fluid.
Cook 8-10 mins and test pasta. Scoop about 1/4 of the veg mixture out and blend it almost smooth but not purée. You want the pasta al dente, still have a bite in it. Remove from heat when the pasta is almost cooked. Taste and add chilli flakes and a squeeze of lemon. Serve with hot peppers, parmigiano cheese or lemon. And crusty bread! Always.
Enjoy! Make sure to tell me if you make it.
*Feel free to add meat like pancetta, sausage meat, beef, or bacon if you want the meaty flavour. You wouldn’t need very much. You would add it with the onion and garlic and brown it before adding potatoes etc. It really doesn’t need it though, promise!
This recipe is one that I have made many times. And it just keeps getting better.
Comment if you have any requests, I am just getting started and have so much to share with you all. Thanks for coming along for the ride! Cheers