By the Gracious Vegan
“When the stars make you drool, like a pasta fazool / That's amore.” This stew is worth singing over! I started with an Olive Garden copycat recipe I found, then I had to take out the oil and meat and build up the meatless flavor. It works! The fresh basil and the combination of oregano, thyme, and garlic give this a classic and satisfying taste. Topping with vegan parmesan adds more layers of flavor and texture and is so worth it.
Makes 7.5 cups (5 servings)
Put the following ingredients in a Dutch oven or soup pot. Bring to a boil. Then reduce heat and simmer, partly covered, until vegetables are tender, 10-15 minutes.
1 small onion or half large onion, diced or chopped
2 small/medium carrots, diced or chopped
2 stalks celery, diced or chopped
1 cup vegetable broth or water
Add the following ingredients and simmer for another 10-15 minutes, partly covered.
2 cans (15-ounce) of cooked beans (I like one can each of pinto and small white beans, but any kind works well), drained and rinsed
1 (16-ounce) can tomato sauce
1 (15-ounce) can diced or petite-diced tomatoes
1.5 teaspoons dried oregano
3/4 teaspoon dried thyme
3/4 teaspoon garlic powder
While the stew is cooking, cook the pasta to al dente according to package instructions; drain well and set aside.
1 cup (dry) small pasta (ditalini is a common choice, but choose any kind you want)
After the stew is cooked, add the following ingredients, stir, and serve.
The cooked pasta
1/3 cup (well packed) chopped or sliced fresh basil (or 1.5 teaspoons dried basil added earlier with the other spices, but fresh works better)
1/2 teaspoon salt (or to taste)
If there are leftovers, the pasta will swell up and absorb some of the liquid. You can add water or more tomato sauce.
Timing: about 45 minutes
Nutrition: whole food unprocessed; WFPBNO
Gluten-free if made with gluten-free pasta