Vegan Pasta Soup (Vegan Pasta E Fagioli Recipe)

Ingredients

• 1 tbsp olive oil
• 1 carrot (finely chopped)
• 1 stick of celery (finely chopped)
• 1/2 red onion (finely chopped)
• 2 cloves garlic (finely chopped)
• 1 tsp oregano
• 1 pinch salt and black pepper
• 400 g canned chopped tomatoes
• 1 tsp tomato puree
• 500 ml vegetable stock
• 25 g kale (chopped)
• 1 bay leaf
• 100 g Explore Cuisine Organic Edamame & Mung Bean Fettuccine
• 400 g canned white cannellini beans (rinsed and drained)

Instructions

1. 1

   Warm the oil in a large pan over a medium heat and add the carrots, celery, onion, garlic, oregano, salt and pepper.

2. 2

   Cook for 2 minutes until soft.

3. 3

   Add the tomatoes and tomato puree.

4. 4

   Stir in 500ml vegetable stock

5. 5

   Add the kale and bay leaf.

6. 6

   Simmer for 2 minutes until the kale wilts.

7. 7

   Break the Explore Cuisine Organic Edamame & Mung Bean Fettuccine into thirds to give pieces a couple of inches long.

8. 8

   Add the pasta to the pan along with the beans.

9. 9

   Simmer for 5 minutes until the pasta is soft.

10. 10

    Season to taste and serve into bowls.