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Banza e Fagioli

Banza e Fagioli
Banza e Fagioli
Recipe Type: Vegan Pasta
Author: Candice Oliver
Prep time:
Cook time:
Total time:
Serves: 4 servings
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Ingredients
  • 2 tbsp olive oil
  • 3 carrots, chopped
  • 2 stalks celery, chopped
  • 1 large yellow onion, chopped
  • 3 cloves garlic, chopped
  • 1 can tomato sauce
  • 1 can diced tomatoes
  • 3 cups vegetable broth
  • 1/2 tsp each of oregano, parsley, basil, thyme (all dried)
  • 1/4 tsp fennel seeds
  • 1 stem fresh rosemary
  • 1 bay leaf
  • 1 can red beans, drained and rinsed
  • 1 can white beans, drained and rinsed
  • 1 box of uncooked Banza
  • 2 cups fresh spinach or 1 cup fresh kale, torn
  • Fresh parsley to garnish
Instructions
  1. Set a large soup pot over medium heat. Add 2 tablespoons of olive oil. When it shimmers, add onions, carrots, celery, garlic and a generous pinch of salt. When you can hear the vegetables sizzling, reduce heat to medium so they don't burn. Stir occasionally for 8-10 minutes or until tender and onions are translucent.
  2. Add tomato sauce, diced tomatoes, veggie broth, and spices/herbs. Bring to low boil, cover, and reduce to a simmer for at least 20 minutes.
  3. Before serving, add dried Banza and beans to the pot. Cook according to package directions, but do not rinse.
  4. When pasta is ready, add spinach or kale and allow to wilt. Turn off heat.
  5. Divide into 4 bowls, top with fresh parsley and serve with warm crusty bread.

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