Pasta e Fagioli (Naturally Vegan)

Ingredients

• 45 ml extra virgin olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 400 g canned San Marzano DOP tomatoes
• 400 g canned cannellini beans, drained
• 750 ml vegetable stock
• 2 g dried oregano
• 1 bay leaf
• Salt and Tellicherry black pepper, to taste
• 15 g fresh flat-leaf parsley, chopped

Method

1. 1
   Heat olive oil in a heavy-bottomed pot over medium heat; add onion, carrot, and celery, sauté until softened, 6 minutes.
2. 2
   Add garlic and sauté 1 minute until fragrant.
3. 3
   Pour in tomatoes with their juice, add stock, beans, oregano, and bay leaf; bring to a simmer.
4. 4
   Reduce heat to low and cook uncovered 25 minutes, stirring occasionally, until vegetables are tender and flavours meld.
5. 5
   Season with salt and pepper to taste; remove bay leaf.
6. 6
   Finish with fresh parsley and serve hot.