Vegan Pasta e Fagioli
 
 
Makes 8-12 servings
Ingredients
  • 1½ cups dried chickpeas
  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 2 medium carrots, peeled and diced
  • 2 stalks celery, diced
  • 7 garlic cloves, minced, divided
  • 1 teaspoon finely chopped fresh rosemary
  • ¼ teaspoon dried chili flakes
  • 1 28 oz. can fire roasted diced tomatoes
  • 3 teaspoons dried basil
  • 2 teaspoons dried oregano
  • ½ teaspoon smoked paprika
  • 2 teaspoons sea salt, plus more, to taste
  • 2 cups miniature rotelle or other short pasta
  • 6 cups packed torn lacinato kale leaves
  • 3 tablespoons nutritional yeast
  • freshly ground black pepper, to taste
Instructions
  1. Place chickpeas in a large bowl and cover with cold water; cover with plastic wrap and let stand at room temperature for at least 12 hours. Drain well and set aside.
  2. In a large pot, heat olive oil over medium-high heat. Add onion and cook, stirring occasionally, until tender, about 4 minutes.
  3. Add carrots, celery, half of the garlic, rosemary and chili flakes and cook, stirring occasionally, until tender, about 5 minutes.
  4. Add tomatoes, 2 teaspoons basil, 1 teaspoon oregano and smoked paprika. Stir and bring to a boil.
  5. Add chickpeas, salt and 8 cups water and bring to a boil. Reduce heat to medium-low, cover and simmer, stirring occasionally, for 1½ hours. Add more water, if necessary, to keep chickpeas submerged.
  6. Add pasta along with remaining garlic, 1 teaspoon basil and 1 teaspoon oregano. Cook until pasta is al dente, about 5 minutes.
  7. Add kale and simmer until it wilts, about 1 minute.
  8. Add nutritional yeast and season with salt and pepper to taste.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/vegan-pasta-e-fagioli/