Vegetarian Pasta E Fagioli Soup

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 16
• 12 ounces veggie crumbles
• 12 ounces soy sausage
• 2 cups diced onions
• 2 cups sliced carrots
• 2 cups chopped celery
• 4 minced garlic cloves
• 1 (14 1/2 ounce) can diced tomatoes
• 2 (15 1/2 ounce) cans dark red kidney beans, undrained
• 1 (15 1/2 ounce) can chickpeas, undrained
• 1 (15 1/2 ounce) can beans, undrained (i use great northern)
• 2 (15 ounce) cans tomato sauce
• 4 (12 ounce) cans v8 reduced-sodium vegetable juice cocktail
• 2 tablespoons vinegar
• 1 -2 teaspoon salt
• 2 teaspoons oregano
• 2 teaspoons basil
• 2 teaspoons black pepper
• 1 teaspoon thyme
• 1 lb ditali pasta, cooked separately

Recipe

• 1 sauté onion, carrot, celery and garlic and cook until onion is clear (approx 10 minutes). add veggie crumbles and soy sausage and cook another 3-5 minutes.
• 2 add everything else except pasta, and simmer on low for one hour.
• 3 add pasta to bowls, ladle soup on top. sprinkle with parmesan before serving.
• 4 note: if you do the first step, you can then throw this soup into the crockpot on low for 6-8 hours or so. in the last half hour, cook the pasta, and you've got a wonderful soup waiting for you at the end of a long day!
• 5 note the second: this recipe freezes beautifully. if you'd rather not make such quantity, you can halve it and just use one can of either chickpeas or great northern beans.
• 6 note the third: if you prefer a soupier soup, add a can or two of vegetable broth, or thin with water.