@mensch.chef: Pasta e Fagioli is Garden to Fork Ep.21 🍲🌱 🏡👨🏻‍🍳 This dish is full of memories, back to a simpler time, making me feel at home. It’s a comforting bowl of love that I’ve cherished with each spoonful to bring me a tad closer to home for the past 10 years. Simple, yet so much more than just a recipe to me. Hope you enjoy it as much as I do 🥰.  📝 200g Pasta (ditaloni rigati) 2 tbsp Olive Oil 1 White Onion, finely chopped 2 Carrots, grated 1 Celery Stalk, diced 3 Garlic Cloves 2 Potatoes Water as needed (about 2l) 250g Canned Cannellini Beans, drained and rinsed 1 tsp Dried Oregano Salt and Pepper, to taste 1 Bay Leaf Fresh Parsley, chopped for garnish Optional: Vegan Parmesan (from previous recipe), grated or crumbled for topping 🗒️ 1. In a large pot, heat olive oil over medium heat. Add onions, carrots, and celery, sautéing until onions are translucent. 2. Add garlic and sauté for another minute. 3. Mix in crushed pelati, potatoes, water, and cannellini beans. 4. Let the soup simmer until the beans are tender. 5. In the last 10 minutes of simmering, add pasta, cooking until al dente. 6. Mix well, crushing the potatoes slightly, letting the amid from the pasta bind the soup. 7. Serve hot, garnished with fresh parsley and a generous sprinkle of vegan cheese. Buon appetito! 🍝 #veganrecipes #vegantiktok #vegan #italianfood #homemadefood #pastaefagioli #EasyRecipes #plantbasedtiktok #sustainableliving

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Sunday 15 October 2023 15:40:18 GMT