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Cavatelli and White Bean Stew
[Vegan]

Name: Cavatelli and White Bean Stew [Vegan]
Cook time: 30 min
Yield: 4 servings
Cuisine: NO info

OK By: Olga Kouloufakos

Author Bio

Olga believes that food is more than nourishment for bodies. It also has the power... Read More

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Cavatelli and White Bean Stew [Vegan]

Dairy Free

Vegan

There’s something truly magical about a hearty bowl of Cavatelli & White Bean Stew on a chilly autumn evening that warms you up from the inside out. Made with simple, wholesome ingredients and ready in about 30 minutes, the simplicity and heartiness of this dish make it an ideal choice... Read More

Ingredients You Need for Cavatelli and White Bean Stew [Vegan]

1/2 lb Cavatelli pasta
1 tablespoon olive oil
1 small onion, chopped
1 medium carrot, diced
4 cloves garlic, minced
2 tablespoons tomato paste
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
4 cups Cannellini, Great Northern, or Pinto beans cooked, or 2 cans
2-3 cups vegetable broth
1 teaspoon thyme
2 tablespoons nutritional yeast
1 cup microgreens, spinach, kale or any green you enjoy

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How to Prepare Cavatelli and White Bean Stew [Vegan]

Bring a pot of salted water to a boil and cook the pasta to al dente. Set aside.
Heat the olive oil in a large soup pot over medium heat.
Add the chopped onions, carrots and garlic and sauté until light golden and soft, about 3-4 minutes.
Add the tomato paste and cook another couple of minutes.
While the vegetables are cooking, add half the beans and 1 cup of the vegetable broth to a food processor or blender. Puree until smooth.
Add the broth, the pureed beans, the remaining whole beans and the thyme to the pot and simmer for 10 minutes. Season with salt & pepper to taste.
You may need to add more broth to get the consistency you like.
Remove the stew from the heat, and stir in the nutritional yeast (if using), the cooked pasta and the greens.
Season to taste with salt and pepper.