I just returned from a once-in-a-lifetime trip to Italy. It is an absolutely beautiful country and the people are amazingly kind. My only complaint is there is not a lot of vegan food.
I have always loved Pasta Fagioli but the restaurants there used chicken broth for a base and usually included some type of meat.
After I returned home and stocked up the refrigerator I created the following recipe. You can eliminate the Tofurky Spinach Pesto Sausage but it does add a lot of flavor to the dish.
Regulars to this site have probably noted my love of broccoli and pasta! However, when the two are melded together it is simply heavenly.
This recipe comes together relatively quickly but it uses a few pans so there is a bit more cleanup. (It’s worth it!)
If you are a fan of broccoli let me hear you say “Hallelujah”!
My mom used to make this recipe and I remember smelling the amazing aromas that penetrated the house. It is a quick and easy dinner that is unbelievably satisfying.
You really don’t need anything else alongside, but if you insist, some fresh bread or sliced tomatoes are good choices.
I used arugula (rocket) lettuce but any green of choice would suit…kale, escarole or collard.