What to Make and Eat This Week

Easy meals for transitional weather

I’ve been following my own advice from this this What to Make and Eat This Week Sunday edition. Even with my literal hundreds of recipes that I’ve created, I sometimes scramble at the last minute, trying to decide what make on weeknights after busy days. I’m enjoying this bit of advance planning, and hope you are, too.

In fact, I already made the Italian Pasta and Bean Soup yesterday, and look forward to some of these transitional, mid-way between light and hearty dishes that I haven’t made for a while. I think I’ll go in the order given here!

Please visit The Vegan Atlas between newsletters for countless plant-based recipes and Good Food Guides.

This week, we’re going to make …

• Italian Pasta and Bean Soup

• Vegan Sausage, Cabbage, and Potato Skillet

• Stir-Fried Teriyaki Noodles with Tofu and Broccoli

• Quick and Colorful Quinoa Paella

… This week’s bonus: Two apple desserts, perfect for early fall.

Italian Pasta and Bean Soup

Italian pasta and bean soup, or pasta e fagioli, is a classic cousin to minestrone, and one that's naturally plant-based. With a gently seasoned tomato base, this hearty main dish soup is a welcome warm-up on a chilly day.

Any short shape of pasta will do — penne, shells, or twists, depending on what's on hand. The most traditional, though (and my favorite) are ditalini, as shown in the photos. White beans are the most traditional to this soup. Use cannellini or Great Northern beans.

Complete the meal: Serve with a crusty bread or crackers and a simple salad, or a platter of raw vegetables with an easy dip such as Avocado, Tahini, and Spinach Dip.

This recipe makes at least 6 servings. If you have leftovers and refrigerate the soup overnight, the noodles absorb the broth like crazy. Add water and amp up the seasonings as needed. For more tips and the printable recipe card, see the full post.

Ingredients

• 2 tablespoons olive oil

• 1 medium onion, finely chopped

• 2 cloves garlic, minced

• 3 large celery stalks, diced

• 3 medium carrots, peeled and sliced

• 28-ounce can crushed tomatoes

• 2 vegetable bouillon cubes

• 2 teaspoons Italian seasoning

• 6 cups water

• 2 heaping cups (uncooked) pasta, any small shape (like ditalini)

• Two 15-ounce cans cannellini beans, drained and rinsed,
  or 3 cups cooked beans

• Salt and freshly ground pepper to taste

• 1/4 cup chopped fresh parsley, or fresh oregano leaves as desired

Instructions

1. Heat the oil in a large soup pot. Add the onion and sauté over medium heat until translucent. Add the garlic and celery and continue to sauté until all are golden. 

2. Add the carrots, tomatoes, bouillon cubes, seasoning, and water. Bring to a slow boil, then lower the heat, cover and simmer gently for 20 minutes.

3. Meanwhile, cook the pasta according to package directions in a separate saucepan until al dente, then drain. Add it to the soup along with the beans. Simmer gently for 5 minutes longer.

4. Adjust the consistency with a little more water if the soup is too crowded. Season with salt and pepper, stir in the parsley, and serve.