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Pasta e Fagioli
Serves 4 to 6 


1 1/2 cups small pasta shells (the size of Ronzoni’s #23 shells) 
2 tablespoons olive oil 
1 large, finely chopped onion 
1/2 finely chopped clove of garlic 
1 cup finely chopped celery 
2 cups marinara sauce 
1/2 teaspoon salt 
1 tablespoon chopped parsley 
1⁄8 teaspoon pepper 
1 quart warm water 
2 cups cooked white beans (or 1 can with liquid) 
One tablespoon grated soy Parmesan cheese (optional) 

Heat olive oil in large saucepan. Add onions, celery, garlic and brown lightly. Stir in marinara sauce, parsley, salt and pepper; cook for 10 minutes. Add warm water and beans, and bring to a boil. Cook for about 10 more minutes. Stir in pasta shells and boil uncovered for 15 minutes, or until tender. Stir frequently to prevent pasta from sticking. Serve piping hot.  Add grated soy Parmesan cheese if desired. To reheat, stir in boiling water to desired consistency, and heat over low flame.