Vegan Pasta e Fagioli
A hearty and comforting vegan version of the classic Italian pasta and bean soup. This recipe features a rich tomato broth, tender pasta, and creamy cannellini beans, making it a satisfying meal for any day.
An original recipe by Forkin
- Total time
- 45 min
- Serves
- 6
- Difficulty
- Medium
- Per serving
- 271 kcal
Allergen information: may contain celery. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 2 tbspolive oil
- 1 pcsyellow onion, diced
- 1 pcscarrot, diced
- 1 pcscelery stalk, diced
- 3 clovegarlic, minced
- 400 gdiced tomato, canned
- 2 tbsptomato paste
- 6 cupvegetable broth
- 1 tspdried oregano
- 1 tspdried basil
- 1 pcsbay leaf
- 2 cancannellini bean, rinsed and drained
- 1 cupditalini pasta
- —salt, to taste
- —black pepper, to taste
garnish
- 2 tbspfresh parsley, chopped(optional)
Equipment
ladle · large pot · cutting board · knife
The method
Step by step
- 1
Heat the olive oil in a large pot or Dutch oven over medium heat.
About 1 min
- 2
Add the yellow onion, carrot, and celery to the pot and cook, stirring occasionally, until softened, about 5-7 minutes.
About 7 min
Cook’s note: This trio of aromatics is known as soffritto and forms the flavor base of many Italian dishes.
- 3
Stir in the garlic and cook for another minute until fragrant.
About 1 min
Cook’s note: Be careful not to burn the garlic.
- 4
Add the diced tomatoes, tomato paste, vegetable broth, dried oregano, dried basil, and bay leaf to the pot. Stir to combine.
About 1 min
- 5
Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 15 minutes to allow the flavors to meld.
About 15 min
- 6
Stir in the cannellini beans and ditalini pasta. Continue to simmer, uncovered, until the pasta is al dente, about 8-10 minutes, stirring occasionally to prevent sticking.
About 10 min
Cook’s note: If the soup becomes too thick, add a little more vegetable broth or water.
- 7
Remove the bay leaf. Season the soup with salt and black pepper to taste.
About 1 min
- 8
Ladle the hot soup into bowls and garnish with fresh parsley, if desired.
Per serving
Nutrition
- Calories
- 270.5kcal
- Protein
- 15.1g
- Carbs
- 42.6g
- Fat
- 5.8g
- Fibre
- 9.8g
- Sugar
- 5.4g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover pasta e fagioli in an airtight container in the refrigerator.
Reheat gently on the stovetop over medium-low heat, adding a splash of broth or water if needed to adjust consistency.
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