Vegan Pasta e Fagioli Recipe: A Hearty Italian Hug

Intro: A Soup That Feels Like Home
It was a chilly evening last week when I found myself craving something warm, hearty, and full of Italian soul. I’d been flipping through old family recipes, and the idea of pasta e fagioli—a rustic bean and pasta soup—kept calling my name. That’s when I whipped up this vegan pasta e fagioli recipe, a plant-based twist on the classic that’s now a go-to for plant-based soups and healthy Italian dinners in my kitchen. Ready in about 40 minutes, it’s simple, comforting, and packed with flavor. Grab your pot, and let’s cook up a bowl of cozy goodness!

Must-Have Kitchen Tools for This Recipe

Before we dive into the ingredients, let’s talk about the tools that make this vegan pasta e fagioli recipe a breeze to prepare. (Note: These are affiliate links—I may earn a small commission if you purchase through them, at no extra cost to you!)

• Large Skillet or Dutch Oven: Simmering needs a solid pot—try this Dutch oven for even heat.
• Sharp Knife: Chopping veggies is quick with this chef’s knife—a kitchen essential.
• Wooden Spoon: Stirring the soup is easy with this sturdy spoon.
• Immersion Blender (Optional): For a creamier texture—grab this handheld blender.

These tools make this healthy Italian dinner simple and stress-free—perfect for soup season!

The Ingredients That Make This Vegan Pasta e Fagioli Recipe Shine

This vegan pasta e fagioli recipe is loaded with wholesome, Italian-inspired ingredients, measured for U.S. cooks. Here’s what you’ll need (serves 4-6):

• 2 tbsp extra virgin olive oil – Rich and flavorful base.
• 1 medium onion, finely chopped – Sweet and savory depth.
• 1 large carrot, finely chopped – A touch of sweetness.
• 1 stalk celery, finely chopped – Crunchy and earthy.
• 2 cloves garlic, grated – Bold and aromatic.
• 3 leaves sage, chopped – Warm, herby notes.
• 1 sprig rosemary – Fragrant and woody.
• 2 bay leaves – Subtle flavor boost.
• 3 tbsp tomato paste – Deep, tangy richness.
• 3 cups cooked beans (kidney, pinto, or borlotti, approx. 460 grams or 2 cans, rinsed and drained) – Hearty and protein-packed.
• 5 cups vegetable broth (approx. 1.25 liters, more if needed) – Keeps it light and brothy.
• 14 oz can crushed tomatoes (approx. 400 grams) – Juicy and robust.
• 7 oz ditalini pasta (approx. 200 grams, or another short pasta) – The perfect bite.
• 1 tsp salt (or more to taste) – Seasons it just right.
• 2 twists black pepper (about ⅛ tsp) + ¼ tsp red pepper flakes – A gentle kick.

These ingredients come together for a vegan pasta e fagioli recipe that’s ideal for plant-based soups.

Step-by-Step Instructions: How to Make Vegan Pasta e Fagioli

Cooking this vegan pasta e fagioli recipe is like a cozy kitchen ritual—easy steps, big flavor payoff. Let’s get started! Disclosure: This post contains affiliate links.

Step 1: Sauté the Veggies

Heat 2 tablespoons of extra virgin olive oil in a large skillet or Dutch oven over medium heat. Add the finely chopped onion, carrot, and celery, cooking for 3 minutes until softened and fragrant. Stir in the grated garlic, chopped sage, rosemary sprig, bay leaves, and tomato paste. Cook for another 2 minutes, letting the flavors meld into a savory base.

Step 2: Build the Soup

Add the 3 cups of cooked beans (rinsed and drained), 5 cups vegetable broth, 14 oz crushed tomatoes, 1 teaspoon salt, black pepper, and red pepper flakes. Stir everything together, bring it to a gentle simmer, and let it cook for 15 minutes. The aroma will fill your kitchen with Italian warmth!

Step 3: Add the Pasta

Stir in the 7 oz ditalini pasta and simmer for 10–12 minutes, or until the pasta is cooked to your liking. Stir occasionally to keep it from sticking. If you like a thinner soup, add more broth—adjust to your preference. For a creamier texture, use an immersion blender to blend a portion of the beans before adding the pasta.

Step 4: Serve It Up

Ladle the soup into bowls and drizzle with a touch of extra virgin olive oil. Skip the Parmesan for a fully vegan version, or sprinkle with fresh herbs like parsley for extra flair. Serve hot and savor the comfort!

Tips to Customize Your Vegan Pasta e Fagioli Recipe

This soup is your canvas—make it your own! Here’s how:

• Spice It Up: Double the red pepper flakes or add a pinch of chili powder.
• Bean Swap: Try cannellini or navy beans instead of kidney or pinto.
• Veggie Boost: Toss in spinach or kale in the last 5 minutes.
• Pasta Twist: Use elbow macaroni or small shells instead of ditalini.
• Meal Prep: Double it—keeps in the fridge for 4–5 days and freezes well.

I served this to my Italian grandma, and she didn’t miss the meat one bit—huge win!

Nutritional Info: Why This Plant-Based Soup Rocks

This vegan pasta e fagioli recipe is hearty and wholesome. Per serving (1/6 of the recipe):

• Calories: ~300 kcal – Filling yet balanced.
• Protein: ~12g – Beans and pasta team up!
• Fiber: ~8g – Keeps you satisfied.
• Fat: ~8g – Healthy fats from olive oil.
• Carbs: ~45g – Energizing and hearty.

Beans bring protein and fiber, while veggies add vitamins—perfect for healthy Italian dinners and plant-based soups.

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FAQs About Vegan Pasta e Fagioli

Q: How quick is this vegan pasta e fagioli recipe?
A: About 40 minutes—fast for such rich flavor!

Q: Can I use dried beans?
A: Yes! Cook 1 ½ cups dried beans ahead—equals about 3 cups cooked.

Q: Is it gluten-free?
A: Swap for gluten-free pasta, and you’re set!

Q: Can I skip blending?
A: Totally—it’s great chunky or creamy, your choice.

Q: How do I store leftovers?
A: Fridge for 4–5 days or freeze for 3 months—reheats beautifully.

Conclusion: Simmer This Vegan Pasta e Fagioli Recipe

This vegan pasta e fagioli recipe is a cozy, hearty winner—perfect for plant-based soups and healthy Italian dinners. With its beans, pasta, and aromatic herbs, it’s a bowl of comfort that comes together in under an hour. Whether you’re warming up a weeknight or sharing with friends, it’s a dish that delivers.