Vegan Pasta e Fagioli Recipe: A Hearty Italian Hug
Warm up with this vegan pasta e fagioli recipe! A healthy Italian dinner with beans and pasta—perfect plant-based soup in 40 minutes.
Ingredients
- 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.
Instructions
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!