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Vegan pasta e fagioli in Dutch oven with soup ladle.
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5 from 10 votes

Vegan pasta e fagioli recipe

A vegan recipe for pasta e fagioli, an Italian pasta and white bean soup loaded with delicious flavor from rosemary and tomatoes. It's the perfect meal by itself or with a hunk of grilled Italian bread.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Soup/Entree
Cuisine: Italian
Diet: Vegan, Vegetarian
Servings: 6 servings
Calories: 387kcal
Author: Vaishali · Holy Cow Vegan

Equipment

Ingredients

  • ¼ cup extra virgin olive oil
  • 6-8 cloves garlic (crushed or minced)
  • 1 large carrot
  • 2 stalks celery
  • 1 medium onion
  • 3 cups cooked white beans (or two cans of white beans like cannellini, navy beans or great northern beans)
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried oregano
  • 1 dried bay leaf (optional)
  • ½ to 1 teaspoon red pepper flakes (optional)
  • 28 oz canned plum tomatoes (crush whole tomatoes with your fingers)
  • 4 cups mushroom stock (or vegetable stock)
  • 8 oz ditalini pasta (or any small pasta shape like orzo or elbows)
  • ¼ cup vegan parmesan (for garnish)
US Customary - Metric

Instructions

  • Rough-chop the onions, carrots and celery and place them in a food processor. Pulse until chopped fine. You can also mince the veggies by hand, but the food processor just makes it quicker. Mincing the veggies fine will help them melt into the soup as they cook, adding body and flavor to the soup.
  • Cook the pasta until a couple of minutes short of al dente. Drain, rinse under running water, and set aside.
  • Heat EVOO in large pot or Dutch oven along with the crushed garlic. Saute until the garlic begins to turn a light golden.
    Garlic sauteing in olive oil in pot with wooden spatula.
  • Add the soffrito veggies to the pot--carrots, onions and celery. Add some salt and ground black pepper, stir, cover and cook for 10 minutes over medium low heat or until the soffrito has cooked down but has not browned. 
    Sofrito added to oil in pot with wooden spoon.
  • Add the rosemary, oregano and red pepper flakes to the pot and mix in.
    Herbs and pepperoncino added to oil and soffrito veggies in pot.
  • Add the beans to the pot followed by the tomatoes. Mix.
    Tomatoes added to pot with beans.
  • Add four cups of hot mushroom stock or vegetable broth and bring to a boil. Cover and cook 10 minutes over medium heat.
    Pasta fagioli soup in pot.
  • Stir in the cooked pasta and mix well.
    Ditalini pasta added to tomato and stock in soup.
  • Continue cooking the soup for another two minutes, check seasoning, and add more salt and pepper if needed. Turn off heat and serve hot or warm. Garnish soup bowls with vegan parmesan and, if you want, a drizzle of EVOO.
    Beans and tomatoes cooking in stock.

Notes

  • If you are serving this to someone who wants meat at every meal, or if you want more plant-based protein, you can also add 14 oz of a meatless beef substitute or vegan sausage to the pot. If you do, saute it for a couple of minutes before adding the beans.
  • If you don't have white beans or don't want to use them, you can use pinto beans, black beans or red kidney beans instead.
  • If you want more greens in the soup, add 5 oz of roughly chopped spinach, chard or kale to the pot before adding the beans.
  • You don't need a garnish of fresh herbs in this pantry-based soup, but if you have some parsley on hand add it at the end for a bit of fresh flavor.

Nutrition

Serving: 1 serving | Calories: 387kcal | Carbohydrates: 61g | Protein: 15g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Potassium: 956mg | Fiber: 9g | Sugar: 6g | Vitamin A: 2286IU | Vitamin C: 16mg | Calcium: 156mg | Iron: 6mg