Dairy-Free Pasta e Fagioli
Warm, hearty, and completely dairy-free, this Pasta e Fagioli delivers all the comforting flavors of the classic Italian soup without any animal products. Packed with plant-based protein from cannellini and kidney beans, plus robust aromatics like garlic, onion, and celery, this recipe is a wholesome meal that's perfect for weeknight dinners. A rich vegetable broth infused with dried herbs and crushed tomatoes sets the foundation for tender bites of ditalini pasta, while fresh parsley and a splash of lemon juice brighten each bowl. Ready in under an hour, this crowd-pleaser offers a satisfying balance of flavors and textures, ideal for anyone seeking an easy vegan or dairy-free alternative to traditional pasta e fagioli. Perfect for cozy evenings, this dish is sure to become a family favorite!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, chopped
- 2 medium carrot, chopped
- 2 celery stalk, chopped
- 3 garlic cloves, minced
- 28 ounces canned crushed tomatoes
- 4 cups vegetable broth
- 15 ounces canned cannellini beans, rinsed and drained
- 15 ounces canned kidney beans, rinsed and drained
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup small pasta (like ditalini)
- 0.25 cup fresh parsley, chopped
- 1 tablespoon lemon juice
Instructions
Heat the olive oil in a large pot over medium heat.
Add the chopped onion, carrot, and celery, and sauté for about 5-7 minutes, or until the vegetables begin to soften.
Stir in the minced garlic and cook for an additional minute until fragrant.
Pour in the crushed tomatoes and vegetable broth, and bring the mixture to a simmer.
Add the rinsed and drained cannellini and kidney beans to the pot.
Stir in the thyme, oregano, bay leaf, salt, and black pepper.
Bring the soup to a low boil, then reduce the heat to a simmer, cover, and allow to cook for about 20 minutes, stirring occasionally.
Add the pasta to the pot and continue to simmer for another 10 minutes or until the pasta is cooked al dente.
Remove the bay leaf and stir in the chopped parsley and lemon juice.
Adjust seasoning with salt and pepper to taste, serve hot.
Nutrition Facts
Calories |
2515 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.0 g | 59% | |
| Saturated Fat | 7.4 g | 37% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6804 mg | 296% | |
| Total Carbohydrate | 444.2 g | 162% | |
| Dietary Fiber | 83.5 g | 298% | |
| Total Sugars | 73.3 g | ||
| Protein | 107.5 g | 215% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1006 mg | 77% | |
| Iron | 35.3 mg | 196% | |
| Potassium | 9220 mg | 196% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
