Vegan Pasta e Fagioli
Warm, hearty, and incredibly satisfying, Vegan Pasta e Fagioli is a plant-based twist on the classic Italian comfort food. This wholesome soup features tender ditalini pasta, two types of nourishing beans (cannellini and kidney), and a medley of colorful vegetables like onion, carrot, celery, and spinach. Simmered in a fragrant broth seasoned with oregano, basil, thyme, and a hint of garlic, it delivers bold flavor with every spoonful. Easy to prepare in just under an hour, this recipe is dairy-free, meat-free, and perfect for cozy weeknight dinners or meal prep. Serve it hot with a sprinkle of fresh parsley for a heartwarming dish that’s as nutritious as it is delicious. Keywords: vegan pasta e fagioli, plant-based soup, Italian bean and pasta soup, comforting vegan recipes, healthy dinner ideas.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 medium carrot, diced
- 2 medium celery stalk, diced
- 3 garlic cloves, minced
- 15 ounces canned diced tomatoes
- 4 cups vegetable broth
- 15 ounces canned cannellini beans, drained and rinsed
- 15 ounces canned red kidney beans, drained and rinsed
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.5 teaspoon dried thyme
- 1 bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 8 ounces small pasta (such as ditalini or macaroni)
- 2 cups fresh spinach, roughly chopped
- 0.25 cup fresh parsley, chopped
Instructions
Heat olive oil in a large pot over medium heat.
Add the diced onion, carrots, and celery to the pot and sauté for about 5 minutes, or until the vegetables are soft.
Stir in the minced garlic and cook for 1 more minute until fragrant.
Add the canned diced tomatoes with their juice and the vegetable broth to the pot.
Add the cannellini beans, red kidney beans, dried oregano, dried basil, dried thyme, bay leaf, salt, and black pepper. Stir well to combine.
Bring the soup to a boil, then reduce the heat to low and let it simmer, uncovered, for 20 minutes.
While the soup is simmering, cook the pasta separately according to package instructions until al dente. Drain and set aside.
After the soup has simmered for 20 minutes, remove the bay leaf and add the fresh chopped spinach to the pot. Stir to wilt the spinach.
Add the cooked pasta to the soup and stir to combine. Let it cook for an additional 3-5 minutes to allow the flavors to meld.
Taste and adjust seasoning with more salt and pepper if necessary.
Serve hot, garnished with fresh chopped parsley.
Nutrition Facts
Calories |
2557 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.8 g | 74% | |
| Saturated Fat | 10.8 g | 54% | |
| Polyunsaturated Fat | 9.2 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 6722 mg | 292% | |
| Total Carbohydrate | 415.3 g | 151% | |
| Dietary Fiber | 81.0 g | 289% | |
| Total Sugars | 50.5 g | ||
| Protein | 105.0 g | 210% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1109 mg | 85% | |
| Iron | 34.3 mg | 191% | |
| Potassium | 7951 mg | 169% | |
*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.
