Vegan Pasta Fagioli
Warm, hearty, and bursting with flavor, this Vegan Pasta Fagioli is a plant-based twist on the classic Italian soup that’s perfect for cozy nights. Packed with nutritious ingredients like tender cannellini and kidney beans, fresh spinach, and a medley of aromatic vegetables, this recipe delivers a wholesome bowl of comfort. The rich tomato broth, seasoned with oregano, basil, and thyme, coats perfectly cooked small pasta for a satisfying meal that's ready in under an hour. Ideal for weeknight dinners or meal prep, this easy vegan pasta fagioli is a one-pot wonder that serves up to six people. Serve it with a crusty loaf of bread for a complete, crowd-pleasing dish that's as delicious as it is nourishing.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 2 medium carrot, diced
- 2 medium celery stalks, diced
- 4 cloves garlic, minced
- 28 ounces canned diced tomatoes
- 6 cups vegetable broth
- 15 ounces cannellini beans, drained and rinsed
- 15 ounces 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 (like ditalini or elbow)
- 0.25 cup fresh parsley, chopped
- 2 cups fresh spinach
Instructions
In a large pot, heat the olive oil over medium heat.
Add the diced onion, carrot, and celery and sauté for about 5-7 minutes, until the onion becomes translucent and the vegetables begin to soften.
Stir in the minced garlic and cook for an additional minute, until fragrant.
Add the canned diced tomatoes, vegetable broth, cannellini beans, kidney beans, oregano, basil, thyme, bay leaf, salt, and pepper. Stir to combine.
Bring the mixture to a boil, then reduce the heat and let it simmer uncovered for 15 minutes, allowing the flavors to meld.
Add the small pasta to the pot and continue to cook for another 10-12 minutes or until the pasta is tender.
Remove the bay leaf from the pot and discard.
Stir in the chopped parsley and fresh spinach, allowing the spinach to wilt slightly in the hot soup.
Taste and adjust the seasoning if needed, adding more salt or pepper to taste.
Serve the soup hot, garnished with additional fresh parsley if desired. Enjoy!
Nutrition Facts
Calories |
2865 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.3 g | 93% | |
| Saturated Fat | 13.9 g | 70% | |
| Polyunsaturated Fat | 13.8 g | ||
| Cholesterol | 16 mg | 5% | |
| Sodium | 6990 mg | 304% | |
| Total Carbohydrate | 450.8 g | 164% | |
| Dietary Fiber | 89.1 g | 318% | |
| Total Sugars | 67.6 g | ||
| Protein | 114.5 g | 229% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1115 mg | 86% | |
| Iron | 35.8 mg | 199% | |
| Potassium | 8568 mg | 182% | |
*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.
