You might also like these recipes for vegan minestrone soup and vegan Italian wild rice soup. Pasta e fagioli, which simply translates from Italian to “pasta and beans,” is a stunningly simple dish that’s also stunningly flavorful. And stunningly hearty. Also stunning is the fact that you can create all this magical flavor with mostly pantry ingredients, much like those other stunning pastas, (vegan) pasta puttanesca and (vegan) penne alla vodka. I especially love vegan pasta fazool or pasta e fasule, as it’s also called, in the winter, when the temperatures dip and there’s nothing better than getting your palms around a hot bowl of vegan soup. There’s so much to love here, with the creamy, buttery beans, the al dente pasta, the aromatic rosemary, the sweet-tangy plum tomatoes, the spicy garlic and red pepper flakes, and all of the flavor from a soffrito of carrots, celery and onions. Make this pasta the next time you are in need of some warmth and comfort.
Why you will love this recipe
Soothing and full of clean, delicious flavors. This soup is not just packed with good-for-you protein and carbs from the pasta and beans, it is also loaded with flavorful veggies, like onions, carrots, celery and tomatoes. Together, these ingredients create a marvelous alchemy that will make you fall in love. An easy pasta soup. I love easy recipes and pasta fagioli is nothing if not easy. It comes together in one pot (unless you use a food processor to chop the veggies fine, like I did). And all it needs are a few simple pantry ingredients. Soy-free, nut-free and you can make it gluten-free. Just make it with gluten-free pasta if you are gf. The beans and veggies add loads of nutrition. There’s no dearth of protein and fiber in this recipe. You can make it with wholegrain pasta for a healthier version, and always be sure to cook the pasta al dente.
Variations
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.
How to make vegan pasta e fagioli
Store
Refrigerate: You can store the pasta fagioli for up to three days in the fridge. Freeze: Freeze in an airtight container or freezer safe container for up to three months. Reheat: Thaw the soup, preferably in the fridge overnight, and reheat over the stovetop or in the microwave. Thin out with stock as necessary.
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