Vegan Pasta e Fagioli
User Reviews
5
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Prep Time
10 mins
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Cook Time
40 mins
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Total Time
50 mins
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Servings
4
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Calories
328 kcal
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Course
Main Course
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Cuisine
Italian
Vegan Pasta e Fagioli
Description
This Vegan Pasta e Fagioli combines sautéed onion, garlic, carrot, and celery cooked in olive oil for a flavorful base. Tomato paste and canned diced tomatoes add a robust tomato flavor and body. The soup is seasoned with dried rosemary, thyme, oregano, salt, and pepper for depth. White beans contribute gentle creaminess and protein, and small pasta shells add substance and chew. The soup simmers to allow flavors to meld.
It can be garnished with fresh basil and red pepper flakes for brightness and a hint of heat. Pasta may be cooked separately and added to the soup, or cooked directly in the broth with additional liquid, depending on preference. The soup serves well with garlic bread on the side.
For variation, add more broth for a thinner consistency, stir in spinach for extra color, or incorporate a splash of white wine after the tomato paste step to deepen flavor. These adjustments can tailor the texture and taste without changing the soup’s core components.
Ingredients
- 2 tsp olive oil
- 1/2 cup onion red, chopped
- 2 garlic minced, cloves
- 1/2 cup carrot thinly sliced, or chopped small
- 1/2 cup celery chopped
- 2 tbsp tomato paste
- 15 oz diced tomatoes canned
- 3 cups broth
- 15 oz white bean such as northern beans, cannellini or navy or other white beans of choice, canned
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup pasta shells elbows, or other, small
- 1/2 tsp rosemary
- 1/2 tsp thyme dried
- 1/2 tsp oregano dried
- basil fresh, for garnish
- red pepper flakes fresh, for garnish
Instructions
- In a large saucepan, add oil over medium heat. Add in the onion, garlic, carrots, and celery, and cook until the onion is translucent. Then add in the tomato paste and mix in.
- Add in the tomatoes, and the herbs, and mix in, and cook until the tomatoes are tender.
- Then add in your broth, beans, salt, and pepper, and mix in, and simmer for 15-20 minutes.
- Meanwhile, make your pasta separately according to the directions on the package. Add in your pasta to the boiling soup, mix in, taste and adjust flavor, and garnish with basil.Alternatively, add uncooked pasta. Make sure to add 1 cup more broth at the earlier step. Add the pasta after 15 mins then continue to cook until pasta is cooked to preference
- Add red pepper flakes and serve with a side of garlic bread.
Notes
- Add extra broth if you prefer a more soup-like texture.
- For added flavor, deglaze the pan with white wine after cooking the tomato paste, then let it reduce before adding diced tomatoes.
- Stir in fresh spinach before serving for additional color and nutrients.
- Cook pasta separately or in the soup; if adding uncooked pasta, increase broth by 1 cup and add pasta after initial simmer.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 328 kcal
% Daily Value*
| Calories | 328kcal | 16% |
| Carbohydrates | 61g | 20% |
| Protein | 16g | 32% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Sodium | 584mg | 24% |
| Potassium | 1170mg | 25% |
| Fiber | 11g | 44% |
| Sugar | 10g | 20% |
| Vitamin A | 3466IU | 69% |
| Vitamin C | 15mg | 17% |
| Calcium | 165mg | 17% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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