5 from 48 votes
Vegan Pasta e Fagioli
Vegan Pasta e Fagioli is a hearty Italian-inspired soup featuring tender vegetables, white beans, and small pasta shells simmered in a tomato and herb broth. The olive oil-sautéed aromatics develop a rich base, while dried herbs and fresh basil garnish bring a fragrant herbal lift. This dish offers a balanced, comforting texture from creamy beans and pasta combined with the gentle acidity of tomatoes.
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
Servings:
4
Calories:
328 kcal
Course:
Main Course
Cuisine:
Italian
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 328
% 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.