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Vegan Pasta e Fagioli with Instant Pot Option [Oil Free]

Pasta e fagioli (or pasta fazool) is a traditional Italian dish made with pasta and beans that is perfect for chilly nights.

Prep Time
10 mins
Cook Time
10 mins
Total Time
50 mins
Servings: 6 Servings
Calories: 355 kcal
Course: Main Course
Cuisine: Italian

Ingredients

  • 1 yellow onion finely chopped
  • 2 large carrots peeled & chopped
  • 1 celery stalk chopped
  • ½ cup white wine
  • 19 ounce can red kidney beans drained & rinsed
  • 19 ounce can white kidney beans drained & rinsed
  • 1 cup tomato sauce or crushed canned tomatoes
  • 6 cups low sodium vegetable broth
  • 1 tablespoon fresh basil finely chopped
  • 2 bay leaves
  • ½ teaspoon dried oregano
  • ½ teaspoon sea salt or to taste
  • 1.5 cup ditali or ditalini pasta

Instructions

    Cup of Yum
  1. Add the onion, carrot and celery to a deep skillet, or sauce pot with a tablespoon or two of water. Sprinkle with salt and pepper and sauté until softened, about 5 minutes.
  2. Pour in the wine and continue to sauté until the wine is mostly absorbed by the vegetables. This will take about 4-5 minutes.
  3. Add all remaining ingredients EXCEPT the noodles to your pot, mix well and simmer, with the lid ON, for about 20 minutes. Then add the pasta, give it a stir and continue cooking with the lid on, but slightly askew for another 10 minutes until it is al dente. Do not overcook.
  4. Remove and discard the bay leaves. Then serve and enjoy!
Instant Pot Directions
    Cup of Yum
  1. Set your pot to sauté and add the onion, carrot and celery with a tablespoon or two of water. Sprinkle with salt and pepper and sauté until softened, about 5 minutes. Then add the wine and continue to sauté until the wine is mostly absorbed by the vegetables. This will take about 4-5 minutes.
  2. Add all remaining ingredients plus 1 extra cup of broth (7 cups total, instead of 6) and mix well. Close your lid, setting the valve to the sealing position. Set the pot to high pressure for 4 minutes (it will take about 10-15 minutes to reach pressure) and quick release once complete.
  3. Remove the lid as soon as you're able to do so to prevent the noodles from overcooking. Remove and discard the bay leaves and serve.

Notes

  • The alcohol content will cook out from the wine, however, you may skip it if preferred. Note that it adds nice body and flavour, so if you have some on hand, I highly recommend it.
  • Cook the soup with the lid on your pot to prevent excess evaporation. The pasta will absorb excess liquid, so you don't need to worry about reducing your broth.
  • Do not cook the noodles until you're ready to eat as it will absorb the broth as it sits.
  • Be mindful not to overcook your pasta. The longer it cooks, the more broth it will absorb. It's best when slightly under done or "al dente".
  • For a creamy vegan pasta e fagioli, you may blend 1-2 cups worth of your dish once cooked, and mix it back into your pot.
  • Tastes best when freshly made, however, leftovers keep refrigerated for 3-4 days. The pasta will continue to absorb the broth, so you may need to add extra broth when reheating.
  • If you anticipate having leftovers, cook the pasta separately, and store it separate from the soup for the best results.
  • If making to freeze, make your soup without the pasta and freeze, but make the pasta when ready to serve. I prefer pasta freshly made, as frozen changes its texture.

Nutrition Information

Calories 355cal (18%) Carbohydrates 66g (22%) Protein 16g (32%) Fat 2g (3%) Saturated Fat 1g (5%) Sodium 843mg (35%) Potassium 730mg (21%) Fiber 13g (52%) Sugar 8g (16%) Vitamin A 3419IU (68%) Vitamin C 8mg (9%) Calcium 76mg (8%) Iron 7mg (39%)

Nutrition Facts

Serving: 6Servings

Amount Per Serving

Calories 355

% Daily Value*

Calories 355cal 18%
Carbohydrates 66g 22%
Protein 16g 32%
Fat 2g 3%
Saturated Fat 1g 5%
Sodium 843mg 35%
Potassium 730mg 16%
Fiber 13g 52%
Sugar 8g 16%
Vitamin A 3419IU 68%
Vitamin C 8mg 9%
Calcium 76mg 8%
Iron 7mg 39%

* Percent Daily Values are based on a 2,000 calorie diet.