Vegan Pasta e Fagioli
Italian for “Pasta and Beans”
This cheap eats soup is quick to throw together, hearty to fill you up and comforting to warm you from the inside out – especially on a cold winter’s night.
- Pasta – small shells, ditalini or elbow macaroni
- Beans – traditionally made with cannellini, great northern or borlotti beans
- Carrots, Celery, Onion, Garlic, Tomatoes
- Tomato paste, Vegetable broth and Italian spices
Traditionally this soup started as a dish for peasants because of how inexpensive all the ingredients are.
With this base of ingredients, you can start there and add whatever you’d like to make it your own. I love adding a leafy green veggie, like Kale or Swiss Chard. That’s what I love about recipes like this, they are easy, versatile, and quick to make.
Don’t forget to top with some vegan Parmesan and serve up some toasty garlic bread on the side!
Buon Appetito!
Vegan Pasta e Fagioli
This hearty soup includes pasta, beans, veggies and Italian seasonings. A super easy soup to whip up on a cold night to warm you from the inside out.
Ingredients
- 2 tbsp avocado oil no oil option available, see in cooking instructions
- 1 cup onion diced
- 2 carrots diced
- 2 celery stalks diced
- 1 medium zucchini diced
- 4 cloves garlic minced
- 1 14.5 oz can diced tomatoes plain or seasoned with italian spices
- 4 cups low sodium vegetable stock or broth
- 3 cups water or measure 2 full cans in the can from the tomatoes
- 2 cups small pasta shells, ditalini, or elbow, whole wheat or brown rice (GF) is my preference
- 1 tsp Italian seasoning more or less depending on type of diced tomatoes used (seasoned or plain)
- 1 bunch kale tough stems removed, cleaned and chopped into 1-inch pieces
- 2 cans small white beans such as cannellini or great northern
- 1 tbsp tomato paste
- ½ tsp salt & pepper or to taste
- vegan parmesan
Instructions
- Heat oil in a large stock pot over medium heat. When hot, add onions and cook for 2-3 minutes. *No oil method – heat large stock pot over medium high heat until very hot. Add onions and stirring constantly to keep from sticking to pot. Add a small amount of broth or water to the pot, if needed, to keep onions from sticking.2 tbsp avocado oil, 1 cup onion
- Add the carrots, celery and zucchini, stirring frequently to prevent sticking. Cook another 5-10 minutes until softened. *No oil method – add the carrots, celery and zucchini, stirring constantly to prevent sticking. Adding small amounts of broth or water, as needed, if sticking occurs.2 carrots, 2 celery stalks, 1 medium zucchini
- Once vegetables are cooked down, add garlic and stir until fragrant.4 cloves garlic
- Stir in tomatoes, vegetable stock/broth and water. Bring to simmer over high heat.1 14.5 oz can diced tomatoes, 4 cups low sodium vegetable stock or broth, 3 cups water
- Stir in pasta and italian seasonings. Cook 5 minutes, stirring occasionally.2 cups small pasta, 1 tsp Italian seasoning
- Stir in kale and cook another 5 minutes.1 bunch kale
- Stir in beans, tomato paste, salt and pepper and reduce heat to medium. Combine well and heat through, another 5-10 minutes.2 cans small white beans, 1 tbsp tomato paste, ½ tsp salt & pepper
- Serve and top with vegan parmesan cheese.vegan parmesan
