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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.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 54 minutes
Course Main Course
Cuisine Italian
Servings 8 servings

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