Pasta Fagioli (Italian Pasta & Bean Soup)
The most comforting bowl of pasta and beans! This pasta fagioli recipe is a vegan take on the classic Italian pasta and bean soup. It's hearty, full of flavor, and absolutely delicious.
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Servings: 5 servings
Ingredients
- 8 oz
small Pasta (Ditalini, Tubetti or Macaroni)
- 30 oz White Beans - Cannellini, Navy or Northern
- 2 ribs Celery - diced 2 smallish Carrots, diced
- 1 small
Onion, diced
- 3 cloves Garlic, minced
- 1/3 cup Grated Vegan Parmesan - or 2” piece of hard vegan Parmesan
- 28 oz Whole Tomatoes, (hand crushed)
- 4 cups Vegetable or Vegan Chicken Broth
- 3 Tbsp Good Olive Oil
- 2
Bay Leaves
- Salt & Pepper - to taste
- 2 cups Water as needed
- 1 pinch of red chili flakes - optional
To Serve
chopped Parsley
- for garnish- Grated Vegan Parmesan
- Toasted bread
Instructions
- Heat the olive oil In a large soup pot on medium heat. Add in the diced onions and sauté until translucent, about 5-7 minutes. If using red chili flakes, add them now as well.
- Add in the diced celery, carrots and garlic and continue cooking until the garlic becomes fragrant, about 2-3 minutes. Season with salt & pepper and add in the rinsed beans and mix well.
- Add in the bay leaves and chunk of hard vegan parmesan (or grated) and mix well. Add in the crushed tomatoes and broth. Mix well and cover the pot. Lower the heat to medium low. Cook for 30-35 minutes or until all vegetables are soft.
- If you like a thicker style stew, remove the bay leaves and blend about 1/4 of the soup. Skip this part for a more brothy soup.
- Bring the soup to a soft boil. Add in the pasta and cook uncovered making sure to stir to prevent sticking. Cook until al dente (this will take longer than the time on the package suggests, because it’s cooking in the soup). Keep checking the pasta until you are happy with the texture. You can add more water (2 cups or more) if you find the soup getting extra thick, which it will as the pasta releases starch and takes on broth.
- Check for seasoning, adjust with salt and pepper as needed. Serve hot with chopped parsley, grated parmesan and crusty toasted bread for dipping.
Equipment
Notes
Optional:
For a thicker stew like soup you can blend about 1/4 of the soup with beans before adding in the pasta. The soup will naturally thicken as the pasta takes on the broth.
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