DinnerMain CourseSoup

Vegan Pasta e Fagioli

Name: Vegan Pasta e Fagioli
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 servings
Cuisine: italian
Ingredients: 2 tbsp olive oil; 1 pcs yellow onion diced; 1 pcs carrot diced; 1 pcs celery stalk diced; 3 clove garlic minced; 400 g diced tomato canned; 2 tbsp tomato paste; 6 cup vegetable broth; 1 tsp dried oregano; 1 tsp dried basil; 1 pcs bay leaf; 2 can cannellini bean rinsed and drained; 1 cup ditalini pasta; salt to taste; black pepper to taste; 2 tbsp fresh parsley chopped (optional)

A hearty and comforting vegan version of the classic Italian pasta and bean soup. This recipe features a rich tomato broth, tender pasta, and creamy cannellini beans, making it a satisfying meal for any day.

An original recipe by Forkin

Total time: 45 min
Serves: 6
Difficulty: Medium
Per serving: 271 kcal

Allergen information: may contain celery. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

2 tbspolive oil
1 pcsyellow onion, diced
1 pcscarrot, diced
1 pcscelery stalk, diced
3 clovegarlic, minced
400 gdiced tomato, canned
2 tbsptomato paste
6 cupvegetable broth
1 tspdried oregano
1 tspdried basil
1 pcsbay leaf
2 cancannellini bean, rinsed and drained
1 cupditalini pasta
—salt, to taste
—black pepper, to taste

garnish

2 tbspfresh parsley, chopped(optional)

Equipment

ladle · large pot · cutting board · knife

The method

Step by step

1
Heat the olive oil in a large pot or Dutch oven over medium heat.
About 1 min
2
Add the yellow onion, carrot, and celery to the pot and cook, stirring occasionally, until softened, about 5-7 minutes.
About 7 min
Cook’s note: This trio of aromatics is known as soffritto and forms the flavor base of many Italian dishes.
3
Stir in the garlic and cook for another minute until fragrant.
About 1 min
Cook’s note: Be careful not to burn the garlic.
4
Add the diced tomatoes, tomato paste, vegetable broth, dried oregano, dried basil, and bay leaf to the pot. Stir to combine.
About 1 min
5
Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 15 minutes to allow the flavors to meld.
About 15 min
6
Stir in the cannellini beans and ditalini pasta. Continue to simmer, uncovered, until the pasta is al dente, about 8-10 minutes, stirring occasionally to prevent sticking.
About 10 min
Cook’s note: If the soup becomes too thick, add a little more vegetable broth or water.
7
Remove the bay leaf. Season the soup with salt and black pepper to taste.
About 1 min
8
Ladle the hot soup into bowls and garnish with fresh parsley, if desired.

Per serving

Nutrition

71%Score

Calories: 270.5kcal
Protein: 15.1g
Carbs: 42.6g
Fat: 5.8g
Fibre: 9.8g
Sugar: 5.4g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover pasta e fagioli in an airtight container in the refrigerator.

Reheating

Reheat gently on the stovetop over medium-low heat, adding a splash of broth or water if needed to adjust consistency.