DinnerMain CourseSoup

Vegan Pasta e Fagioli

Name: Vegan Pasta e Fagioli
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 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; 2 tbsp tomato paste; 400 g crushed tomatoes; 6 cup vegetable broth; 1 can cannellini beans drained and rinsed; 0.75 cup ditalini pasta; 1 tsp dried oregano; 0.5 tsp dried basil; 0.5 tsp salt; 0.25 tsp black pepper; 2 tbsp fresh parsley chopped (optional)

This hearty and comforting vegan pasta e fagioli is a nourishing one-pot meal. It features a rich tomato and vegetable broth with tender beans and pasta, perfect for a satisfying dinner.

An original recipe by Forkin

Total time: 50 min
Serves: 4
Difficulty: Medium
Per serving: 280 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
2 tbsptomato paste
400 gcrushed tomatoes
6 cupvegetable broth
1 cancannellini beans, drained and rinsed
0.75 cupditalini pasta
1 tspdried oregano
0.5 tspdried basil
0.5 tspsalt
0.25 tspblack pepper

garnish

2 tbspfresh parsley, chopped(optional)

Equipment

knife · cutting board · large pot · dutch oven

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 sauté for 5-7 minutes, until softened.
About 7 min
3
Stir in the garlic and tomato paste and cook for another 1-2 minutes until fragrant.
About 2 min
Cook’s note: Keep stirring to prevent the garlic from burning.
4
Pour in the crushed tomatoes, vegetable broth, cannellini beans, dried oregano, dried basil, salt, and black pepper.
About 1 min
5
Bring the mixture 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
Add the ditalini pasta to the pot and cook for 8-10 minutes, or according to package directions, until the pasta is al dente.
About 10 min
Cook’s note: Stir occasionally to prevent the pasta from sticking to the bottom of the pot.
7
Taste and adjust seasoning if necessary.
About 1 min
8
Ladle the pasta e fagioli into bowls and garnish with fresh parsley, if desired.
About 1 min

Per serving

Nutrition

70%Score

Calories: 280.2kcal
Protein: 13.7g
Carbs: 41.3g
Fat: 8.3g
Fibre: 9.3g
Sugar: 7.9g

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 or in the microwave, adding a splash of water or broth if it has thickened too much.