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Ladle in pot of soup with text overlay that reads pasta e fagioli soup.
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Pasta e Fagioli Soup (Easy Vegan Recipe)

This vegan Pasta e Fagioli Soup is hearty, cozy, and loaded with beans, pasta, and vegetables in a rich tomato broth. This easy Italian-inspired soup is budget-friendly, filling, and perfect for chilly nights, meal prep lunches, or serving with crusty bread.
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 8
Author: Sam Turnbull

Ingredients

  • 1 tablespoon olive oil
  • 1 yellow onion diced
  • 2 medium carrots peeled and diced
  • 2 ribs celery diced
  • 4 cloves garlic minced or pressed
  • 1 tablespoon tomato paste
  • 2 teaspoons Italian seasoning
  • 4 cups vegetable broth
  • 2 cups water plus more as needed
  • 1 can (28 oz / 796 ml) diced tomatoes
  • 1 can (15 oz / 425 ml) kidney beans drained and rinsed
  • 1 can (15 oz / 425 ml) white kidney or cannellini beans drained and rinsed
  • 1 teaspoon sugar (optional, balances acidity)
  • 1 cup dry ditalini pasta
  • 2 large handfuls spinach (or finely chopped kale)
  • Salt and pepper to taste
  • Optional for topping: vegan parmesan and fresh chopped parsley
US Customary - Metric

Instructions

  • Sauté the vegetables: Heat the olive oil in a large soup pot or Dutch oven over medium heat. Add the onion, carrots, and celery. Cook for 7 - 10 minutes, stirring occasionally, until the veggies soften and start to brown.
    Carrots, celery, and onion in Dutch oven.
  • Build the flavor: Add the garlic, tomato paste, and Italian seasoning. Cook for 1 minute, stirring frequently.
    Garlic, Italian seasoning, and tomato paste added to pot of softened mirepoix.
  • Simmer the soup: Stir in the vegetable broth, water, diced tomatoes, kidney beans, white beans, and optional sugar. Bring to a gentle boil, then reduce the heat to a simmer and cook for 15 to 20 minutes, stirring occasionally.
    Pouring broth into pot of pasta e fagioli.
  • Cook the pasta: Stir in the ditalini and continue simmering for about 10 minutes, stirring occasionally, until the pasta is tender.
  • Finish the soup: Stir in the spinach and cook for 1 to 2 minutes, until wilted. Taste and season with salt and pepper as needed. The soup will continue to thicken as it sits, so add a splash of water or vegetable broth to thin as needed.
    Spinach added to pot of soup.
  • Serve: Ladle into bowls and top with vegan parmesan and fresh parsley if desired.
    Pot of vegan pasta e fagioli soup.

Notes

Storage: Allow the soup to cool before transferring to an airtight container. Store in the fridge for up to 5 days. Pasta e Fagioli naturally thickens as it sits because the pasta continues absorbing liquid. Simply stir in a splash of water or vegetable broth when reheating to loosen the soup.
Freezing: For the best texture, do not add the pasta to the soup. When ready to serve, thaw the soup, reheat, and stir in freshly cooked pasta. If freezing leftovers with pasta already added, the soup will still be delicious, but the pasta will become softer after thawing.
Oil-free option: Sauté the vegetables in a splash of water or broth instead of oil.
Gluten-free option: Use your favorite gluten-free small pasta.

Nutrition

Serving: 1 serving (recipe makes 8 servings) | Calories: 242kcal | Carbohydrates: 45g | Protein: 11g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 649mg | Potassium: 829mg | Fiber: 8g | Sugar: 8g | Vitamin A: 3799IU | Vitamin C: 15mg | Calcium: 110mg | Iron: 4mg

Find it online:

https://itdoesnttastelikechicken.com/pasta-e-fagioli/

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