Pasta Fagioli is a classic Italian soup that combines beans, pasta, and rich spices in a comforting, hearty dish. Whether you’re craving a satisfying meal for a cozy evening or preparing a budget-friendly dinner, this Vegan Pasta Fagioli offers everything you need. It’s healthy, easy to prepare, and perfect for anyone looking to enjoy a flavorful and filling soup. Plus, it’s packed with plant-based protein from beans and can be made in your Instant Pot, slow cooker, or on the stove for ultimate convenience.
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Why You’ll Love This Vegan Pasta Fagioli
This vegan version of Pasta Fagioli brings all the comforting qualities of the classic dish with a healthy twist. It’s a simple, one-pot meal that’s perfect for busy weeknights or meal prepping for the week ahead. You’ll love how easy it is to make, and how it’s both hearty and satisfying without being heavy. The beans and pasta create a delightful texture, while the tomatoes and herbs provide rich flavors. Whether you prefer it thick like a stew or a bit soupy, this recipe can be customized to suit your taste.
Ingredients for Vegan Pasta Fagioli
The ingredients in this soup are simple yet flavorful. Here’s a breakdown of what you’ll need:
• Olive Oil: Adds richness and helps sauté the vegetables.
• Onion: Offers a savory base flavor for the soup.
• Garlic: Enhances the aromatic profile of the dish.
• Carrots: Adds a sweet and earthy flavor, as well as a nice texture.
• Cannellini Beans: These beans are creamy and nutty, contributing to the heartiness of the soup.
• Tomato Sauce: Provides the rich, tangy base for the soup.
• Dried Bay Leaf: Adds a subtle depth of flavor.
• Dried Basil, Parsley, Oregano: These herbs infuse the soup with classic Italian flavors.
• Black Pepper and Red Pepper Flakes: These seasonings bring a balanced heat and warmth to the dish.
• Vegetable Broth: A flavorful base for the soup that makes it comforting and filling.
• Water: Helps adjust the consistency of the soup to your preference.
• Ditalini Pasta: This small pasta shape works perfectly to absorb the soup’s flavors.
Alternative Ingredient Suggestions
If you don’t have all the ingredients on hand, here are a few helpful substitutions:
- Olive Oil: Substitute with avocado oil or melted butter.
- Cannellini Beans: Swap with navy beans or great northern beans for a similar texture.
- Pasta: Use elbow macaroni, baby shells, or any small pasta.
- Vegetable Broth: Chicken broth works as an alternative if you’re not vegan.
- Tomato Sauce: Be sure to use plain tomato sauce instead of pasta sauce, which has added seasonings.
Step-by-Step Instructions
Making Vegan Pasta Fagioli is incredibly simple. Here’s how you can prepare it:
- Heat the Olive Oil: In a large pot, heat olive oil over medium heat.
- Sauté the Vegetables: Add diced onions, minced garlic, and chopped carrots to the pot. Sauté for about 5 minutes, until the onions are translucent and softened.
- Add Beans and Tomatoes: Stir in the drained and rinsed cannellini beans and tomato sauce.
- Season the Soup: Add basil, parsley, oregano, black pepper, and red pepper flakes to the pot. Stir everything together.
- Add Broth and Water: Pour in the vegetable broth and water. Bring the soup to a boil, stirring occasionally to prevent anything from sticking to the bottom of the pot.
- Add Pasta: Once the soup reaches a boil, reduce the heat to medium and add the dry pasta. Cook the pasta for half the time recommended on the package to prevent it from overcooking.
- Remove the Bay Leaf: Once the pasta is cooked, discard the bay leaf before serving.
- Serve and Enjoy: Ladle the soup into bowls, and enjoy the cozy flavors!
Tips & Tricks
- Cut Veggies in Advance: Prep your veggies the day before to save time. You can even use a food processor to make chopping faster.
- Use Low-Sodium Ingredients: Opt for low-sodium vegetable broth and canned beans to keep the dish healthy and control the salt levels.
- Undercook the Pasta: Pasta continues to cook in the soup, so be sure to undercook it slightly to avoid a mushy texture.
- Add a Parmesan Rind: For extra flavor, add a parmesan rind while the soup simmers. Be sure to remove it before serving.
Pairing Ideas and Variations
While Vegan Pasta Fagioli is delicious on its own, it pairs perfectly with a variety of sides and toppings:
- Crusty Bread: Serve the soup with a thick slice of crusty bread for dipping.
- Grated Parmesan: A sprinkle of parmesan cheese adds a savory finishing touch.
- Salads: Pair the soup with a light salad, such as a honey mustard chicken salad, to balance the meal.
- Extra Veggies: You can also add spinach or other greens to the soup right before serving for a burst of color and extra nutrients.
Make-Ahead and Storage Tips
This Vegan Pasta Fagioli can be made ahead and stored for later. It will keep in the refrigerator for up to 4 days. The pasta will absorb some of the broth, so when reheating, feel free to add more vegetable broth or water to thin it out to your preferred consistency.
If you want to freeze the soup, note that the pasta may become slightly mushy once thawed, but the soup is still totally edible. Store it in airtight containers and reheat on the stove or in the microwave.
Why Pasta Fagioli is the Perfect Comfort Food
Pasta Fagioli is more than just a soup; it’s a wholesome meal packed with flavor, nutrition, and heartiness. The beans and pasta create a filling dish without being heavy, making it ideal for a quick lunch or cozy dinner. Plus, it’s versatile—whether you prefer a thicker stew-like consistency or a lighter, brothier version, this soup can easily be adapted to fit your preferences.
This Vegan Pasta Fagioli is perfect for anyone looking for a plant-based, satisfying meal that’s as easy to make as it is delicious. Whether you choose to make it in the Instant Pot, slow cooker, or on the stovetop, you’ll enjoy a dish that brings comforting Italian flavors to your table without any fuss.
Conclusion
Vegan Pasta Fagioli is the perfect comfort food that combines simplicity, flavor, and nutrition in one hearty bowl. Whether you’re looking for a healthy, budget-friendly dinner or a meal that’s sure to please the whole family, this vegan soup delivers. The easy-to-follow recipe allows for multiple cooking methods, from stovetop to Instant Pot to slow cooker, giving you flexibility based on your schedule and kitchen tools. Its rich, savory taste will make it a staple in your meal rotation, while the added benefits of plant-based ingredients offer a guilt-free indulgence. Serve it with a side of crusty bread and a sprinkle of parmesan, and you have a meal that’s sure to impress!
Frequently Asked Questions
Can I make Pasta Fagioli without pasta?
Yes, you can skip the pasta and make a bean-based soup instead. The dish will still be hearty and filling with just beans and vegetables. For a low-carb option, you can substitute the pasta with zucchini noodles or another vegetable.
How do I prevent the pasta from becoming mushy in the soup?
To prevent the pasta from becoming mushy, make sure to undercook it by about half the recommended time. This will ensure the pasta holds its shape as it continues to cook in the soup once it’s off the heat.
Can I freeze Vegan Pasta Fagioli?
Yes, you can freeze this soup! However, keep in mind that the pasta may become slightly mushy once thawed. If you’re planning to freeze it, you can cook the pasta separately and add it to the soup when reheating.
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Pasta Fagioli
- Total Time: 35 minutes
- Yield: 6 servings (2 cups each) 1x
- Diet: Vegan
Description
This Vegan Pasta Fagioli is a hearty and healthy Italian-inspired soup, featuring a rich tomato broth, creamy cannellini beans, small pasta, and aromatic herbs. It’s the perfect comfort food for cozy nights and is easily customizable for various dietary needs. Whether made on the stove, in the Instant Pot, or the slow cooker, this simple yet flavorful dish will surely become a family favorite.
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 cup diced onion
- 2 tablespoons minced garlic
- 1 cup quartered carrots
- 2 15 oz cans cooked cannellini beans, rinsed and drained
- 1 15 oz can tomato sauce
- 1 dried bay leaf
- ½ teaspoon dried basil
- ½ teaspoon dried parsley
- ½ teaspoon dried oregano
- ½ teaspoon black pepper
- ¼ teaspoon red pepper flakes
- 4 cups low-sodium vegetable broth
- 2 cups water
- 1 cup dry ditalini pasta
Instructions
- Heat olive oil in a large pot over medium heat.
- Add diced onions, garlic, and chopped carrots. Sauté for about 5 minutes until onions become translucent and softened.
- Stir in the beans, tomato sauce, basil, parsley, oregano, black pepper, and red pepper flakes.
- Pour in vegetable broth and water. Stir everything together and bring the soup to a boil, stirring occasionally to prevent sticking.
- Once the soup reaches a boil, reduce the heat to medium and add the dry pasta. Cook the pasta for half the time suggested on the package, ensuring the pasta remains slightly undercooked.
- Remove the bay leaf before serving. Ladle the soup into bowls and serve warm.
Notes
- For a lighter soup, add more vegetable broth or water to adjust the consistency.
- Undercooking the pasta is crucial to prevent it from becoming mushy as it continues to cook in the hot soup.
- If you prefer to use dried beans, be sure to cook them beforehand and adjust the quantity to 1.5 cups of cooked beans.
- For an extra burst of flavor, consider adding a parmesan rind during the cooking process and removing it before serving.
- This recipe can be easily adapted to the Instant Pot or slow cooker if you prefer those methods.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop, Instant Pot, Slow Cooker
- Cuisine: Italian
Nutrition
- Serving Size: 2 cups
- Calories: 337 kcal
- Sugar: 7g
- Sodium: 366mg
- Fat: 3g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 11g
- Protein: 16g
- Cholesterol: 0mg
