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.

Vegan Pasta Fagioli Recipe: Hearty and Healthy Comfort Food

Name: Pasta Fagioli
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Italian
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

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

Scale

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

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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