Name: Vegan Pasta e 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 chopped 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 or other small pasta

A cozy Italian classic gets a plant-based makeover in this hearty and wholesome Vegan Pasta e Fagioli. Packed with creamy cannellini beans, tender vegetables, short pasta, and a flavorful tomato-herb broth, this one-pot meal is everything I want on a chilly evening. It’s simple, satisfying, and deeply nourishing — perfect for a weeknight dinner or a make-ahead lunch.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 tablespoon extra-virgin olive oil

1 cup diced onion

2 tablespoons minced garlic

1 cup chopped carrots (about quartered)

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 (or another small pasta)

Directions

I start by heating the olive oil in a large pot over medium heat.

Then I sauté the onion, garlic, and carrots for about 5 minutes, just until the onions become translucent and the carrots begin to soften.

Next, I stir in the cannellini beans, tomato sauce, bay leaf, dried herbs, black pepper, red pepper flakes, vegetable broth, and water. I cover the pot and bring everything to a boil over high heat, which takes about 10 minutes, stirring occasionally.

Once it’s boiling, I remove the lid, reduce the heat to medium, and stir in the dry pasta. I cook it for about half the time listed on the pasta package so the pasta finishes cooking as it simmers in the soup.

Before serving, I make sure to discard the bay leaf.

Servings and timing

This recipe makes approximately 6 servings. It takes about 10 minutes to prep and 25 minutes to cook, giving me a total time of just 35 minutes from start to finish. Each serving contains around 337 kcal.

Variations

I sometimes swap in other small pasta shapes like elbow macaroni or small shells if I’m out of ditalini. If I want an even heartier meal, I stir in some chopped kale or spinach during the last few minutes of cooking. For a gluten-free option, I use gluten-free pasta, but I make sure to reduce the cooking time slightly to avoid overcooking. And when I’m craving deeper flavor, I splash in a tablespoon of balsamic vinegar right before serving.

Storage/Reheating

To store leftovers, I let the soup cool completely and then refrigerate it in an airtight container for up to 4 days. The pasta tends to soak up the broth as it sits, so I often add a splash of water or vegetable broth when reheating. I reheat it gently on the stovetop over medium-low heat or in the microwave until warmed through. For longer storage, I freeze it without the pasta and add freshly cooked pasta when serving.

FAQs

How can I make this gluten-free?

I use gluten-free pasta in place of ditalini. Just remember that gluten-free pasta can break down more easily, so I reduce the cooking time and avoid over-stirring once the pasta is added.

Can I use dried beans instead of canned?

Yes, I can use dried cannellini beans. I soak them overnight and cook them until tender before adding them to the soup. It adds more prep time, but it’s a great option for making the dish more cost-effective.

Can I add more vegetables?

Absolutely. I like to add diced zucchini, celery, or spinach depending on what I have in the fridge. It’s a great way to boost the nutrition and color of the dish.

Will the pasta get mushy if I store leftovers?

The pasta can soften more over time as it absorbs the broth. To avoid that, I sometimes cook the pasta separately and add it to each bowl just before serving or reheating.

Is this soup freezer-friendly?

Yes, but I recommend freezing the soup without the pasta. I thaw and reheat the soup, then stir in freshly cooked pasta for the best texture.

Conclusion

Vegan Pasta e Fagioli is one of my favorite go-to comfort meals. It’s simple, filling, and full of flavor, all while being plant-based and nutritious. Whether I’m serving it up for my family or meal-prepping for the week, this one-pot wonder always hits the spot.

Recipe:

Vegan Pasta e Fagioli

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Author: Sophia
Total Time: 35 minutes
Yield: 6 servings
Diet: Vegan

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Description

A hearty and wholesome Vegan Pasta e Fagioli made with creamy cannellini beans, vegetables, small pasta, and a tomato-herb broth. This one-pot, plant-based meal is cozy, satisfying, and perfect for chilly evenings.