Dairy-Free Pasta Fagioli

Warm, hearty, and bursting with flavor, this Dairy-Free Pasta Fagioli is the perfect comfort food for any season. Packed with wholesome ingredients like tender cannellini and red kidney beans, diced tomatoes, and nutrient-rich vegetables, this Italian classic is made entirely dairy-free without compromising on taste. Ditalini pasta adds a delightful texture, while an aromatic blend of oregano, basil, and thyme infuses each bite with robust earthy notes. Ready in just 45 minutes, this one-pot dish is ideal for busy weeknights yet special enough to serve to guests. Garnished with fresh parsley for a burst of brightness, it’s a soul-satisfying dish perfect for vegans and anyone looking for a healthier spin on traditional Pasta Fagioli.

Nutriscore Rating: 82/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 6

Ingredients

• 3 tablespoons olive oil
• 1 medium yellow onion, chopped
• 2 medium carrot, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 28 ounces canned diced tomatoes
• 6 cups vegetable broth
• 15 ounces canned cannellini beans, drained and rinsed
• 15 ounces canned red kidney beans, drained and rinsed
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon dried thyme
• 2 bay leaves
• 8 ounces pasta, such as ditalini or small shells
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.25 cup fresh parsley, chopped

Directions

Step 1

In a large pot, heat the olive oil over medium heat.

Step 2

Add the chopped onion, and cook until translucent, about 3-4 minutes.

Step 3

Stir in the diced carrots and celery, and cook for an additional 5 minutes until the vegetables begin to soften.

Step 4

Add the minced garlic, and cook for 30 seconds until fragrant.

Step 5

Pour in the canned diced tomatoes with their juice and the vegetable broth.

Step 6

Stir in the cannellini beans, red kidney beans, oregano, basil, thyme, and bay leaves.

Step 7

Bring the mixture to a boil, then reduce the heat to low and let it simmer for 15 minutes.

Step 8

After 15 minutes, add the pasta to the pot and increase the heat to bring the soup back to a gentle boil.

Step 9

Cook the pasta according to the package instructions, generally about 8-10 minutes, until al dente.

Step 10

Season the soup with salt and black pepper to taste.

Step 11

Remove the bay leaves before serving.

Step 12

Ladle the pasta fagioli into bowls and garnish with chopped fresh parsley.

Nutrition Facts

Serving size	(3806.3g)

Amount per serving	% Daily Value*
Calories	2493.4

Total Fat 85.2g	0%
Saturated Fat 16.1g	0%
Polyunsaturated Fat 15.1g
Cholesterol 15.9mg	0%
Sodium 8133.3mg	0%
Total Carbohydrate 349.2g	0%
Dietary Fiber 85.9g	0%
Total Sugars 62.3g
Protein 96.9g	0%

Vitamin D 0IU	0%
Calcium 1100.7mg	0%
Iron 35.3mg	0%
Potassium 8415.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 30.1%

Protein: 15.2%

Carbs: 54.8%