Vegan Pasta e Fagioli

Warm, hearty, and completely plant-based, this Vegan Pasta e Fagioli is the ultimate comfort food that’s both nourishing and satisfying. Packed with protein-rich cannellini and kidney beans, tender vegetables like carrots, celery, and onions, and the perfect blend of Italian herbs, this one-pot soup delivers robust flavors with every bite. The addition of fresh spinach and al dente pasta creates a well-rounded, wholesome meal that's easy to prepare in under an hour. Whether you're seeking a cozy weeknight dinner or a crowd-pleasing dish, this vegan twist on the classic Italian soup is sure to impress. Serve it hot, garnished with fresh parsley, for a soul-warming meal that’s as healthy as it is delicious. Perfect for those looking for vegan Italian recipes, meatless comfort food, and quick meal ideas!

Nutriscore Rating: 83/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 2 medium carrot, diced
• 2 medium celery stalk, diced
• 3 garlic cloves, minced
• 15 ounces canned diced tomatoes
• 4 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
• 0.5 teaspoon dried thyme
• 1 bay leaf
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 8 ounces small pasta (such as ditalini or macaroni)
• 2 cups fresh spinach, roughly chopped
• 0.25 cup fresh parsley, chopped

Directions

Step 1

Heat olive oil in a large pot over medium heat.

Step 2

Add the diced onion, carrots, and celery to the pot and sauté for about 5 minutes, or until the vegetables are soft.

Step 3

Stir in the minced garlic and cook for 1 more minute until fragrant.

Step 4

Add the canned diced tomatoes with their juice and the vegetable broth to the pot.

Step 5

Add the cannellini beans, red kidney beans, dried oregano, dried basil, dried thyme, bay leaf, salt, and black pepper. Stir well to combine.

Step 6

Bring the soup to a boil, then reduce the heat to low and let it simmer, uncovered, for 20 minutes.

Step 7

While the soup is simmering, cook the pasta separately according to package instructions until al dente. Drain and set aside.

Step 8

After the soup has simmered for 20 minutes, remove the bay leaf and add the fresh chopped spinach to the pot. Stir to wilt the spinach.

Step 9

Add the cooked pasta to the soup and stir to combine. Let it cook for an additional 3-5 minutes to allow the flavors to meld.

Step 10

Taste and adjust seasoning with more salt and pepper if necessary.

Step 11

Serve hot, garnished with fresh chopped parsley.

Nutrition Facts

Serving size	(3174.8g)

Amount per serving	% Daily Value*
Calories	2557.4

Total Fat 57.8g	0%
Saturated Fat 10.8g	0%
Polyunsaturated Fat 9.2g
Cholesterol 8.5mg	0%
Sodium 6722.5mg	0%
Total Carbohydrate 415.3g	0%
Dietary Fiber 81.0g	0%
Total Sugars 50.5g
Protein 105.0g	0%

Vitamin D 0IU	0%
Calcium 1108.8mg	0%
Iron 34.3mg	0%
Potassium 7950.7mg	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: 20.0%

Protein: 16.1%

Carbs: 63.9%