Vegan Pasta Fagioli

Cozy up to a bowl of hearty comfort food with this Vegan Pasta Fagioli, a plant-based twist on the classic Italian soup. Packed with vibrant vegetables like carrots, celery, and spinach, as well as protein-rich cannellini and kidney beans, this one-pot wonder is both nourishing and satisfying. A fragrant blend of oregano, basil, and thyme infuses the broth, while tender bites of ditalini pasta add a comforting texture. Ready in under an hour, this vegan pasta fagioli is perfect for meal prep or weeknight dinners, and it’s completely dairy-free, making it a wholesome, crowd-pleasing option. Serve it with fresh parsley for a pop of color and flavor, and you’ve got a soul-warming meal that’s as good for you as it is delicious.

Nutriscore Rating: 83/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 large yellow onion, diced
• 2 medium carrot, diced
• 2 medium celery stalks, diced
• 4 cloves garlic, minced
• 28 ounces canned diced tomatoes
• 6 cups vegetable broth
• 15 ounces cannellini beans, drained and rinsed
• 15 ounces 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 (like ditalini or elbow)
• 0.25 cup fresh parsley, chopped
• 2 cups fresh spinach

Directions

Step 1

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

Step 2

Add the diced onion, carrot, and celery and sauté for about 5-7 minutes, until the onion becomes translucent and the vegetables begin to soften.

Step 3

Stir in the minced garlic and cook for an additional minute, until fragrant.

Step 4

Add the canned diced tomatoes, vegetable broth, cannellini beans, kidney beans, oregano, basil, thyme, bay leaf, salt, and pepper. Stir to combine.

Step 5

Bring the mixture to a boil, then reduce the heat and let it simmer uncovered for 15 minutes, allowing the flavors to meld.

Step 6

Add the small pasta to the pot and continue to cook for another 10-12 minutes or until the pasta is tender.

Step 7

Remove the bay leaf from the pot and discard.

Step 8

Stir in the chopped parsley and fresh spinach, allowing the spinach to wilt slightly in the hot soup.

Step 9

Taste and adjust the seasoning if needed, adding more salt or pepper to taste.

Step 10

Serve the soup hot, garnished with additional fresh parsley if desired. Enjoy!

Nutrition Facts

Serving size	(3774.4g)

Amount per serving	% Daily Value*
Calories	2864.7

Total Fat 72.3g	0%
Saturated Fat 13.9g	0%
Polyunsaturated Fat 13.8g
Cholesterol 15.9mg	0%
Sodium 6989.5mg	0%
Total Carbohydrate 450.8g	0%
Dietary Fiber 89.1g	0%
Total Sugars 67.6g
Protein 114.5g	0%

Vitamin D 0IU	0%
Calcium 1114.7mg	0%
Iron 35.8mg	0%
Potassium 8568.4mg	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: 22.3%

Protein: 15.7%

Carbs: 61.9%