This Vegan Pasta e Fagioli soup is made with onion, garlic, cannellini beans, diced tomato, ditalini pasta, red pepper flakes and simmered to perfection.
If you are craving something hearty, healthy and warm during this season, this pasta fagioli is the answer. It is full of flavor and only takes 20 minutes to make. This soup is traditionally made with dried beans, but I opted using canned beans to make my life easier. Not only are the beans cooked perfectly, but the pasta is a perfect al dente. This is a perfect one pot vegetarian dinner and is super family friendly. This recipe is perfect for the fall and the winter and will fulfill all your cravings.
If you love this Vegan Pasta e Fagioli, feel free to try my Crab Marinara with Linguini and my Lobster Bucatini.
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Ingredients
You'll only need a few simple ingredients to make this. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:
- Vegetable broth
- Yellow onion
- Garlic
- Ditalini pasta
- Diced tomatoes
- Cannellini beans
- Red pepper flakes
See recipe card for Vegan Pasta e Fagioli quantities.
Instructions
Start by adding olive oil and chopped onion in a large deep pan or deep pot on medium high heat. Cook the onion for about 5 minutes, until soft. Add the garlic and cook until fragrant, about 1 minute.
Add both the beans, diced tomatoes, red pepper flakes, salt, pepper. Stir for two minutes then add the chicken broth.
Bring to a boil and reduce heat to medium low. Let the soup simmer for 10 minutes before adding the pasta.
Add the pasta and cover. On low heat, cook the pasta for 10 minutes. The soup is ready when the pasta is al dente!
Substitutions
Chicken broth: If you want to make this vegetarian, you can opt to using vegetable broth. It is just as healthy and hearty.
Onion: Traditionally this soup uses yellow onion, but you can opt to using white or even red onion.
Garlic: For best results, use fresh garlic.
Ditalini Pasta: Pasta Fagioli traditionally uses ditalini pasta, although I have used orzo in the past and it is just as delicious.
Cannellini beans: Cannellini beans are perfect for this recipe. If you would like to mix and match, use one can of cannellini and one can of red kidney beans.
Diced tomatoes: I used diced tomatoes from the can instead of fresh tomatoes.
Red pepper flakes: The red pepper flakes are totally optional, but for those who need a spicy kick, it complements the soup perfectly.
Variations
Cooking is a chance to be creative! Have fun with it and feel free to make your own variation.
- Spicy - add chili pepper flakes while cooking to imbue heat into the dish.
- Deluxe - add parmesan on top and/or a little lemon juice.
- Kid friendly - This is great for sick days!
Check out this Italian Mahi Mahi.
Equipment
Equipment can have a big impact on how a recipe turns out. Stone bakeware takes longer to heat up than metal pans, and also retain heat for longer, which could make the recipe more watery, or burnt on the outsides.
I love using my Caraway pots, pans and baking sheets for best quality. Get yourself a discount by clicking here!
Storage
This will be good in the refrigerator for 2-3 days.
These ingredients don't stand up well to freezing.
Top tip
Do not overcook the pasta - read the package and make sure to time exactly what it says. Every pasta is different.
Vegan Pasta e Fagioli
- Total Time: 25 minutes
- Yield: 4 servings 1x
Description
This Vegan Pasta e Fagioli soup is made with onion, garlic, cannellini beans, diced tomato, ditalini pasta, red pepper flakes and simmered to perfection.
Ingredients
- 4 cups of vegetable broth
- 1 yellow onion, chopped
- 1 tablespoon of garlic
- 1 cup (12 oz) of ditalini pasta
- 1 can (12 oz) of diced tomatoes
- 2 cans (12 oz) of cannellini beans, drained
- 1 tablespoon of red pepper flakes
- Salt
- Pepper
Instructions
- Start by adding olive oil and chopped onion in a large deep pan or deep pot on medium high heat.
- Cook the onion for about 5 minutes, until soft. Add the garlic and cook until fragrant, about 1 minute.
- Add both the beans, diced tomatoes, red pepper flakes, salt, pepper. Stir for two minutes then add the chicken broth. Bring to a boil and reduce heat to medium low. Let the soup simmer for 10 minutes before adding the pasta.
- Add the pasta and cover. On low heat, cook the pasta for 10 minutes. The soup is ready when the pasta is al dente!
Notes
Chicken broth: If you want to make this vegetarian, you can opt to using vegetable broth. It is just as healthy and hearty.
Onion: Traditionally this soup uses yellow onion, but you can opt to using white or even red onion.
Garlic: For best results, use fresh garlic.
Ditalini Pasta: Pasta Fagioli traditionally uses ditalini pasta, although I have used orzo in the past and it is just as delicious.
Cannellini beans: Cannellini beans are perfect for this recipe. If you would like to mix and match, use one can of cannellini and one can of red kidney beans.
Diced tomatoes: I used diced tomatoes from the can instead of fresh tomatoes.
Red pepper flakes: The red pepper flakes are totally optional, but for those who need a spicy kick, it complements the soup perfectly.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1
- Calories: 156.5
- Sugar: 7.3 g
- Sodium: 750.6 mg
- Fat: 0.9 g
- Saturated Fat: 0.2 g
- Carbohydrates: 31.6 g
- Fiber: 6.6 g
- Protein: 8.4 g
- Cholesterol: 9.4 mg
Food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
Patricia G
I have been wanting to make more vegan recipes and this was such a hit. Thanks.
★★★★★