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.
What you will need
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.
How to make Pasta Fagioli Soup
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!
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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
Patricia G
I have been wanting to make more vegan recipes and this was such a hit. Thanks.
★★★★★