Vegan Pasta e Fagioli

Vegan Pasta e Fagioli

Vegan Pasta e Fagioli


Vegan Pasta e Fagioli is a classic Italian soup that is hearty, comforting, and incredibly satisfying. This vegan version is made with hearty cannellini beans, fresh vegetables, and plenty of herbs and spices. It’s perfect for a weeknight meal, or can be made ahead and refrigerated for a quick and tasty lunch. Enjoy this vegan pasta e fagioli with a sprinkle of vegan parmesan cheese and a few leaves of fresh basil for a truly authentic Italian meal.


  • 1 tablespoon olive oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 carrot, diced
  • 1 celery stalk, diced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon sea salt
  • 4 cups vegetable broth
  • 1 (14-ounce) can diced tomatoes
  • 1 (15-ounce) can cannellini beans, drained and rinsed
  • 1 cup small pasta shells, such as ditalini
  • 1/4 cup chopped fresh parsley
  • Vegan parmesan cheese, for serving (optional)
  • Fresh basil leaves, for serving (optional)


Heat the olive oil in a large pot over medium heat. Add the onion, garlic, carrot, and celery and cook, stirring occasionally, until the vegetables are tender, about 5 minutes. Add the oregano, basil, red pepper flakes, black pepper, and salt and cook, stirring, for 1 minute more.

Add the vegetable broth, tomatoes, beans, and pasta to the pot. Bring the mixture to a boil, then reduce the heat and simmer, uncovered, until the pasta is tender, 10 to 12 minutes.

Stir in the parsley and season the soup with additional salt and pepper to taste. Serve the soup with vegan parmesan cheese and fresh basil, if desired.

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