Vegan Pasta e Fagioli is an Italian stew made from pasta and beans. It is a hearty and comforting dish made in one pot that is so delicious and ready in 30 minutes! It requires few ingredients and minimal prep.
I particularly love this dish because it is something that I always use to have as a kid. Moreover, it’s just so delicious and comforting I can’t get enough of it! It is so good, the ingredients are cheap and readily available. Plus, you make everything in the same pot so you don’t have to clean up!
This dish is my ultimate comfort food and the perfect and easy weeknight dinner. Pasta e Fagioli means pasta and beans. It is made up of broth, short shaped pasta, beans, vegetables, tomatoes and herbs. It makes up a very balanced meal as it contains carbohydrates, protein, fiber and vitamins. It is also low in fats.
Pasta e Fagioli soup is the perfect recipe for fall and winter or for whenever you’re craving something so cosy and good for you! It is perfect for everyone, even kids will love it, making it the perfect family meal.
This dish, like many other Italian classics, was initially a peasant dish and made from very simple pantry ingredients that are inexpensive. Some traditional versions of Pasta e Fagioli are not entirely vegan because of the beef broth, parmesan cheese or the addition of pancetta.
It is although incredibly straightforward to turn it into a vegan dish and that is the recipe that I’m sharing with you
It is also a dish that can be customised to your liking, you can use your favourite pasta shape and beans. It is recommended to use pasta that is short so it is easier to cook in the vegetable stock. For the beans, any type will work. I used borlotti beans but cannellini, pinto and kidney beans and others will work just fine.
Why you will love this comforting dish:
- It’s super comforting
- It’s cheap to make and so simple
- It’s full of flavour
- It requires few ingredients, that you probably already have in your kitchen
Pasta e fagioli soup ingredients
- Short pasta
- Cooked borlotti beans
- Vegetable stock
- Fresh rosemary
- Olive oil
- Shallot
- Carrot
- Tomato sauce or fresh tomatoes
- Garlic
Vegan Pasta e Fagioli – Step by step Instructions
- Sauté whole garlic, shallot, fresh rosemary and carrot in some olive oil until soft. If you’re oil-free simply sauté them in water or vegetable stock
- Then add the tomato sauce, mix to combine then and add half of the cooked beans.
- Now add vegetable stock and bring to a boil.
- Add your pasta and make sure it’s submerged. Add more if it absorbs too much. Cook for 10–12 minutes (check the package). When the pasta is all dente turn the heat on high so some of the water evaporates (it should not be too much like a soup, but it should be creamy).
- At this point add the blended beans and mix to combine. Remove whole garlic and rosemary. Season to taste with salt and pepper. Serve and enjoy!
Recipe Notes
- PASTA – I really recommend using short pasta. If you use other types of pasta it might require more time to cook. These include ditalini, farfalline, treccine etc. The highest quality of pasta is the one that is bronze-cut pasta and made in Italy, so use that if you can find it!
- BEANS – To save time I use canned beans. Traditional recipes use dried beans, if you want to use dried beans, simply soak and boil them before trying this recipe.
How to store Pasta e Fagioli
- Store it the fridge, in a airtight container it will last for about 3 days. You can the heat it up on the stove, adding some water or in the microwave
- Store it in the freezer, you can make it, freeze it and enjoy it when you crave it. You could freeze the soup without the pasta and add it later, or add everything to your container or any leftover. When you take it out of the fridge, let it defrost then reheat it
More pasta recipes to try
- Creamy Roasted Red Pepper Pasta
- Lentil Bolognese Pasta
- Sun-dried Tomato Pasta
- Spinach And Basil Pesto
- Vegan Courgette Pesto
Did you make this recipe?
Please let me know how it turned out! Leave a comment below, give it a rating or share your recreation on Instagram and tag me at @recipesandplaces or use the hashtag #recipesandplaces
I love to see recreations and share them!
One pot pasta e fagioli – Pasta and beans
Equipment
- Pot
- Blender
Ingredients
- 2 garlic cloves
- 1 sprig of rosemary
- 1 tbsp olive oil
- 1 shallot minced
- 1 carrot finely diced
- 5 tbsp tomato sauce
- 240 g cooked beans 1 can, 1/2 of these blended into a paste
- 500 ml vegetable stock enough for the pasta to be slightly submerged
- 200 g short pasta I used ditalini rigati
Instructions
- Sauté whole garlic, fresh rosemary shallot and carrot in some olive oil until soft.
- Then add tomato sauce, mix and add half of the cooked beans. Now add vegetable stock and bring to a boil.
- Add your pasta and make sure it’s submerged. Add more if it absorbs too much. Cook for 10–12 minutes (check the package). When the pasta is al dente turn the heat on high so some of the water evaporates (it should not be too much like a soup, but it should be creamy)
- At this point add the blended beans and mix to combine. Remove whole garlic and rosemary. Season to taste with salt and pepper. Serve, top with vegan parmesan and enjoy!
Nutrition
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