Pasta Fagioli Recipe Vegan: Easy and Delicious Meal Ideas

If you’re searching for a hearty, comforting, and nutritious meal that perfectly fits a vegan lifestyle, look no further than this delicious vegan pasta fagioli recipe. This traditional Italian soup, translating literally to “pasta and beans,” is a timeless classic packed with wholesome ingredients like cannellini beans, tender pasta, and fresh vegetables.

It’s the perfect dish to warm you up on chilly evenings or to enjoy as a satisfying lunch that fuels your day.

This vegan take on pasta fagioli swaps out any animal products for plant-based alternatives without sacrificing flavor or texture. Bursting with rich tomato broth, aromatic herbs, and a medley of fresh veggies, it’s both nourishing and incredibly easy to prepare.

Whether you’re a seasoned vegan or simply looking to add more plant-based options to your rotation, this recipe is sure to become a favorite in your kitchen.

Why You’ll Love This Recipe

This vegan pasta fagioli recipe is a perfect example of how simple ingredients can come together to create a flavorful, filling meal. Here are a few reasons why this recipe stands out:

• Wholesome and Nutritious: Packed with protein-rich beans, fiber, and vegetables, it supports a balanced diet.
• Comfort Food Classic: Its warm, savory broth and tender pasta make it a soul-soothing dish.
• Easy to Make: Minimal prep work and straightforward instructions make it perfect for weeknights.
• Customizable: You can easily swap pasta types or add your favorite vegetables for variation.
• Budget-Friendly: Made with pantry staples that won’t break the bank.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 1 can (15 oz) cannellini beans, drained and rinsed
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon crushed red pepper flakes (optional)
• Salt and black pepper to taste
• 3/4 cup small pasta (e.g., ditalini or elbow macaroni)
• 2 cups fresh spinach or kale, chopped (optional)
• Fresh parsley, chopped (for garnish)

Equipment

• Large heavy-bottomed pot or Dutch oven
• Wooden spoon or silicone spatula
• Measuring cups and spoons
• Chef’s knife and cutting board
• Colander (for rinsing beans and draining pasta)
• Soup bowls for serving

Instructions

1. Heat olive oil: Place your large pot over medium heat and add the olive oil. Once hot, add the chopped onion and sauté for 3-4 minutes until translucent and fragrant.
2. Add garlic and vegetables: Stir in the minced garlic, diced carrots, and celery. Cook for another 5 minutes, stirring occasionally, until the vegetables soften.
3. Incorporate tomatoes and seasonings: Pour in the canned diced tomatoes with their juices. Add the dried oregano, basil, crushed red pepper flakes (if using), and season with salt and pepper. Stir to combine well.
4. Add beans and broth: Add the drained cannellini beans and vegetable broth to the pot. Bring the mixture to a gentle boil, then reduce heat to low and let it simmer uncovered for about 15 minutes. This lets the flavors meld beautifully.
5. Cook the pasta: In a separate pot, cook the pasta according to package instructions until al dente. Drain and set aside. Alternatively, you can add the pasta directly into the soup in the last 10 minutes of cooking, but keep in mind it may absorb more broth and thicken the soup.
6. Add greens (optional): If you’re using spinach or kale, stir it in about 5 minutes before the soup is done cooking to allow it to wilt without losing its vibrant color.
7. Combine pasta and soup: Stir the cooked pasta into the soup. Taste and adjust seasoning with additional salt, pepper, or herbs as needed.
8. Serve: Ladle the hot soup into bowls and garnish with fresh parsley. A drizzle of olive oil or a squeeze of lemon juice can brighten the flavors further.

Tips & Variations

“Feel free to swap the cannellini beans for kidney beans or chickpeas for a different texture and flavor profile.”

• Use gluten-free pasta if you need a gluten-free version.
• For a creamier texture, blend a portion of the soup and stir it back in before adding pasta.
• Try adding other vegetables like zucchini or bell peppers for extra color and nutrients.
• Boost flavor with a splash of balsamic vinegar or a pinch of smoked paprika.
• Make it in a slow cooker: Combine all ingredients except pasta and greens in a slow cooker and cook on low for 6-8 hours. Add pasta and greens in the last 30 minutes.

Nutrition Facts

Serving Suggestions

This vegan pasta fagioli soup is fulfilling on its own but pairs wonderfully with a few simple sides for a full meal. Here are some ideas:

• Crusty bread or garlic bread: Perfect for dipping in the flavorful broth.
• Simple green salad: A light arugula or mixed greens salad with lemon vinaigrette balances the richness of the soup.
• Roasted vegetables: Complement your meal with some roasted Brussels sprouts or cauliflower.
• For a heartier meal, add a side of Vegan Bread Machine Recipe for Soft, Delicious Loaves.

Conclusion

This vegan pasta fagioli recipe brings the heart of Italian comfort food straight to your kitchen in a nutritious and plant-based form. Its combination of fragrant herbs, creamy beans, and satisfying pasta makes it a versatile and crowd-pleasing dish.

Whether you’re making it for a cozy family dinner or meal prepping for the week, it’s a recipe that’s sure to warm both your belly and your soul. Plus, it’s highly adaptable, allowing you to personalize it with your favorite vegetables or spice levels.

Don’t forget to explore other vegan delights like the Vegetarian Date Cake Recipe: Moist, Easy, and Delicious for dessert or the Vegan Bechamel Sauce Recipe for Creamy Pasta Dishes to elevate your plant-based meals.

Enjoy cooking, and buon appetito!

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