Easy plant based version of a cozy Italian classic: Pasta e Fagioli. This meal prep friendly soup is a perfect lunch or dinner option for the colder months ahead. Recipe below 💚 I’ve also included some of my favorite vegan pantry essentials. Hope you find them helpful!
↠ Subscribe to my channel here ↠
↠ Vegan Pasta e Fagioli Recipe
1 medium onion or 1 cup sliced leeks
5 medium carrots
3 stalks of celery
5 large garlic cloves
3 tbsp olive oil
1.5 tsp sea salt
1.5 tsp smoked paprika
2 tsp miso paste
2 bay leaves
1 15oz can diced tomatoes
1 low sodium veggie bouillon cube
7 cups water
1.5 cup dry white beans
1 cups dry pasta (any small pasta like elbows)
extra virgin olive oil
red pepper flakes
1. Pour dry beans into a bowl, cover with water (fill to about 1 inch above the beans) Cover and refrigerate overnight or do this in the morning before work so they’re ready to go for dinner that night. If you’re in a hurry, canned beans will work too. If using canned, skip this step and see the notes below 🙂
2. On medium high heat, sauté the finely chopped carrots, onions, and celery for 5-7 minutes. Add garlic and sauté for another 5 minutes or so.
3. Add salt, smoked paprika, and bay leaves. Cook for 3 -5 minutes then add bay leaves, diced tomatoes, veggie bouillon cube, water, and beans.
4. Raise the heat to high to bring to a boil, then reduce heat to low once it’s boiling and over with a lid. Let the soup simmer on low heat for 1.5 hours. Checking every 20-30 minutes to stir.
5. In a separate pot, boil pasta noodles until al dente (2-3 minutes less than what the package recommends) The pasta should be cooked but still have a chewy texture.
6. Drain the pasta and add it to the soup pot. Stir and add more salt if needed. Simmer for another 5 minutes and add chopped kale.
7. Cook for another 2-3 minutes or until the kale is cooked through and viola! It’s ready to serve 🙂
To serve, top each bowl of soul with a generous sprinkle of vegan parmesan cheese. I love using the VioLife parmesan for this recipe. Finish with a tiny drizzle of extra virgin olive oil (1/2 tsp or so) and a couple of pinches of red pepper flakes take this soup to the next level. Serve with warm, crusty bread for dipping and enjoy!
Like I said in the video, there’s a fast and slow version of this dish and the difference is really just the beans.
The slower version, shown above, is just a matter of allowing the soaked beans to cook through in the broth, giving the beans both flavor and a creamy texture. Nigella once said that “difficult” should never be confused with time consuming. This is not a difficult dish – everything just gets thrown into a pot – but it does require a bit of time to cook.
If using this method (recommended) then try this scheduling: Soak the beans before you leave for work in the morning. When you come home, make yourself a cup of tea or a glass of wine, and head into the kitchen to add all of the ingredients to the soup pot. Cover the pot to simmer and then go about your evening, knowing that dinner is gently working away on the stove. Two hours later, your kitchen will smell incredible and dinner will be ready to serve. Again, this is not a difficult recipe, but it does take a bit of time.
If you’re super busy and/or very hungry, then skip the soaked beans and opt for one 15oz of white beans, rinsed and drained.
You’ll want to adjust the cooking time from 1.5 hours of simmering, to 20 minutes (although you can simmer longer if desired) and then add the pasta and beans. Finished by stirring through the kale and this becomes a 40 minute meal!
↠ Vegan Pantry/Kitchen Essentials featured in this video:
Miso Pasta (I used chickpea miso for this)
This video is not sponsored.
Music by Epidemic Sound.
Hope you guys love this vegan soup recipe! Like I said in the video, this is super meal friendly so go ahead and make this recipe ahead of time for easy weeknight dinners or packed lunches throughout the week 😊 Let me know what your vegan pantry essentials are in the comments below!