Vegan Pasta e Fagioli

Stovetop

1. Add olive oil to a large nonstick skillet. Put it over a medium flame.
2. Add the chopped garlic, onions, carrot, and celery to the heated oil.
3. Simmer it for 5 minutes, or until the onion color changes.
4. Next, add canned tomatoes, tomato paste, dried oregano, and dried thyme.
5. Cook it until the tomatoes are soft.
6. After that, add vegetable broth, white beans, salt, and black pepper.
7. Mix well all ingredients.
8. Now, cook it for twenty minutes.
9. Meanwhile, we will prepare the pasta.
10. To a large pan, add water and a pinch of salt. Heat it until it boils.
11. Now, add the pasta.
12. Cook it according to the instructions in the box or it becomes chewable.
13. Now, add cooked pasta to the boiling soup. Toss it well.
14. Sprinkle over herbs, and seasonings according to taste.
15. The Pasta e Fagioli is ready. Serve with garlic bread.

Instant Pot

1. Take a pan, and pour 1 tbsp olive oil. Simmer oil over medium flame.
2. Next, Add the chopped garlic, onions, carrot, and celery to the warm oil.
3. Simmer it for 5 minutes, or until the onion becomes tender.
4. Add vegetable broth and cook it until broth is absorbed by the vegetables.
5. After that, add all remaining ingredients like canned tomatoes, tomato paste, dried oregano, dried thyme,
6. white beans, salt, pasta, and black pepper.
7. Cover the instant pot with a cover, and cook it on high pressure for 4-5 minutes.
8. Once the soup and pasta are cooked, turn off the stove.
9. Shift into serving bowls.
10. Serve hot and spicy Pasta e Fagioli with garlic bread.

Variations

1. Instead of using white beans, you can use red kidney beans, pinto beans, and black beans.
2. Add spinach, kale, or chard to make it a healthier soup.
3. You can add chopped fresh parsley for garnishing. But it’s optional.
4. For more protein, you can add vegan sausages.

Tips
For a creamier texture, you can make a puree of this soup and add it to this dish. It will thicken the texture of the soup.
You may also use grated parmesan cheese for the creamier texture.
Make sure to cook the pasta evenly.
Add different kinds of vegetables.
Adjust flavors and creamy texture according to your preference.
To avoid excessive evaporation, cook the soup covered in the pot.
Notes
For a more soupy texture, add more vegetable broth.
Use different varieties of pasta depending on your choice.
You can use dry beans instead of cooked beans. For this, soak dried beans overnight in water.
Tomato paste is optional. You can skip it if you don’t like its flavor.
The pasta absorbs the broth. When reheating the pasta, we will add more broth to this pasta.
Storage Information
Refrigerate: It gives the best taste when freshly cooked but you can refrigerate the leftover pasta for 3-4 days. Pastas should be kept in an airtight jar.
Freezer: This pasta keeps well in the freezer for up to two months. You can’t freeze pasta for a long time because its texture will be soggy and all flavors will vanish. Freeze only soup for one day in the freezer.
Reheat: You can reheat the pasta in a microwave oven for 5-6 seconds.
FAQs
What kind of pasta can I use?
You can add different varieties of pasta like ditalini, small shells, or cut ziti.

Can we add vegetables according to our choice?
You can add different varieties of vegetables depending on your choice. You can add spinach, kale, broccoli, carrots, onions, celery, mushrooms, bell peppers, etc.

How do we garnish this pasta?
You can add crushed black pepper, fresh parsley, and grated parmesan cheese as a garnish.

What makes this dish so popular?
This dish is popular because it is easy to make and made with simple plant-based ingredients.
It is a nut-free dish. You can make this pasta also gluten-free.

How do we serve this vegan Pasta e Fagioli?
You can enjoy this tasty pasta with vegan garlic bread, Italian salad, vegan gnocchi, and almond flour biscuits. You can also enjoy this with homemade dips and crackers.
Nutritional Facts
Amount per serving 2-3
Calories 355kcal
Carbohydrates 66g
Protein 16g
Fat 2g
Fiber 13g
Sugar 8g
Iron 7mg