This Vegan Pasta e Fagioli soup is loaded with pasta, veggies, and beans, for a plant-based version of the classic Italian soup.
Pasta e fagioli is the heartier version of Minestrone. I LOVE minestrone and make it often in the winter, so I knew I'd love pasta e fagioli just as much.
Both soups have tomato bases and tons of vegetables. Pasta e fagioli, translated as "pasta and beans," tends to have a bit more oomph. So I amped up the protein content of the soup with my vegan seitan beef. If you want you can add more beans or another vegan beef substitute for that hearty soup vibe!
Jump to:
Why I love this Vegan Pasta e Fagioli Soup
- Dietary needs - this recipe is plant-based, oil-free, dairy-free, and sugar-free; with an easy gluten-free option
- Flexible and forgiving - the great thing about pasta e fagioli is that you can add your favorite vegetables and beans. Load up on seasonal produce or pick your favorite veggies. This soup will taste delicious any way you make it!
- Absolutely loaded with nutrition - this soup has vegetables for micronutrients, beans for protein and fiber, pasta for healthy carbs. This soup is a complete meal all by itself
- Tomato soup without being overwhelming - I'm not a huge tomato fan, so I tend to shy away from tomato-forward recipes, but this soup has so many flavors, the tomato is not overwhelming at all. (If you're looking for a good tomato-forward soup, try my oil-free roasted tomato soup)
Ingredient Notes & Substitutions
- Vegetables: yellow onion, garlic, celery, carrots. These are my staple veggies - feel free to make some swaps for foods like green beans or potatoes
- Canned Diced Tomatoes: pasta e fagioli has a tomato base. We're keeping it simple in this soup with canned tomatoes
- Tomato Paste: tomato paste adds an extra boost of tomato flavor
- Italian Seasoning: or use a mix of oregano and basil
- Salt & Pepper
- Vegetable Broth: if you want, sub half of the vegetable broth with water
- Ditalini Pasta: you can use any small pasta - elbows would also work
- Vegan Seitan Beef: my beef crumbles are perfect here - they are loaded with protein and make the dish very hearty. Other options are a plant-based beef substitute like Abbot's. Or another bean or two, like edamame and chickpeas.
- Beans: cannellini beans and kidney beans. Or choose your favorite beans - you could add chickpeas or white beans
- Kale: you could use chopped spinach or collard greens. Frozen greens would work well here too!
- Vegan Parmesan: I highly recommend whipping up a batch of Vegan Parmesan. It tastes fantastic on this soup, giving it a salty, cheesy garnish.
- Italian Bread: to serve
Step-By-Step Instructions
Step 1. Sauté the onion, celery, carrots, and garlic in a large pot over medium heat for 5-7 minutes. Use a splash of vegetable broth if the vegetables start to stick.
Step 2. Add the diced tomatoes, tomato paste, Italian seasoning, salt, pepper, and vegetable broth. Bring to a boil.
Step 3. Add the pasta. Cook at a boil for 8-10 minutes, until almost tender. (Cook for about 2 minutes less than the package instructions.)
Step 4. Stir in the beans, vegan beef or edamame if using, and kale. Continue to boil for an additional 2-4 minutes until the kale is wilted and the pasta is soft.
Step 5. Top with a sprinkle of vegan parmesan. Serve with Italian bread, if desired.
FAQ & Expert Tips
Refrigerator: This soup can be stored in the fridge for up to a week. The pasta may start to break down slightly after a few days - so if you'd like, you can cook the noodles separately and add them just before serving.
Freezer: This soup is freezer friendly and freezes well for up to 2 - 3 months. To freeze, let cool completely and store in zip top bags or other freezer safe containers, leaving some extra room for expansion
Reheat: You can reheat this soup on the stove over medium-low heat or in the microwave on the defrost setting. For both options, stir every 30-60 seconds until the soup is fully warm
Use a gluten free pasta. You may not find ditalini, but an elbow shape will work too.
Use beans or a gf vegan ground beef substitute, like Abbot's, in place of the seitan beef.
Recipe Prayer
Thank you God for this nutrient-dense and comforting soup. Amen.
More soups
Tried this recipe?
Please leave a review in the comments section below and post on Instagram tagging me @elizabeths_table. You can also stay in touch with me on social media by following me on Instagram, Pinterest, and TikTok or by subscribing to my newsletter.
📖 Recipe
Vegan Pasta e Fagioli Soup
Ingredients
- 1 Large Yellow Onion diced
- 6 Cloves Garlic minced
- 2 Stalks Celery finely chopped
- 2 Medium Carrots finely chopped
- 1 28 Ounce Can Diced Tomatoes
- 2 Tablespoons Tomato Paste
- 2 Teaspoons Italian Seasoning
- 1 ½ Teaspoons Kosher Salt
- ¼ Teaspoon Black Pepper
- 4 Cups Vegetable Broth*
- 8 Ounces Ditalini Pasta
- 1 15 Ounce Can Cannellini Beans drained & rinsed
- 1 15 Ounce Can Kidney Beans drained & rinsed
- 1 Recipe Vegan Seitan Beef Crumbles or 2 Cups Frozen Shelled Edamame both optional
- 3 Cups Chopped Fresh Kale
- 2-4 Tablespoons Vegan Parmesan Cheese
- Italian Bread to serve
Instructions
- Sauté the onion, celery, carrots, and garlic in a large pot over medium heat for 5-7 minutes. Use a splash of vegetable broth if the vegetables start to stick.
- Add the diced tomatoes, tomato paste, Italian seasoning, salt, pepper, and vegetable broth. Bring to a boil.
- Add the pasta. Cook at a boil for 8-10 minutes, until almost tender. (Cook for about 2 minutes less than the package instructions.)
- Stir in the beans, vegan beef or edamame if using, and kale. Continue to boil for an additional 2-4 minutes until the kale is wilted and the pasta is soft.
- Top with a sprinkle of vegan parmesan. Serve with Italian bread, if desired.
Notes
Nutrition
Nutrition information is an estimate.
Comments
No Comments