Vegan Pasta e Fagioli Soup
This Vegan Pasta e Fagioli soup is loaded with pasta, veggies, and beans, for a plant-based version of the classic Italian 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
*If you are using the beef crumbles or a store-bought vegan beef, I recommend adding another ½ - 1 cup of broth to the soup; these beefs can be very absorbent.
Nutrition
Calories: 251kcal | Carbohydrates: 38g | Protein: 24g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 0.2g | Sodium: 720mg | Potassium: 457mg | Fiber: 7g | Sugar: 5g | Vitamin A: 2482IU | Vitamin C: 15mg | Calcium: 127mg | Iron: 4mg