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Vegan Pasta Fagioli
$11.93 recipe/$2.99 serving
Vegan pasta fagioli is the ultimate comfort food! This pasta and bean soup is so easy to make and only takes 30 minutes from start to finish! Perfect for weeknight meals or serving a big crowd, this gluten free, dairy free, vegetarian friendly recipe is inexpensive and so simple!
Preheat a dutch oven or large soup pot on the stove on medium to medium high heat.
Chop the onions, carrots and celery,
Spray the pot with olive oil spray and add the veggies, cook 5-6 minutes until onions are translucent (stirring occasionally).
Add 3 cups vegetable broth, 28 oz crushed tomatoes, balsamic vinegar and spices to the pot with the veggies and stir well.
Allow the soup to come up to a boil.
While the soup is cooking, rinse and drain the beans.
Take 1 cup of the beans and 1 cup of vegetable broth and blend them together until smooth.
Once soup is boiling, add the beans, bean puree and pasta to the pot.
Cook the soup for 1 minute less than the suggested cooking time on the pasta box.
Once done cooking, turn off the heat and add the frozen spinach. Allow the soup to cool for at least 5-10 minutes before serving.
How to make Vegan Pasta Fagioli in the Instant Pot:
Turn the instant pot on saute function and chop the veggies.
Spray the bottom of the instant pot insert with non-stick spray (I used olive oil) and add the veggies.
Saute the veggies for 5-6 minutes until onions become translucent. Turn off the saute function when the veggies begin to soften and the onions are translucent.
While you are waiting for the veggies to cook, rinse and drain the 2 cans of white beans.
Blend up 1 cup of white beans with 1 cup of vegetable broth.
To the pot with the veggies add 3 cups vegetable broth, balsamic vinegar, spices (salt, Italian seasoning, bay leaf), rinsed beans, the bean puree, and pasta and stir well.
Add the crushed tomatoes but do not stir.
Put the lid on the pressure cooker and turn it on high pressure for 1 minute (for pasta that normally takes 5-6 minutes to cook), or 2 minutes (for pasta that takes 7-9 minutes to cook).
After the instant pot comes up to pressure and cooks for the designated time, carefully let the pressure out by manually releasing it.
Turn the instant pot off, and add the frozen spinach (optional). This will help cool down the soup.
How to make crushed tomatoes at home:Take a can of diced tomatoes or whole tomatoes and puree them in the blender or with an immersion blender until just broken down (try not to make them into juice). Tips on chopping veggies faster:
Don't bother peeling your carrots unless they are old.
Add all the veggies to the food processor and quickly chop them all up into small pieces in seconds.
What beans to use:
Great Northern White Beans
Nutritional information used 4oz of Tolerant Brand Lentil Elbow Pasta which adds fiber and protein.