Vegan Pasta Fagioli

Spoon scooping the pasta fagioli from a bowl.

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!

Course Soup

Cuisine Italian

Keyword vegan pasta e fagioli, vegetarian pasta e fagioli with spinach

Prep Time 5

Cook Time 21

Total Time 26

Servings servings

Calories 405kcal

Author Samantha Rowland

Ingredients

1 medium onion
2 medium carrots
3 stalks celery
3 cups low sodium vegetable broth
28 oz crushed tomatoes
1.5 tablespoons balsamic vinegar
2 tablespoons italian seasoning
2 teaspoon sea salt
1 bay leaf
2 cans cannellini or great northern white beans
1 cup low sodium vegetable broth
4 oz pasta (gluten free)
1-2 cups frozen spinach

Instructions

Preheat a dutch oven or large soup pot on the stove on medium to medium high heat.
Chop the onions, carrots and celery,
1 medium onion, 2 medium carrots, 3 stalks celery
Spray the pot with olive oil spray and add the veggies, cook 5-6 minutes until onions are translucent (stirring occasionally).
1 medium onion, 2 medium carrots, 3 stalks celery
Add 3 cups vegetable broth, 28 oz crushed tomatoes, balsamic vinegar and spices to the pot with the veggies and stir well.
3 cups low sodium vegetable broth, 28 oz crushed tomatoes, 1.5 tablespoons balsamic vinegar, 2 tablespoons italian seasoning, 2 teaspoon sea salt, 1 bay leaf
Allow the soup to come up to a boil.
While the soup is cooking, rinse and drain the beans.
2 cans cannellini or great northern white beans
Take 1 cup of the beans and 1 cup of vegetable broth and blend them together until smooth.
1 cup low sodium vegetable broth
Once soup is boiling, add the beans, bean puree and pasta to the pot.
4 oz pasta (gluten free)
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.
1-2 cups frozen spinach

Notes

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.

Note: Nutritional information used 4oz of Tolerant Brand Lentil Elbow Pasta which adds fiber and protein.

Nutrition