This pasta e fagioli is killer!
I LOVE pasta e fagioli! It is light and yet super hearty and comforting. I made you guys this spring vegan pasta e fagioli and not to toot my own horn, but it is outstanding! I added some lemon juice, leeks, peas and used sun dried tomatoes instead of fresh or canned to put this beautiful spring spin on a classic.
Pasta e fagioli translates to pasta and beans. I love using white beans, but any kind would be delish! This vegan pasta e fagioli is not only incredible, but pretty healthy. Lots of good protein, lots of great yummy veggies. This spring dish can also be adapted for any season. Just by adding different vegetables that are in season.
This is a great weeknight meal since it takes like 30 minutes, tops! I boil the pasta first, usually while I am chopping all my vegetables. Then saute the vegetables, simmer them in broth and then add the pasta to the soup for just a few minutes. Boiling the pasta separately is definitely the way to go for this soup!
Spring vegan pasta e faioli will for sure make it into your seasonal repertoire. It is so lovely and I legit ate it for every meal in one day. Yup, I couldn’t stop and ate 3 bowls in one day. It’s that freaking good.
Spring Vegan Pasta E Fagioli
Ingredients
- 8 Ounces (1 Cup) Ditalini pasta or other small pasta
- 2 Tablespoons Olive oil
- 2 Carrots, chopped
- 1 Leek, chopped
- 1 rib of Celery, chopped
- 6 Cloves Garlic, chopped
- 1 Can (15oz.) Cannellini beans
- 1 Cup Fresh peas, I used English peas
- 8 Ounces Sun dried tomatoes
- 6 Cups Vegetable broth
- 2 Teaspoons Fresh lemon juice
- Salt and Pepper to taste
Instructions
- First, cook the pasta. Boil the pasta according to the package directions. Cook until just al dente or a little under since you will be adding it to the soup and it will continue to cook slightly. Drain the pasta when done.
- In the meantime, heat the olive oil on medium high in a large soup pot.
- Then add the chopped carrots, leeks, celery and garlic. Saute, reducing heat as needed until the vegetables have softened. About 5 minutes.
- Next, add the cannellini beans, peas and sun dried tomatoes. Saute for another 2-3 minutes. Season with a few pinches of salt and pepper.
- Now, pour the vegetable broth and lemon juice into the pot. Stir to combine.
- Bring to a simmer. Reduce heat to low and simmer for about 10 minutes. Season with a pinch more salt and pepper.
- Then, add the pasta to the pot. Stir and simmer for a minute or 2. Taste and adjust seasoning. Adding salt and pepper to taste, and more lemon juice if needed. Serve immediately. I like to top with parsley.
Notes
Nutrition
This sounds wonderful! Do you recommend sun-dried tomatoes packed in oil, or dry packed?
I have tried both, and I think I prefer the ones packed in oil because they give the broth an even more amazing flavor!
Trying tonight
Serving for 4-6?
Thanks!:)
I definitely think it is enough for 4. Probably enough for 6 if you don’t serve large portions.
Couldn’t source sundried tomatoes so used a small carton of passata. Delicious! I added a bit of fresh thyme too…
Wow. My husband doesn’t like beans at all and he just ate three bowls of this! It’s so tasty! Love it!
Made this tonight with some extra celery (3 ribs) and 2 cups of pasta instead of one to make it a little bit heartier. Delicious! Great recipe.
Made this tonight with a few tweaks and it’s delicious. Would definitely make again.
Should I rinse the beans or no?
I don’t rinse the beans, but you definitely can if you prefer to!
Made this for dinner tonight. Delicious!!!
I really loved this soup so thank you for the wonderful recipe! I did add about 2 TBSP of tomato paste at the end (in addition to the sundried tomatoes) and found that it made an enormous difference in terms of depth of flavor. Cheers!
My highly particular foodie Italian husband thought this was good. (That’s a big deal!)
I didn’t have enough sundried tomatoes. 8 oz is actually a LOT! Only used 3 oz but it still turned out delicious.
Thank you!
Everything you said it was… DELICIOUS.
Very well received by everyone. Easy to make early and add pasta later.
I added a zucchini and some cauliflower and an extra celery stalk…
Thank you… Your recipes are awesome.
This soup is lovely, thanks!!
This was amazing! I think I have a new love! Thank you so much for sharing your recipes.
Super delicious. I love this soup so much! Thank you for coming up with this incredible recipe!
Made this tonight and it was very good. The only thing I did differently was add a bunch of fresh thyme.
So good!!!! I only used 6 cups of veggie broth. Will definitely make again!
This was so easy to make and so delicious! I doubled the pasta to make it heartier. Brought some to my non vegan boyfriend and he asked for another serving! Great recipe
Love the soup. Added miso instead of salt and two cups of chopped kale…so yummy!
I LOVE this soup so much, I make it every month :).
I recommend some fresh chopped rosemary. It’s how my family always made it. You always knew as soon as you walked in, that pasta fazool was on the table.
Do you have the whole jar of sun-dried tomatoes oil and all? Or do you strain it?