Best Vegan Pasta Fagioli
Best Vegan Pasta Fagioli- Deliciously hearty and plant-based! This vegan take on Pasta Fagioli is the perfect comfort food for a cozy night in. Packed with protein, fiber, and flavor, it’s sure to become a family favorite.
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Pasta fagioli is a classic Italian dish that is traditionally made with pasta, beans, and vegetables. The dish originated in the Campania region of Italy, but it is now popular throughout the country and has also gained popularity in other parts of the world.
The soup is typically cooked in a flavorful tomato-based broth that is seasoned with garlic, onion, and herbs like oregano and thyme. Small shaped pasta like ditalini or elbow macaroni are most commonly used.
Pasta fagioli is a hearty and comforting dish that is perfect for colder weather. It is also very easy to make and can be customized with different types of beans, pasta, and vegetables to suit your taste preferences. Whether you’re a fan of traditional Italian cuisine or just looking for a satisfying and flavorful soup, this vegan version of pasta fagioli is definitely worth trying.
Best Vegan Pasta Fagioli
This recipe makes a generous portion which is perfect for leftovers and meal planning.
Ingredients needed:
2-3 tbsp olive oil
1 small yellow onion, diced
2 medium/large carrots, diced
3 cloves garlic, diced
2 tsp Italian seasoning
15oz pasta sauce
2 15.5 oz cans of cannellini beans, drained and rinsed
2 cups vegetable broth (I prefer my pasta fagioli to have a minimal amount of liquid. If you would like the consistency to be more like a soup, add 3 more cups of broth)
1 1/2 cups ditalini pasta
for garnish- chopped fresh basil
Directions:
Heat the olive oil in a large pot over medium heat. Add the onion, diced carrots and garlic, and cook until the onion is translucent, about 5 minutes.
Add the vegetable broth, pasta sauce, cannellini beans, and Italian seasoning. Season with salt and pepper to taste.
Bring the pot to a boil, then reduce the heat and simmer for 15 minutes, or until the vegetables are tender.
Add the pasta and continue to simmer until the pasta is cooked al dente, about 6-8 minutes. The pasta will continue to absorb liquid and cook, so it’s best to under-cook it.
Garnish with chopped basil and enjoy!
How to store leftover Pasta Fagioli:
- Allow the pasta fagioli to cool: Let it cool down to room temperature before storing it. This will prevent condensation from forming inside the container and help maintain the quality of the dish.
- Transfer to an airtight container: Pour the leftovers into an airtight container. Make sure the container has a tight-fitting lid.
- Refrigerate promptly: Place the container in the refrigerator within 2 hours of cooking to prevent bacterial growth.
- Label and date the container: Use a label or a marker to write the date on the container. This will help you keep track of how long the leftovers have been stored.
- Reheat properly: When you’re ready to eat the leftover pasta fagioli, reheat it in a pot on the stovetop over low to medium heat until it’s heated through. You can also reheat it in the microwave.
Best Vegan Pasta Fagioli
Ingredients
- 2-3 tbsp olive oil
- 1 small yellow onion, diced
- 2 medium/large carrots, diced
- 3 cloves garlic, diced
- 2 tsp Italian seasoning
- 15 oz pasta sauce
- 2, 15.5 oz cans cannellini beans, drained and rinsed
- 2 cups vegetable broth (I prefer my pasta fagioli to have a minimal amount of liquid. If you would like the consistency to be more like a soup, add 3 more cups of broth)
- 1 1/2 cups ditalini pasta
- garnish: chopped, fresh basil
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion, diced carrots and garlic, and cook until the onion is translucent, about 5 minutes.
- Add the vegetable broth, pasta sauce, cannellini beans, and Italian seasoning. Season with salt and pepper to taste.Bring the pot to a boil, then reduce the heat and simmer for 15 minutes, or until the vegetables are tender.
- Add the pasta and continue to simmer until the pasta is cooked al dente, about 6-8 minutes. The pasta will continue to absorb liquid and cook, so it's best to under-cook it. Garnish with chopped basil and enjoy!
Looking for more vegan recipes like this Best Vegan Pasta Fagioli?
Easy Vegan Broccoli Cheddar Soup
One Pot Vegan Chickpea Noodle Soup
Did you try this recipe? I’d love to see the results! If you enjoyed making this Best Vegan Pasta Fagioli, I’d love to see yours on Instagram, just tag me @10IngredientVegan. Happy cooking!
