Vegan Pasta e Fagioli
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Vegan Pasta e Fagioli

Made in just one pot, this Vegan Pasta e Fagioli Soup Recipe features two types of beans, chickpea-lentil pasta and a touch of fresh rosemary for a delicious and robust flavor.
Course Main Course, Pasta, Soup
Cuisine Italian
Keyword beans, gluten free, grain-free, one-pot, pasta, pasta e fagioli, pasta fazool, vegan, vegetarian
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4 -6 people
Author Sherri Hall

Ingredients

Instructions

  • Heat olive oil over in a soup pot over medium-high heat. 
  • Then add chopped shallot and garlic and season with kosher salt to taste. Cook  on medium-low for 3 minutes, stirring occasionally.
  • Add diced tomatoes and their juice and cook over medium heat for 5 minutes. 
  • Add the beans and vegetable broth. Gently stir to combine.
  • Add rosemary sprig and bring to a boil. Once boiling, reduce the heat to a slow simmer and cook covered for 15 minutes.
  • Use a slotted spoon to remove the rosemary sprig and any large pieces of rosemary that many have fallen off during the cooking process. 
  • Stir in the pasta and cook uncovered on medium-high until pasta is tender (approximately 8-12 minutes). 
  • Continue to remove large pieces of rosemary with slotted spoon as they float to the top. 
  • Once pasta is tender, turn off the heat and stir in fresh, chopped parsley. 
  • Season with kosher salt and freshly ground black pepper to taste.