Vegan Pasta e Fagioli
Made in just one pot, this Vegan Pasta e Fagioli features two types of beans, chickpea pasta and a touch of fresh rosemary for a delicious and robust flavor. Enjoy this pasta fagioli soup on its own, with a side salad or with our vegan and gluten-free garlic bread or almond flour biscuits.
Servings 6
Calories 267kcal
Ingredients
- 1 tbsp extra virgin olive oil (For the oil-free option, use 2 tbsp. vegan Pinot Grigio)
- 2 tbsp chopped shallot (Substitute 2 tablespoons of chopped onion, if preferred)
- 2 cloves garlic (peeled and chopped)
- Sea salt or kosher salt to taste
- 28 oz. canned diced tomatoes
- 1 (15 oz.) can cannellini beans (drained and rinsed)
- 1 (15 oz.) can dark red kidney beans (drained and rinsed)
- 32 oz. low sodium vegetable broth (use certified gluten-free if needed)
- 1 sprig rosemary *See notes below for using dried rosemary instead
- 4-6 oz. chickpea pasta shells (such as Chickapea, Whole Foods Market, Banza; you can substitute any GF pasta shells or another similar size shape instead, if desired)
- 2 tbsp fresh, chopped parsley *See notes below for using dried parsley instead
- freshly ground black pepper to taste
Instructions
- Heat olive oil over in a soup pot over medium-high heat. Add chopped shallot and garlic and season with kosher salt to taste. Saute the shallot and garlic until shallot is translucent, stirring occasionally (approximately 2-3 minutes). See notes below for the oil-free option.
- Add diced tomatoes and their juice and cook over medium heat for 5 minutes, stirring occasionally.
- 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 depending on which pasta brand you are using). Use 4 oz. pasta if you like more broth in your soup and up to 6 oz. if you prefer more pasta.
- 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.
Video
Notes
*To substitute dried herbs for fresh: For the rosemary, use 1 teaspoon dried rosemary in place of the sprig. For the parsley, use 2 teaspoons dried parsley instead of the fresh. Stir in both of the dried herbs right after adding the vegetable broth.
The soup can be stored in an airtight container in the refrigerator for up to 3 days. Leftovers can be reheated in a pot on the stovetop until warmed throughout or in the microwave in a covered microwave-safe container. Leftovers can also be frozen for up to 3 months; however, the pasta may break apart and get mushy during reheating. If frozen, defrost completely in the refrigerator before use. Once defrosted, reheat on the stovetop, ensuring you bring the soup to a boil. When reheating, you may need to add more broth as the pasta tends to soak it up during storage.
For the oil-free option, add shallot, garlic and salt to taste to the soup pot. Turn heat to medium-high and cook until wine has evaporated (approximately 5 minutes), stirring occasionally.
The nutrition information shown is an estimate provided by an online nutrition calculator. Accuracy is not guaranteed. Information shown should not be considered a substitute for a professional nutritionist’s advice.
Nutrition was calculated based on using 4 oz. of Chickapea shells. Using more or a different pasta will change the nutritional information. The olive oil option was also used to calculate nutrition. Using wine instead will change the calculation.
Nutrition
Calories: 267kcal | Carbohydrates: 46g | Protein: 15g | Fat: 4g | Saturated Fat: 1g | Fiber: 11g