Vegan Pasta e Fagioli

close-up overhead of pasta fagioli in white bowl garnished with pepper and parsley

This one-pot pasta e fagioli is easy to make and ready in around 30 minutes. This hearty vegan soup features two types of beans, gluten-free pasta and a touch of fresh rosemary for a rich and robust flavor. Low in fat and high in both fiber and protein, this nutritious soup is also easily made oil-free. Enjoy alone, with a side salad or with our vegan and gluten-free garlic bread or almond flour biscuits.

Course Main Course, Pasta, Soup

Cuisine Gluten-Free, Italian, Vegan

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

Calories 301kcal

Author Sherri Hall

Ingredients

1 tablespoon extra virgin olive oil (For the oil-free option, use 2 tbsp. water or vegan Pinot Grigio to add some extra flavor)
¼ cup chopped onion
2 cloves garlic, peeled and chopped
¼ teaspoon fine sea salt (plus more 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
6 oz. gluten-free pasta shells (feel free to use another shape such as elbows or non GF pasta if you are not gluten-free)
2 tablespoon fresh, chopped parsley *See notes below for using dried parsley instead
freshly ground black pepper to taste

Instructions

Heat olive oil over in a 5-qt. soup pot over medium heat. Add chopped onion and garlic and season with ¼ teaspoon salt. Cook until onion is translucent, stirring frequently (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 beans and vegetable broth. Gently stir to combine.
Add rosemary sprig and bring to a boil. Once boiling, cover and reduce the heat to a simmer and cook for 15 minutes.
Use a slotted spoon or tongs to remove the rosemary sprig.
Stir in pasta and cook uncovered on medium-high until pasta is tender, stirring occasionally (approximately 8-12 minutes depending on which pasta you are using).
Once pasta is tender, turn off the heat and stir in fresh, chopped parsley.
Stir in 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.

**For the oil-free option, add wine or water, onion, garlic and salt to taste to the soup pot. Turn heat to medium and cook until liquid has evaporated (approximately 5 minutes), stirring occasionally.

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.

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 Jovial brown rice pasta shells. Using a different pasta may change the nutritional information. The olive oil option was also used to calculate nutrition. Using wine or water instead will change the calculation.

Nutrition