Go Back
+ servings
Vegan Pasta e Fagioli Soup | The Full Helping
5 from 1 vote

Vegan Pasta e Fagioli Soup

Author - Gena Hamshaw
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Yields: 6 servings

Ingredients

  • 2 tablespoons olive oil
  • 1 large white or yellow onion, chopped
  • 3 medium or 2 large carrots, peeled and chopped
  • 3 medium or 2 large stalks celery, chopped
  • 4 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 28 ounces diced tomatoes, with their juices (one 28-ounce / 800g can)
  • 1 1/2 cups cooked cannellini beans (240g, or one 15-ounce / 425g can, drained and rinsed)
  • 1 1/2 cups cooked kidney beans (240g, or one 15-ounce / 425g can, drained and rinsed)
  • 4 cups vegetable broth (950ml)
  • 2 cups water, more as needed (480ml)
  • 1/2-1 teaspoon kosher salt (adjust to taste and in accordance with how salty your broth is)
  • 1 1/2 cups elbows, ditalini, or another small pasta shape of choice (165g)
  • 4 heaping cups stemmed and chopped kale or Swiss chard, or chopped spinach (120g)
  • 2 tablespoons cashew parmesan cheese (plus extra for topping each portion; substitute a store-bought vegan parmesan of choice)
  • Splash white balsamic or red wine vinegar, if desired
  • freshly ground black pepper to taste

Instructions

  • Heat the oil in a large pot over medium high heat. Add the onion, carrot, and celery. Sauté the vegetables, stirring every minute or so, for 5-7 minutes, or until the onion is translucent and the carrot is tender. 
  • Add the garlic and tomato paste to the pot. Cook, stirring constantly, for another minute, or until the garlic is quite fragrant. 
  • Add the tomatoes, beans, broth, water, salt, and pasta to the pot. Bring to a rapid simmer. Reduce the heat to low, cover, and simmer the soup for 15-20 minutes, or until the pasta is cooked through. I like this to be a thicker soup, but if the soup is too thick for your liking, and an additional 1-2 cups water.
  • Add the chopped greens and cashew parmesan to the pot. Recover and simmer for 8-10 minutes, or until the kale is tender. 
  • Taste the soup. Add a splash of vinegar, if you like, plus any additional salt you'd like and freshly ground black pepper to taste. Serve the soup with an extra sprinkle of cashew parmesan and some toast, focaccia, or a green salad. Enjoy!