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Pasta e Fagioli

  By Kris Giovanini  ,

October 26, 2015

This hearty soup is easy and delicious and nearly everyone who eats it requests the recipe.


2 to 3 T olive oil (or use veggie broth for oil free)

1 small onion, finely diced

3 cloves garlic, minced

1 large carrot, peeled and diced

1 stalk celery, diced

1 tsp. dried basil

½ tsp. dried oregano

14 to 16 oz. can of Italian plum tomatoes, chopped

2 cups strong veggie broth (preferably made with Better Than Bouillon Vegetable Base)

14 to 15 oz. can or box of cooked cannellini or navy beans, rinsed and drained

½ cup uncooked ditalini or other small pasta

1 package Boca Crumbles or other vegan ground beef replacement (optional)

2 T fresh minced parsley (optional)


Sauté the onion in olive oil over medium heat for a few minutes.

Add the celery, carrot and garlic and sauté a few minutes more.

Add the oregano, basil and tomatoes and season with a little salt and pepper.

Add the broth and beans and cook for 10 minutes more.

Add the uncooked pasta and the parsley and vegan crumbles, if using. (If you use vegan crumbles, add an additional 1 to 2 cups water to the pot, depending on the desired thickness of soup).

Cook at a low boil for 20 to 30 minutes or until the pasta is tender.

For a “company is coming” meal, serve the soup with crusty bread and a tossed salad.



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