Vegan pasta e fagioli scratches that itch for classic "pasta fazool" without all the meat! With tender butternut squash, creamy white beans, tender pasta, and a rich tomato broth, it's just as filling and hearty as the real deal. It's the ultimate comfort food, yet friendly for all the hungry vegans and vegetarians out there! Trust me - you'll be hooked after the first bite.
What is Vegan Pasta Fagioli?
Pasta e fagioli is a traditional Italian dish often made with ground beef or sausage cooked with beans (fagioli) and pasta in an aromatic, tomato-y broth. It's simple, but filling and cozy, and instantly makes you feel like you're at grandma's house.
To make it vegan, you have to ditch the meat and the chicken stock while maintaining that essential heartiness and the umami notes the meat provides.
This version relies on extra beans, special spices (like smoked paprika), and the art of layering flavors to offer a flavor-packed version of pasta fagioli soup without a single animal product.
It's not traditional, but it may become a new tradition in your house!
Why you’ll love this Vegan Pasta e Fagioli
- Filling and satisfying on a deep, soulful level
- Relies on inexpensive, simple ingredients available in all grocery stores
- Perfect dish for cooler months (it's a mainstay throughout the fall, winter, and spring for us)
- Customizable with different types of beans and veggies
- Formulated by an experienced chef to offer real flavor using thoughtful, effective cooking techniques
- Tastes perfect with a little crusty bread on the side to soak up all that homemade vegetable broth
- Great option for a cozy Veganuary
Helpful Tip
Is it pasta fagioli, pasta e fagioli, or pasta fazool? They all refer to the same dish. In Italy, you generally hear it called pasta e fagioli or the quicker, easier-to-say version of pasta fagioli. "Pasta fazool" is more common in the US.
Vegan Pasta e Fagioli Ingredients
One of my favorite things about this dish is just how affordable it is. We don't often talk about the affordability of going vegan, but we should! Pasta e fagioli is a traditional peasant dish and even today, it's still incredibly reasonable. You just need some a few inexpensive ingredients and pantry staples for a budget dish (that doesn't feel like "budget" food). It's highly accessible for vegans at every income level.
- Olive oil - Key for sauteeing the aromatics and developing flavor.
- Aromatics - We're doing an Italian-style soffritto for the base with lots of onion, carrots, and celery and some garlic for good measure.
- Butternut squash - For tender pieces of texture (and a subtle sweetness) in each bite.
- Cannellini beans - They're my go-to for pasta fagioli since they're naturally creamy, but you can also use great northern beans, navy beans, red kidney beans, etc.
- Tomato paste - This is part of how we're getting that umami flavor without any meat. Tomato paste has a naturally meaty, extra satisfying flavor that really makes the broth pop. It's essential and shouldn't be skipped.
- Seasonings - Smoked paprika gives you a hint of that smoky, savory flavor that makes it feel like there's meat in the dish, even though there isn't. Italian seasoning, dried thyme leaves, and salt bring everything else.
- Ditalini pasta - These tiny little tubes are the perfect size and shape for soup, and kids love them. You can also use elbow macaroni or another small pasta shape, as well as different varieties, like gluten-free pasta, whole wheat, or anything you need.
- Grated Brazil nut for garnish (optional) - This may seem a little unusual, but brazil nuts have a buttery, earthy note that almost tastes like parmesan. It's a tiny decadence and a little goes a long way. Feel free to use vegan parmesan cheese if you prefer.
How to Make Vegan Pasta e Fagioli
Pasta e fagioli follows a very simple process of releasing the aromatics, building the base of the soup, then letting it simmer until the tender pasta is ready to serve. It's a super simple, timeless recipe you'll probably be able to make without a recipe after the first time. Just season, taste, and adjust until you like it!
- In a large soup pot over medium heat, add olive oil and sauté onion and garlic for 5 minutes until fragrant
- Add celery, carrots and squash and sauté for 5 minutes stirring occasionally.
- Add tomato paste and cook for 5 minutes stirring often until tomato paste deepens in color
- Add canned tomatoes, beans, water, Italian seasoning, smoked paprika, salt and then bring to a boil. Simmer for 20 minutes
- Remove 2 cups of the chunky soup and add to the blender and puree until smooth. Add it back into the soup to thicken it. Finish with fresh thyme and black pepper. Taste for salt and adjust to your liking.
- Cook ditalini pasta in the back and reserve until soup is ready. Add to bowls when serving to avoid the pasta swelling and soaking up all the broth.
- Optional: Grate a Brazil nut like cheese to really blow your mind
Tips for Making the Best Vegan Pasta e Fagioli Recipe
- Be careful not to overcook. To keep the pasta from becoming soggy, cook until the pasta is al dente. Remove from the heat quickly as it will continue to cook from the residual heat of the broth.
- Add some heat. If you like extra warmth, sprinkle your soup with red pepper flakes on top.
- Play with garnishes. Instead of Brazil nut, feel free to grate some vegan parmesan cheese on top of your bowl. Lemon juice isn't traditional but it adds a nice brightness to balance the flavor. Garnish with some chopped parsley or fresh basil to really bring forward those Italian flavors.
FAQs
Allow the soup to cool to room temperature, then transfer the leftovers to an airtight container. Refrigerate for 4-5 days or freeze for up to 3 months. To reheat, simply warm in a pot on the stove and serve with fresh garnishes.
The answer varies depending on where you're from. In most places, you'll find either borlotti (aka cranberry beans) or cannellini beans. Pasta e ceci is a popular variation made with chickpeas instead. If you're making this soup for yourself, feel free to use whichever beans you prefer.
Although the name sounds vegan with the pasta and beans, most traditional pasta e fagioli contains animal products in the form of meat or dairy. If you're plant-based, you can still enjoy this comforting Italian soup, but you'll need a couple of special ingredients to get that umami richness without the meat. It's easier than you'd think!
Other Delicious Vegan Soup Recipes
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Vegan Pasta e Fagioli Soup
Equipment
- Large Soup Pot
- blender or food processor
Ingredients
- 2 tbsp olive oil
- 1 onion small dice
- 4 cloves garlic minced
- 3 celery stalks small dice; about a cup
- 4 rainbow carrots peeled and cut in rounds; or regular carrots
- 2 cups butternut squash peeled and cut in small cubes
- 30 oz canned cannellini beans two 15 ounce cans; drained
- 3 tbsp tomato paste
- 1 tsp salt
- 1 tsp smoked paprika
- 1 tbsp dry Italian seasoning
- 1 tsp fresh thyme leaves
- 6 cups water
Instructions
- In a large pot over medium heat add olive oil and sauté onion and garlic for 5 minutes until fragrant
- Add celery, carrots and squash and sauté for 5 minutes stirring occasionally.
- Add tomato paste and cook for 5 minutes stirring often until tomato paste deepens in color
- Add canned tomatoes, beans, water, Italian seasoning, smoked paprika, salt and then bring to a boil. Simmer for 20 minutes
- Remove 2 cups of the chunky soup and add to the blender and puree until smooth. Add it back into the soup to thicken it. Finish with fresh thyme and black pepper. Taste for salt and adjust to your liking.
- Cook ditalini pasta in the back and reserve until soup is ready. Add to bowls when serving to avoid the pasta swelling and soaking up all the broth.
- Optional: grate a Brazil nut like cheese to really blow your mind