Vegan Pasta e Fagioli Soup
Celebrate the cozy time of year with this vegan version of the classic pasta e fagioli soup. It is full of flavorful veggies, rich broth, beans and some wicked vibes. It'll stick to your ribs, and the leftovers taste even better the next day!
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
- 28 oz crushed tomatoes large can
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
Nutrition
Calories: 261kcalCarbohydrates: 44gProtein: 12gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 503mgPotassium: 1079mgFiber: 10gSugar: 5gVitamin A: 12080IUVitamin C: 17mgCalcium: 174mgIron: 5mg
Tried this recipe?Let us know how it was!