Go Back
–+ servings
A bowl of tomato-based pasta soup with small pasta shapes, garnished with chopped herbs and shredded cheese, sits on a plate with a slice of bread and a silver spoon. A white napkin and teapot are in the background.
Print Recipe
5 from 2 votes

Vegan Pasta Fagioli Recipe

A single pot, pantry ingredients, and a result that tastes far more considered than the effort involved. This is vegan pasta fagioli is a crowd pleaser that even your non-veg friends and fam will be psyched you made. 
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Soup
Cuisine: Italian
Diet: Vegan, Vegetarian
Servings: 12 Cups
Calories: 196kcal
Author: Adam Sobel
Cost: $8

Equipment

Ingredients

  • 2 tablespoons olive oil
  • 1 ½ cups onion diced
  • 1 cup carrot peeled and diced
  • 1 cup celery diced
  • 1 tablespoon garlic minced
  • 1 teaspoon oregano
  • ½ teaspoon thyme
  • ¼ teaspoon crushed red pepper flakes
  • 28 oz. Canned crushed tomatoes
  • 5 cups unsalted vegetable stock
  • 1 cup red wine
  • 2 bay leaves
  • 1 ¼ cup ditalini pasta
  • 1 ½ teaspoons salt or to taste
  • 15 oz. canned cannellini beans drained and rinsed

Optional garnishes:

Instructions

  • Warm the olive oil in a large heavy-bottomed pot over medium-high heat. After 90 seconds when the oil is hot, add the onion, carrot, and celery. Sauté for 6-7 minutes until the vegetables soften and the onion turns translucent.
  • Add the garlic, oregano, thyme, and crushed red pepper flakes. Continue to sauté for 60-90 seconds, stirring continuously so the garlic does not brown.
  • Stir in the crushed tomatoes, vegetable stock, and red wine. Add the bay leaves and salt. Increase to high heat and bring to a steady boil.
  • Add the ditalini pasta and lower the the pot to a gentle boil over medium heat. Cook for 7-8 minutes until the pasta is barely al dente, stirring every 2–3 minutes so the pasta does not stick to the bottom of the pot.
  • Add the cannellini beans, and let them hang out in the pot for just a minute or two until warmed through.
  • Remove the bay leaves. Taste and adjust salt as needed. Ladle into bowls and finish with grated vegan parmesan and minced parsley if using.

Notes

🍝 Thirst Trap:

Pasta keeps absorbing liquid even after cooking. Cook it just until barely al dente and pull it early, especially if you plan to freeze the soup, or your leftovers turn into bean pasta cement.
🍷 Red Red Wine:

After adding the wine, let it boil for a full minute before lowering the heat. This cooks off the raw alcohol edge and leaves depth instead of a sharp, boozy aftertaste.

Nutrition

Calories: 196kcal | Carbohydrates: 30g | Protein: 6g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Sodium: 402mg | Potassium: 536mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1983IU | Vitamin C: 9mg | Calcium: 74mg | Iron: 3mg