Simple, practical, and full of everyday flavour, Vegan Pasta e Fagioli is a vegan, vegetarian Italian main course made with olive oil, chopped red onion, and garlic cloves in about 50 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 40 minutes
  • Total time: 50 minutes
  • Yield: 4
  • Category: Main Course
  • Cuisine: Italian

Ingredients

  • 2 tsp olive oil
  • 1/2 cup chopped red onion
  • 2 garlic cloves (minced)
  • 1/2 cup carrots (thinly sliced, or chopped small)
  • 1/2 cup chopped celery
  • 2 tbsp tomato paste
  • 15 oz can of diced tomatoes
  • 3 cups of broth
  • 15 oz can of white beans (such as northern beans, cannellini or navy or other white beans of choice)
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 cup small pasta shells (elbows, or other)
  • 1/2 tsp rosemary
  • 1/2 tsp dried thyme
  • 1/2 tsp dried oregano
  • fresh basil and red pepper flakes for garnish

Method

  1. In a large saucepan, add oil over medium heat. Add in the onion, garlic, carrots, and celery, and cook until the onion is translucent. Then add in the tomato paste and mix in.
  2. Add in the tomatoes, and the herbs, and mix in, and cook until the tomatoes are tender.
  3. Then add in your broth, beans, salt, and pepper, and mix in, and simmer for 15-20 minutes.
  4. Meanwhile, make your pasta separately according to the directions on the package. Add in your pasta to the boiling soup, mix in, taste and adjust flavor, and garnish with basil. Alternatively, add uncooked pasta. Make sure to add 1 cup more broth at the earlier step. Add the pasta after 15 mins then continue to cook until pasta is cooked to preference
  5. Add red pepper flakes and serve with a side of garlic bread.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.