Vegan Pasta e Fagioli

5 from 5 votes

Beans and pasta are served up in a garlicky tomato base to create this cozy and comforting vegan pasta e fagioli. Hearty, delicious, and easy enough for a weeknight dinner!

Prep Time15

Cook Time40

Total Time55

Course: Entree

Cuisine: American, Italian

Servings:

Calories: 312kcal

Author: Alissa

Ingredients

1 tablespoon olive oil, plus extra for pasta
1 medium onion, diced
2 medium carrots, diced
2 medium celery stalks, diced
3 garlic cloves, minced
2 tablespoons tomato paste
5 cups vegetable broth
1 tablespoon finely chopped fresh rosemary (or 1 teaspoon dried)
1 ½ tablespoons fresh thyme leaves (or 2 teaspoons dried)
1 (14 ounce or 400 gram) can diced tomatoes
2 (14 ounce or 400 gram) cans chickpeas, cannellini beans, great northern beans, or butter beans, drained and rinsed
2 cups small dried pasta shells (about 4.25 ounces)

US Customary - Metric

Instructions

Coat the bottom of a large pot with 1 tablespoon of olive oil and place it over medium heat.
When oil is hot, add the onion, carrots and celery. Sweat the veggies for about 5 minutes, until they begin to soften up.
Add the garlic and cook it with the veggies for about 1 minute, until very fragrant.
Push the veggies to the side of the pot, then add the tomato paste. Fry the tomato paste briefly, stirring it constantly, for about 1 minute.
Stir in the broth, rosemary, thyme, tomatoes, and beans.
Raise the heat and bring the soup to a boil. Lower the heat and allow it to simmer until the veggies are soft, about 30 minutes.
While the soup simmers, bring a large pot of water to a boil. Add the pasta and cook it according to the package directions. Drain and return the pasta to the pot. Toss it with a few dashes of olive oil.
When the soup is done simmering, stir in the pasta.
Remove the pot from heat and season the soup with salt and pepper to taste.
Ladle the soup into bowls and serve.

Nutrition