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A pot of vegan pasta e fagioli with a silver ladle.
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4.91 from 10 votes

Vegan Pasta e Fagioli

This easy and amazing Vegan Pasta e Fagioli is the perfect 30 minute vegan soup that will remind you of the dish by the same name at Olive Garden. Pair with our vegan breadsticks for the full experience.
Prep Time5 minutes
Cook Time25 minutes
Course: Soup
Cuisine: American, Italian
Servings: 8 servings
Calories: 239kcal
Author: Andrew Bernard

Ingredients

  • 2 tablespoon oil (grapeseed or olive, can sub with vegetable stock)
  • 1 medium sweet onion, finely chopped
  • 2 ribs celery, finely chopped
  • 2 large carrots, finely chopped
  • 4 cloves garlic, minced
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 2 sprigs fresh rosemary, stems left intact
  • 2 sprigs fresh thyme left intact
  • 2 dried bay leaves
  • 1 quart vegetable stock
  • 2 cups water
  • 1 15oz can fire roasted tomatoes
  • 1 15oz can tomato sauce (can use crushed tomatoes)
  • 1 15oz can cannellini beans, drained and rinsed
  • 1 15oz can red kidney beans, drained and rinsed
  • 1 ½ cups ditalini pasta (or other small pasta)
  • 12 oz frozen vegan meatless crumbles
  • vegan parmesan, optional, for topping
  • fresh parsley, optional, for topping

Instructions

  • In a large dutch oven (or heavy bottomed pot), add oil over medium heat. Add the celery, carrots, and onions and saute for 3-4 minutes, stirring often, until vegetables begin to soften.
  • Add in the garlic, salt, pepper, rosemary, thyme, and bay leaves. Stir together. Add in vegetable stock, water, fire roasted tomatoes, tomato sauce, cannellini beans, and red kidney beans. Stir together well. Bring to a boil.
  • Once boiling, add pasta and vegan crumbles. Stir together. Reduce heat to medium and cook for 6-8 minutes or until pasta is al dente.
  • Remove bay leaves and stems (rosemary and thyme leaves should have fallen off mostly).
  • Pour soup into bowls and top with vegan parmesan and fresh parsley if desired.

Video

Notes

*We encourage you to read the FAQs in the post 
*See post for notes about Top 8 Allergy Free variation and substitutions
*Nutritional facts are only estimates. Please utilize your own products for the most accurate information. 
 

Nutrition

Serving: 1bowl (about 1 ½ cups) | Calories: 239kcal | Carbohydrates: 35g | Protein: 12g | Fat: 6g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 975mg | Potassium: 296mg | Fiber: 4g | Sugar: 5g | Vitamin A: 3321IU | Vitamin C: 4mg | Calcium: 32mg | Iron: 3mg