Vegan Pasta e Fagioli
This vegan pasta e fagioli recipe captures the rich, savory taste of the classic Italian soup with its hearty mix of tomato-rich broth, vegan ground beef, protein-packed beans, and tender pasta.
The term “pasta e fagioli” translates to “pasta and beans,” a simple yet hearty Italian soup that is so easy to make using a handful of wholesome ingredients. So, if you’re craving the comforting flavors of Olive Garden’s famous dish but with a delicious vegan twist, this recipe is a must!
It is a versatile dish that suits a variety of occasions. It’s perfect for a chilly evening dinner, a potluck crowd-pleaser, or even as a satisfying meal prep option. This dish tastes even better the next day as the flavors have more time to develop.
Key Ingredient Notes
- Vegan ground beef – brands such as Beyond or Impossible are great, but you can use your preferred brand. You can also use vegan bratwurst-style sausages crumbled into smaller pieces.
- Onion, carrot, and celery – the classic aromatic base for this Italian soup, sautéed to develop rich flavors.
- Garlic – This recipe uses fresh minced garlic, but dry minced can be used as a substitute. To substitute, replace each garlic clove with 1 teaspoon of dry minced garlic.
- Canned diced or crushed San Marzano tomatoes – you can also use fresh tomatoes as the base for the dish if you like, but canned tomatoes are quicker and easier.
- Canned beans – I used red kidney and Great Northern beans for this recipe. Do not drain; the liquid will add extra flavor and thicken the soup naturally!
- Tomato sauce – Adds depth and thickness to the soup.
- Sundried tomato – this is optional but using it will add tons of extra flavor.
- Vegetable bouillon – I used Better Than Bouillon No Chicken Vegetarian Bouillon Base.
- Vegetable juice blend – such as V-8 or Lakewood. If opting for V8, choose their original flavor. This will add more richness and creaminess to the soup.
- Apple cider vinegar – adds a touch of acidity to balance out the richness. Malt or white wine vinegar are good substitutes.
- Herbs and seasonings – Dried oregano, dried basil, and dried thyme will give the dish an authentic Italian taste. For a fiery kick, add some crushed red chili flakes or chili powder. Adjust the salt and pepper as the soup cooks. The longer it simmers, the more intense the flavors become, so adjust the seasoning as needed.
- Ditalini pasta – Small tube-shaped pasta works best to add heartiness and texture without overwhelming the dish. Feel free to substitute with tubetti, penne, or macaroni.
How To Make Vegan Pasta e Fagioli
- Brown the Vegan Ground Beef. In a large saucepan or Dutch oven, cook the vegan ground beef over medium heat, stirring occasionally until browned. This step ensures that the plant-based meat develops a hearty, savory flavor.
- Sauté the Vegetables. Add in the chopped onion, carrot, celery, and garlic. Cook for about 10 minutes, or until the onion turns translucent and slightly caramelized. This builds the flavor base for the soup.
- Add Tomatoes, Beans, and Seasonings. Stir in the canned tomatoes, kidney beans and Great Northern beans (with their liquid), tomato sauce or vegetable juice, vinegar, bouillon, sundried tomato, dried oregano, basil, and thyme. Season with salt and black pepper to taste. Bring to a simmer, cover, and cook for an hour to allow the flavors to meld together. Taste the soup and add more seasoning if needed.
- Cook the Pasta. About 10 minutes before the soup is ready, cook the ditalini pasta in a separate pot of salted boiling water according to the package instructions. Drain and add the cooked pasta to the soup just before serving.
Storage Suggestion
Pasta e Fagioli can be refrigerated for up to 5 days or frozen for longer storage. Just keep the pasta separate to avoid it getting too mushy.
To freeze, fill a freezer-safe bag or food storage container with the cooled soup, press all the air out, and seal. Label with the date of preparation, and store it in the freezer for up to three months.
How to Reheat
To thaw from frozen, place the full freezer bag in a bowl and leave it in the refrigerator until thawed about six to eight hours, then reheat using the microwave or stovetop.
To reheat on the stovetop, fill a small saucepan with the desired portion and reheat over medium-low heat until warmed through. Stir occasionally as the soup reheats.
Fill a microwave-safe bowl with soup and cover with a lid or paper towel to reheat in the microwave. Heat in short bursts until it is heated through. Stir well.
Serving Ideas
Keep it classic by serving it Olive Garden-style with a simple side salad. You can also serve it with crusty bread, Vegan Garlic Knots, Bruschetta, or breadsticks.
Vegan Pasta e Fagioli
Baking Recipes: For more accuracy, use Metric measurements and measuring spoons.
Ingredients
- 1 lb (500 g) vegan ground beef, such as Beyond or Impossible
- 1 tablespoon extra virgin olive oil
- 1 medium onion, diced (about 2 cups)
- 2 large carrots, diced (about 1 cup)
- 2 ribs celery, small diced (about 1 cup)
- 2 cloves garlic, minced
- 15 ounce (425 g) canned red kidney beans, with liquid
- 15 ounce (425 g) canned Great Northern beans, with liquid
- 15 ounce (425 g) canned or box of diced or crushed San Marzano tomatoes
- 1½ cup (350 ml) vegetable juice blend, such as V-8 or Lakewood, or one 15 oz can of tomato sauce
- 1 teaspoon vegetable bouillon, I used Better Than Bouillon No Chicken Vegetarian Bouillon Base
- 1 sundried tomato half, for extra flavor (optional)
- 2 teaspoons apple cider vinegar
- ¼ teaspoon dried oregano
- ½ teaspoon dried basil
- ½ teaspoon dried thyme
- 1 teaspoon salt, or to taste
- ¼ teaspoon ground black pepper, or to taste
- ½ lb (226 g) ditalini pasta , 8 oz, half package
Instructions
- Place a large saucepan or Dutch oven over medium heat and add the oil. Add the vegan ground and cook, stirring occasionally, until browned.1 lb (500 g) vegan ground beef ,1 tablespoon extra virgin olive oil
- Add the onion, carrot, celery, and garlic. Cook for ten minutes, or until the onion becomes translucent.1 medium onion ,2 large carrots ,2 ribs celery ,2 cloves garlic
- Stir in the diced tomatoes, beans with liquid, vegetable juice or tomato sauce, bouillon, sundried tomato, vinegar, oregano, basil and thyme. Season to taste with salt and black pepper. Cover and simmer at medium-low heat for 1 hour. Taste and add more salt or pepper if needed.15 ounce (425 g) canned red kidney beans ,15 ounce (425 g) canned Great Northern beans ,15 ounce (425 g) canned or box of diced or crushed San Marzano tomatoes ,1½ cup (350 ml) vegetable juice blend ,1 teaspoon vegetable bouillon ,1 sundried tomato half ,2 teaspoons apple cider vinegar ,¼ teaspoon dried oregano ,½ teaspoon dried basil ,½ teaspoon dried thyme ,1 teaspoon salt ,¼ teaspoon ground black pepper
- In the last 10 minutes of simmering, bring a large pot of salted water to boil over high heat and cook the ditalini pasta according to the package directions for al dente. Drain.½ lb (226 g) ditalini pasta
- Add the cooked pasta to individual soup bowls when ready to serve to avoid the soup becoming too thick. Store any remaining cooked pasta in a separate container.