Pasta e Fagioli Soup - Italian Pasta & Beans

Prep time 5-10 minutes | Cook Time 30 minutes | Total Time 30-40 minutes

When I visited Italy I was served the most delicious vegan Pasta e Fagioli at a small family run restaurant. I spent months trying to recreate that recipe and I think I finally got it just right.

This is a vegetarian dinner recipe that the entire family will enjoy. This plant-based diet recipe combines tender pasta with a rich and flavorful tomato infused broth, and protein-packed beans. With each spoonful, you'll enjoy the comforting warmth of this Italian classic, while knowing that you are nourishing your body with a satisfying and healthy, plant-based meal. Whether you're a seasoned vegan or simply looking to incorporate more plant based recipes into your diet, this Pasta e Fagioli recipe is sure to satisfy your cravings and leave you feeling satisfied and nourished.

Ingredients

• 3 tablespoons olive oil

• 1 medium yellow or 1/2 large yellow onion chopped (1.5 cups)

• 1 teaspoon fresh rosemary

• 1/2 teaspoon dried sage

• 4 cups of plant based veggie broth

• 2 cans of cannellini beans

• 1 can of butter beans (lima beans) I like the giant lima beans

• 2 tablespoons tomato paste

• Salt and pepper to taste

Instructions

1. Pour 1-3 tablespoons of olive oil in a large soup pot.

2. Add in chopped onion and saute over medium heat until translucent.

3. Add in the spices and saute for a minute or two.

4. Once the onion is translucent, remove 1/2 of the onion/spice mixture and transfer to a food processor or high speed blender.

5. After you do step 4 -add 1-2 tablespoons of tomato paste to the sauteed onions in the pot, mix well then lower heat or turn off completely until you complete steps 6-8.

6. Add 1 can cannellini beans into the food processor.

7. Add 1 cup vegetable broth into the food processor.

8. Blend the cannellini beans, vegetable broth, and sauteed onions until creamy and blended well.

9. Add the blended cannellini beans mixture back to the original soup pot and bring to a simmer.

10. Add in 1 additional can of cannellini beans and 1 can of butter beans/lima beans.

11. Add in 2 cups of small size cooked pasta (like ditalini or small shells) -mix well- see notes and adjustments.

12. Bring the entire soup to a simmer and simmer for about 20-30 minutes. Be sure to stir frequently so the pasta doesn’t stick to the bottom.

13. Add salt and pepper to taste.

    I like to top this with my homemade parmesan cheese. Serve with a hunk of delicious bread and enjoy!!!

Notes and Adjustments

This recipe has very few spices - so salt is important one. Be sure to taste it as you go and add more salt if needed.

Some people will add uncooked pasta instead of cooked pasta - I like to cook the pasta first because adding uncooked pasta makes the soup much thicker.

This is a great one pot recipe that the whole family can and will enjoy!