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Hearty Vegan Pasta Fagioli Soup

Name: Hearty Vegan Pasta Fagioli Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 2 tablespoons olive oil; 1 cup carrots, chopped; 2 tablespoons fresh basil, chopped; ¼ teaspoon red pepper flakes; ½ teaspoon salt; 1 cup onion, diced; 1 large bay leaf; 30 oz cooked cannellini beans, drained and rinsed; 2 tablespoons fresh parsley, chopped; 2 cups water; 6 oz elbow pasta; 4 cups vegetable stock; 2 tablespoons garlic, minced; 15 oz can crushed tomatoes; 1 teaspoon black pepper

Discover a heartwarming and delicious Vegan Pasta Fagioli Soup that rivals the finest Italian restaurant's dish. This easy and healthy recipe, perfect for the stovetop, Instant Pot, or crockpot, will become a family favorite in no time.



35 min

TOTAL TIME

316

CALORIES

$1.33

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Ingredients

15 INGREDIENTS

6 SERVINGS

1/4 tsp red pepper flakes

1/2 tsp salt

1 cup onion

diced

1 large dried bay leaf

30 oz cooked cannellini beans

4 cups vegetable stock

2 tbsp garlic

minced

15 oz canned crushed tomatoes

1 tsp black pepper

Directions

STOVETOP

10 min

PREP TIME

25 min

COOK TIME

35 min

TOTAL TIME

Heat the olive oil in a large pot on medium heat. Sauté the diced onions, minced garlic, and chopped carrots for about 5 minutes or until onions are translucent.

Add crushed tomatoes, bay leaf, black pepper, red pepper flakes, salt, chopped basil, chopped parsley, vegetable stock, and water to the pot. Bring to a boil.

Once boiling, reduce the heat and let it simmer for 15 minutes.

Add the elbow pasta and cooked cannellini beans to the pot. Stir together and bring to a boil.

Cook the pasta until al dente (around 4-6 minutes, depending on pasta shape). The pasta will continue to cook and absorb the broth after removing from heat.

Discard the bay leaf, and serve the soup hot.

INSTANT POT

Set your Instant Pot to Sauté mode for 4 minutes. Add the olive oil and sauté onion, carrot, and garlic until onions are translucent.

Add the elbow pasta, cannellini beans, seasonings, vegetable stock, and water to the pot. Pour the crushed tomatoes on top (do not stir). Cook on high pressure for 4 minutes, then perform a quick release.

Discard the bay leaf, stir, and enjoy the soup.

CROCKPOT

In a large pot on the stove, sauté onions, garlic, and carrots in olive oil on medium heat for about 5 minutes or until translucent. Transfer to the crockpot.

Add crushed tomatoes, seasonings, vegetable stock, water, and cannellini beans to the crockpot. Stir until combined, and cook on low for 4-6 hours.

During the last hour of cooking, add the elbow pasta to the crockpot. Stir to combine, cover, and cook for the remaining hour.

Discard the bay leaf and serve the soup hot.