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Rainbow Plant Life

Vegan Italian White Bean and Pasta Stew

This Vegan Italian White Bean and Pasta Stew is rustic Italian comfort food at its finest. Creamy and saucy and packed with flavor, but also easy and fuss-free. Made with all pantry ingredients, it’s budget-friendly and perfect for weeknight dinners.
44
50 min
TOTAL TIME
491
CALORIES
$2.29
PER SERVING
Vegan Italian White Bean and Pasta Stew
Ingredients
17 INGREDIENTS
3 SERVINGS
Short Pasta
6 oz short pasta
Garlic
3 cloves garlic
Lemon
1/2 medium lemon
White Miso Paste
1 tbsp white miso paste
Whole Peeled Tomatoes
1/2 can whole peeled tomatoes
Shallots
3 medium shallots
Kosher Salt
1/4 tsp kosher salt
Fresh Rosemary
1 sprig fresh rosemary
Dried Bay Leaf
1 whole dried bay leaf
Nutritional Yeast
2 tbsp nutritional yeast
Water
3 cups water
Dried Red Chili Pepper
1 whole dried red chili pepper
Canned Cannellini Beans
1 can canned cannellini beans
drained, rinsed and divided into 2 equal portions
Freshly Cracked Black Pepper
freshly cracked black pepper
to taste
Extra Virgin Olive Oil
2 tbsp extra virgin olive oil
Creamy Plant-based Milk
1/4 cup creamy plant-based milk
such as oat milk or “lite
Fresh Parsley
fresh parsley
flat-leaf
Directions
20 STEPS
10 min
PREP TIME
40 min
COOK TIME
50 min
TOTAL TIME
View Directions on Rainbow Plant Life
Health Info
Macros
77g
CARBS
12g
FAT
11g
PROTEIN
Allowed on these diets
VEGETARIAN
Contains these allergens
SOYBEANS
MILK
WHEAT
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Frequently Asked Questions
What is Bean Stew?
What kind of beans should I use?
Can I use canned beans instead of dried beans?
What vegetables can I use in my Bean Stew?
What spices and seasonings should I use in my Bean Stew?
How long should I cook my Bean Stew?
Can I use a slow cooker or pressure cooker to make my Bean Stew?
How do I store and reheat my leftover Bean Stew?