Plant-Based Pasta Fagioli

The Whole Food Plant Based Cooking Show

Jill Dalton

Prep Time: 15

Cook Time: 35

Servings:

Calories: 207kcal

This comforting pasta and bean soup offers a deeply satisfying, full-bodied flavor profile based on Olive Garden's Pasta e Fagioli. It starts with a rich, savory tomato base that is meticulously seasoned to create an authentic Italian taste with a medley of classic aromatics, onions, carrots, and celery that are simmered to sweet perfection.

Then we incorporate small pasta shapes and a beneficial mix of two distinct bean varieties: creamy cannellini and robust red kidney beans. This dish is naturally plant-based, making it a healthy, fiber-rich, and affordable option. It is quick and easy to prepare and results in a cozy, nourishing meal.

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Equipment

Ingredients

1 onion diced
2 ribs celery diced
3 cloves garlic minced
6 ounces tomato paste
2 carrots diced
15 ounces kidney beans 1 can
15 ounces cannellini beans 1 can
15 ounces diced tomatoes 1 can
2 bay leaves
1 tsp oregano dried
1 tsp basil dried
½ tsp thyme dried
1 tbsp red wine vinegar
1 ½ cups ditalini pasta noodles or macaroni noodles
2 cups spinach frozen
1 cup Butler Soy Curls optional, check notes if you use them
1 tbsp tamari low sodium
½ tsp cracked pepper
1 - 2 liters vegetable broth 1 liter if you like it thick, 2 if you like it brothy like soup

Instructions

Sauté onions and celery for a few minutes.
Add garlic and tomato paste and cook for about a minute.
Add remaining ingredients except for the spinach, macaroni, tamari and pepper and simmer for 15 minutes.
Add the spinach, macaroni, tamari and pepper and cook until the macaroni is soft.

Notes

If you are using the Butler Soy Curls you will have to use the additional liter of vegetable broth because the Soy Curls soak up all of the broth and makes it too thick.

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Nutrition