Pasta e Fagioli Recipe

by Dean Iodice on June 21, 2013

Pasta e fagioli is a favorite soup of mine, it’s healthy vegan friendly and easy to prepare. The history of this dish is interesting in that it is know in Italy as a peasant dish. Prepared by poor people because the ingredients for the most part are fairly inexpensive. Today pasta e fagioli can be found in most Italian restaurants from the fast dine in pizza palor to a high end restaurant.

This dish by itself is a meatless dish so it is already vegan friendly, but I wanted to take it a step further. So I eliminated the olive oil and added vegetarian meatless meat sausage to bulk it up a little.

vegan pasta fagioli

Pasta e Fagioli Recipe
Recipe type: Dinner
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 

A quick, cheap and healthy soup everyone will enjoy
  • 1 28 oz can of crushed tomatoes
  • 1 Can of white beans
  • 6 cups of vegetable stock
  • 1 small onion
  • 5 cloves of crushed garlic
  • 1 tablespoon of fennel
  • 6-8 fresh basil leaves
  • 1 cup of whole wheat elbow pasta
  • 3 small sun dried tomatoes
  • 1 cup of vegan meatless sausage
  • Salt and Pepper to taste
  • 1 tablespoon of nutritional yeast

  1. In a large pot add just enough vegetable broth to lightly cover the bottom of the pot heat on high.
  2. Add the onion and garlic and saute until soft.
  3. Add the can of crushed tomatoes and combine with onions and garlic, reduce heat to around 7.
  4. Add the vegetable stock, beans, basil, fennel, sun dried tomatoes, meatless sausage and salt and pepper.
  5. Bring to a boil while stirring.
  6. When the soup comes to a boil add the whole wheat pasta and let cook at medium heat for 15 minutes. Stir occasionally.
  7. Serve in soup bowl and sprinkle with nutritional yeast.


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