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Vegan variation of Pasta e Fagioli
A hearty and comforting one-pot soup packed with beans, pasta, and vegetables. This classic Italian-American 'pasta and beans' is made completely vegan without sacrificing any flavor, perfect for a chilly evening.
Build the Soffritto Base
Simmer the Soup
Add Beans and Pasta
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A hearty and comforting one-pot soup packed with beans, pasta, and vegetables. This classic Italian-American 'pasta and beans' is made completely vegan without sacrificing any flavor, perfect for a chilly evening.
This italian_american recipe takes 50 minutes to prepare and yields 6 servings. At 530.61 calories per serving with 28.56g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Final Touches and Serving
Substitute the ditalini pasta with your favorite gluten-free small pasta shape. Be sure to adjust cooking time according to the package directions.
Feel free to swap the beans. Chickpeas (garbanzo beans) or Great Northern beans are excellent alternatives.
Increase the red pepper flakes to 1 teaspoon or add a finely chopped jalapeño along with the garlic for a more pronounced kick.
Stir in 2-3 cups of chopped kale or spinach at the very end of cooking and let it wilt into the soup for added nutrients and color.
The combination of beans and vegetables provides a significant amount of dietary fiber, which is crucial for digestive health, promoting regularity, and helping you feel full and satisfied.
Cannellini and kidney beans are fantastic sources of plant-based protein, essential for building and repairing tissues, supporting muscle mass, and maintaining overall body function.
This soup is loaded with vegetables like carrots, celery, and tomatoes, which supply essential nutrients including Vitamin A, Vitamin C, potassium, and antioxidants that support immune function and overall health.
With its high fiber content, use of olive oil, and lack of cholesterol, this soup is a heart-healthy choice. Fiber can help manage cholesterol levels, and the dish is low in saturated fat.
Each serving of this soup contains approximately 340-360 calories, making it a satisfying yet reasonably low-calorie meal.
Yes, it is very healthy. It's packed with plant-based protein and fiber from the beans, loaded with vitamins from the vegetables, and uses heart-healthy olive oil. Using low-sodium broth makes it even healthier.
Store leftover soup in an airtight container in the refrigerator for up to 4 days. The pasta will continue to absorb liquid, so the soup will be thicker the next day. You may need to add a splash of water or broth when reheating.
Absolutely. Simply replace the ditalini pasta with a gluten-free pasta of a similar small size. Cook according to the package instructions, as cooking times may vary.
Yes, you can. You will need to soak and cook the beans separately before starting the recipe. You'll need about 1.5 cups of cooked beans for each 15-ounce can.
It's best to freeze the soup without the pasta, as pasta can become very soft and mushy upon thawing and reheating. If you plan to freeze it, make the soup base and freeze that. Then, cook fresh pasta to add when you're ready to serve.
