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–+ servings
Pasta Fagioli vegan italian recipe

Pasta Fagioli

This cozy vegan pasta fagioli simmers tender pasta and creamy cannellini beans in a garlicky tomato broth. It's a hearty, comforting one-pot meal that's ready in about 30 minutes.
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Choose Serving Size 4

Ingredients 

  • 2 cups cannellini beans canned, drained
  • 2 cups elbow pasta
  • 2 cups water
  • 4 cups vegetable stock
  • 2 zucchini sliced
  • 1 can tomatoes crushed
  • 2 Tbsp olive oil
  • 1 onion chopped
  • 3 cloves garlic minced
  • 1 bay leaf
  • ¼ tsp red pepper flakes
  • 2 Tbsp basil
  • 1 tsp black pepper
  • ½ tsp salt

Instructions

  • Heat a large pot over medium heat.
  • Add the olive oil, onion, garlic, and zucchini and sauté for about 4 minutes, until fragrant.
  • Add the beans, tomatoes, bay leaf, black pepper, red pepper flakes, basil, salt, stock, and water to the zucchini mixture and bring to a boil.
  • Reduce the heat and simmer for about 15 minutes.
  • Add the pasta and cook uncovered until the pasta is soft.
  • Serve topped with additional fresh basil.

Notes

Leftovers thicken as the pasta keeps absorbing the broth, so loosen with a splash of vegetable stock when reheating. Use a certified plant-based vegetable stock to keep the dish fully vegan.