- Prep-time: / Ready In:
- Makes 10 cups
- Serving size: 2 cups
- Print/save recipe
Pasta fagioli is a traditional Italian dish that combines pasta and beans in a flavorful, tomato-forward broth. It’s great for clearing out your pantry of straggler ingredients, and our version uses chickpeas (but you can substitute any type of canned bean you have on hand) and frozen mixed veggies to keep things extra easy. Start by simmering crushed tomatoes in a medley of Italian spices, then add in your whole wheat pasta of choice until it gets nice and al dente. The final step is to add the chickpeas and veggies, let it simmer to deepen the aromas, and then serve this slurp-worthy soup with a sprinkling of fresh parsley on top. Vegan pasta fagioli is the perfect weeknight recipe when you want to cook something simple but don’t want to sacrifice the quality of your meal. Buon appetito!
Tip: You can customize the texture of this soup’s tomato base according to your liking: Blend the tomatoes longer in Step 1 if you like a smooth, thick base. Or leave them a little chunkier if you prefer.
For more nourishing vegan soup recipes, check out these tasty ideas:
- Winter Squash Soup with Pistachio Gremolata
- Asparagus, Potato, and Butter Bean Soup
- Sweet Potato Soup with Cannellini Beans and Rainbow Chard
- Roasted Red Pepper and Tomato Bisque for Two
Ingredients
- 4 roma tomatoes, cut into large pieces
- 2 cups dry whole wheat pasta, such as penne, fusilli, or shells
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon dried Italian seasoning, crushed
- 2 cups frozen vegetable medley of your choice
- 1 15-oz. can chickpeas, rinsed and drained (1½ cups)
- ⅛ teaspoon freshly ground black pepper
- 1 tablespoon white wine vinegar
- Sea salt, to taste
Instructions
- In a blender combine tomatoes and 1 cup water. Cover and blend to desired texture. Transfer to a large pot and add 5 cups water. Bring to boiling. Stir in pasta, garlic powder, onion powder, and Italian seasoning. Reduce heat to medium; simmer 5 minutes. (Pasta will be about halfway cooked.)
- Stir in frozen vegetables and chickpeas. Return to boiling; reduce heat. Simmer 8 to 10 minutes more or until pasta is tender. Stir in pepper and vinegar; season with salt. Cook 2 minutes more to allow flavors to blend. Serve warm.
Per serving (2 cups): 329 calories, 59 g carbohydrates, 15 g protein, 5.9 g total fat, 1.9 g saturated fat, 0 g cholesterol, 224 mg sodium, 13 g fiber, 8 g sugar
Note: Nutritional information is provided as an estimate only.
Comments (8)
(5 from 4 votes)Incredibly delicious and super easy. A terrific meal for a busy weeknight.
So easy to throw together! I had everything on hand, unlike most recipes where there's something I have to buy at the store. I used canned tomatoes, as I've read they have more nutrients than the fresh tomatoes that have been trucked to the grocery stores. If you want something fresh, sautée onion and garlic, rather than using powdered, just before the first step.
It was delicious. I used fresh leeks and garlic (instead of the powders) and used okra, carrots, peas, yellow squash and zucchini for the vegetables. Also a little bit of hot pepper sauce and some cassava root pasta (gf). This is a recipe I'll return to. Thanks.
I had different ingredients laying around. I did the tomatoes in the blend with a bit of parsley. I can cauliflower florets, Lima beans, orzo pasta and asparagus. Came out delicious!
** I had cauliflower florets. Not 'can'. Don't think canned florets are a thing
Sounds very good agree halving pasta good idea and maybe two cans of beans: chic peas and cannelloni maybe and whatever tomatoes you have on hand..anxious to try!
I might try this using canned crushed tomatoes, to save even more time and dishes from cutting and blenderizing whole tomatoes. Maybe double the beans and halve the pasta. And add the frozen veggies toward the end — I don’t like mushy veggies.
Yum!!!