Vegan Pasta E Fagioli

Vegan Pasta E Fagioli

Pasta e fagiola means pasta and beans. It is a hearty Italian soup made with a soffrito base. This dish is even better if you take the time to buy fresh cannellini beans and soak overnight… however for a quick alternative you can use tinned beans.
Prep Time5 mins
Cook Time1 hr
Total Time1 hr 5 mins
Servings: 4 people

Ingredients

  • For the soffrito:
  • 2 carrots
  • 2 celery sticks
  • 1 large onion
  • 4 cloves garlic
  • 1 tbsp oil for frying
  • For the macaroni:
  • 2 cups gluten free macaroni cooked according to instructions until al-dente
  • For the soup:
  • 1 tbsp oregano
  • 1 tbsp thyme
  • 1 tbsp parsley
  • 1 tsp salt
  • 1 tbsp fresh red chilli chopped
  • 1 tbsp balsamic vinegar
  • 1 tbsp tomato puree
  • 1 glug vegan white wine (optional) (a glug means as much as you would like – I use around half a cup)
  • 1 tin chopped tomatoes
  • 2 cups vegetable stock
  • 1 tin cannellini beans or 1 cup fresh soaked beans (for fresh soak overnight)
  • handful exotic mushrooms

Instructions

  • For the soffrito, put the carrots, onion, garlic and celery in a food processor and blitz.
  • Fry the soffrito mixture in the oil for around 10 minutes being careful not to burn (keep stirring)
  • Add the herbs, salt and chilli to the mixture and fry or a further minute.
  • Add the vinegar, tomato puree and wine (if using) to the mixture and cook for another two minutes.
  • Add the tomatoes, vegetable stock, beans and mushrooms and simmer (15 minutes for tinned beans, 40 minutes for dried beans).
  • Add the macaroni and cook for a further 10 minutes.
  • Sprinkle with fresh parsley.
  • Serve with fresh bread.

Notes

Please make sure you cook the pasta separately – if you try to cook it in the pan from the start it will change the texture.

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