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    Home » Soups

    By Emily Leary. Last updated Feb 11, 2022. Green links are Amazon links. As an Amazon Associate I earn from qualifying purchases.

    Vegan pasta soup (vegan pasta e fagioli)

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    You'll love this incredible vegan pasta soup aka Pasta E Fagioli. It's vegan, gluten-free, high in protein, quick to prepare and suitable for the whole family!

    A bowl of hot pasta e fagioli surrounded by the ingredients used to make it.

    The Tuscany region of central Italy is one of my favourite places in the world, filled with lush green rolling hills, rich history, and must-see destinations such as Florence and Pisa.

    Beans are an important part of the Tuscan diet, and one dish particularly famed as originating from the region is Pasta E Fagioli, a delicious cannellini bean and pasta soup. Its traditionally made with a broth of olive oil, garlic, minced onion, celery, carrots and, often, stewed tomatoes. It tastes utterly divine, totally comforting and packed with flavour.

    As regular readers will know, I'm working with innovative pasta brand, Explore Cuisine to share my take on some classic pasta dishes using their range of organic, gluten-free, protein-packed and high-fibre pastas using exciting ingredients such as beans, lentils, rice, & chickpeas.

    As a “pasta pioneer”, this month, I'm using Explore Cuisine Organic Edamame & Mung Bean Fettuccine to create a family-friendly, satisfying take on Pasta E Fagioli that takes only 10-minutes to prepare.

    A packet of Explore Cuisine's dried Organic Edamame & Mung Bean fettuccine on a table.

    Now, traditionally, one would begin by soaking dried beans for many hours, before cooking the broth slowly, but in my inauthentic but still tasty version, we use tinned beans and vegetable stock to make a speedy version.

    Here's how to make it.

    Ingredients

    • 1 tbsp olive oil
    • 1 carrot finely chopped
    • 1 stick of celery finely chopped
    • 1/2 red onion finely chopped
    • 2 cloves garlic finely chopped
    • 1 tsp oregano
    • 1 pinch salt and pepper
    • 400 g (14.1 oz) canned chopped tomatoes
    • 1 tsp tomato puree
    • 500 ml (1.1 pint) vegetable stock
    • 25 g (0.9 oz) kale chopped
    • 1 bay leaf
    • 100 g (3.5 oz) Explore Cuisine Organic Edamame & Mung Bean Fettuccine
    • 400 g (14.1 oz) canned white cannellini beans rinsed and drained

    Equipment

    • Weighing scales
    • Metal mixing spoon
    • Measuring jug
    • Chopping board
    • Kitchen knife
    • Large saucepan
    • Wooden spoon
    • Colander

    Instructions

    Warm the oil in a large pan over a medium heat and add the carrots, celery, onion, garlic, oregano, salt and pepper.

    Raw carrots, celery, onion, garlic finely chopped in a frying pan along with oregano, salt and pepper.

    Cook for 2 minutes until soft.

    Carrots, celery, onion, garlic, oregano, salt and pepper in a frying pan.
    Cooked carrots, celery, onion, garlic, oregano, salt and pepper in a frying pan.

    Add the tomatoes and tomato puree.

    A tin of tomatoes and the tomato puree added to the cooked carrots, celery, onion, garlic, oregano, salt and pepper in a frying pan.

    Stir in 500ml vegetable stock.

    Vegetable stock added to a tin of tomatoes, tomato puree, cooked carrots, celery, onion, garlic, oregano, salt and pepper in a frying pan.

    Add the kale and bay leaf.

    Kale and bay leaf added to the vegetable stock, tin of tomatoes, tomato puree, cooked carrots, celery, onion, garlic, oregano, salt and pepper in a frying pan.

    Simmer for 2 minutes until the kale wilts.

    The ingredients have simmer for two minutes, the kale has wilted and the vegetable stock, tin of tomatoes, tomato puree, cooked carrots, celery, onion, garlic, oregano has combined in the frying pan.

    Break the Explore Cuisine Organic Edamame & Mung Bean Fettuccine into thirds to give pieces a couple of inches long.

    Explore Cuisine Organic Edamame & Mung Bean Fettuccine laid out on a table still dry.
    Explore Cuisine Organic Edamame & Mung Bean Fettuccine laid out on a table, snapped into pieces a couple of inches long.

    Add the pasta to the pan along with the beans.

    A frying pan containing the sauce with the fettuccine pasta and cannellini beans added.

    Simmer for 5 minutes until the pasta is soft.

    A frying pan containing the sauce with the fettuccine pasta and cannellini beans mixed in and simmered for 5 minutes.

    Season to taste and serve into bowls.

    A bowl of hot pasta e fagioli with all the ingredients peeking out the sauce

    If you'd like to print this pasta e fagioli recipe to try later, just hit print on the recipe card below.

    Print Recipe
    5 from 5 votes

    Vegan Pasta Soup (Vegan Pasta E Fagioli)

    You'll love this incredible vegan pasta soup aka Pasta E Fagioli. It's vegan, gluten-free, high in protein, quick to prepare and suitable for the whole family!
    Prep Time2 mins
    Cook Time8 mins
    Total Time10 mins
    Course: Soup
    Cuisine: Italian
    Diet: Vegan, Vegetarian
    Servings: 4 bowls
    Author: Emily Leary

    Ingredients

    • 1 tbsp olive oil
    • 1 carrot finely chopped
    • 1 stick of celery finely chopped
    • 1/2 red onion finely chopped
    • 2 cloves garlic finely chopped
    • 1 tsp oregano
    • 1 pinch salt and pepper
    • 400 g (14.1 oz) canned chopped tomatoes
    • 1 tsp tomato puree
    • 500 ml (1.1 pint) vegetable stock
    • 25 g (0.9 oz) kale chopped
    • 1 bay leaf
    • 100 g (3.5 oz) Explore Cuisine Organic Edamame & Mung Bean Fettuccine
    • 400 g (14.1 oz) canned white cannellini beans rinsed and drained

    Equipment

    • Weighing scales
    • Metal mixing spoon
    • Measuring jug
    • Chopping board
    • Kitchen knife
    • Large saucepan
    • Wooden spoon
    • Colander

    Instructions

    • Warm the oil in a large pan over a medium heat and add the carrots, celery, onion, garlic, oregano, salt and pepper.
    • Cook for 2 minutes until soft.
    • Add the tomatoes and tomato puree.
    • Stir in 500ml vegetable stock
    • Add the kale and bay leaf.
    • Simmer for 2 minutes until the kale wilts.
    • Break the Explore Cuisine Organic Edamame & Mung Bean Fettuccine into thirds to give pieces a couple of inches long.
    • Add the pasta to the pan along with the beans.
    • Simmer for 5 minutes until the pasta is soft.
    • Season to taste and serve into bowls.

    Video

    Notes

    As with almost any pasta dish this recipe is best served just after making. However, if you're prepared to take a little bit of a hit on the texture of some of the ingredients it should still taste delicious reheated.
    Store in an airtight container and as soon as it's cooled to room temp, pop into the fridge straight away - it should last for 3 days.

    Nutrition

    Calories: 209kcal | Carbohydrates: 24g | Protein: 17g | Fat: 5g | Saturated Fat: 1g | Sodium: 732mg | Potassium: 100mg | Fiber: 12g | Sugar: 4g | Vitamin A: 3438IU | Vitamin C: 10mg | Calcium: 84mg | Iron: 2mg
    * Note: nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published. Information on this website should not be taken as medical advice. Cuisines identify the primary region of inspiration for a dish.
    Tried this recipe?Snap a pic and tag @amummytoo on Instagram or tag @EmilyLearyCooks on Twitter. I can't wait to see your posts!

    This is a commissioned post for Explore Cuisine.

    Some tips and tricks for making a great vegan pasta soup

    Here's some help on how best to cook and store your soup along with what goes will with it.

    A collage of images to show some of some of the cooking steps, along with the finished pasta e fagioli in a bowl.

    What could you do differently with the flavours?

    The only real criteria for this dish is that pasta and beans are in the soup - you really can use whatever is in your cupboard to make a dish that works for you.

    The dish is generally made with cannellini beans or borlotti beans and it's usually with garlic, onion, celery and carrots cooked in olive oil. Tomatoes and/or tomato paste is often added too.

    But whatever you have in your cupboard or fridge from celeriac to bacon, fennel to sausage, courgette to chilli - if you think it would work then throw it in.

    Why not visit your herbs and spices while you're cooking your dish get some inspiration for how to flavour it.

    A bowl of hot pasta e fagioli with all the ingredients peeking out the sauce. Some raw ingredients are visible on the table.

    Can vegan pasta soup be prepared ahead of time? How best to store pasta e fagioli? How long will it last?

    As with almost any pasta dish this recipe is best served just after making. However, if you're prepared to take a little bit of a hit on the texture of some of the ingredients it should still taste delicious reheated.

    Store in an airtight container and as soon as it's cooled to room temp, pop into the fridge straight away - it should last for 3 days.

    A bowl of hot pasta e fagioli with all the ingredients peeking out the sauce. Some raw ingredients are visible on the table.

    Can vegan pasta soup be frozen?

    Yes, just make sure to get it in the freezer as soon as it's cooled down and make sure to store it in an airtight container. If you think that you might not eat it all in one sitting you can dish it out into smaller containers before freezing.

    Another possibility is to make the soup base but stop after you add the vegetable stock. If you store the base in an airtight container in the freezer and then reheat it in a pan before adding beans, kale and pasta you should be able to get the best of both worlds - a delicious meal with practically zero prep but with fresh ingredients. You can of course put whatever's available on the day in your reheated base.

    A bowl of hot pasta e fagioli with all the ingredients peeking out the sauce. Some raw ingredients are visible on the table.

    Is it safe to eat pasta e fagioli on a gluten-free diet? Is it safe to eat pasta e fagioli on a vegan diet?

    This recipe is totally vegan and because I used a gluten-free pasta it's also fully gluten-free.

    Be sure to check that the pasta you're using is gluten-free (and suitable for coeliacs) if that's a consideration for you.

    Is vegan pasta soup healthy?

    Pasta e fagioli contains a lot of veg to create all that flavour and can be a tasty part of a healthy diet.

    A bowl of cooked pasta e fagioli set on a table, another bowl is also being served on the table.

    What goes with pasta e fagioli?

    I really enjoy it with some crusty bread and olive oil for dipping, but you could get a lot fancier than that if you want. You could slice and toast some bread then finish with anything from goat's cheese and a few chopped nuts to garlic rubbed toast and some slices of good tomato with a little salt, pepper and olive oil.

    Hot pasta e fagioli is a bowl, all the cooked ingredients are on display above the sauce.

    I loved pasta e fagioli, what other soup recipes can I try?

    If you love pasta or soup then you should check out all the other pasta recipes and soup recipes available, there are some great ones and you're bound to find something you like.

    Here are a few that I've cooked recently.

    Fresh Green Soup Recipe
    This fresh green soup recipe is easy to make in a single pan and is packed with nourishing peas, spinach, potatoes, garlic and mint, made creamy with natural yogurt.
    Get the recipe
    https://www.amummytoo.co.uk/courgette-whole-wheat-pasta-poached-egg/

    Where does pasta e fagioli originate from? What's the history?

    Also known as pasta fusul in America the dish is a traditional Italian peasant soup. Other than it containing pasta and beans the exact method of preparation and ingredients can vary widely throughout Italy and these days around the world. Check out the introductory paragraphs of this post for a little more info.

    More great vegan recipes

    Simple, Naturally Vegan Gazpacho
    Vegan gazpacho soup is made with fresh vine tomatoes, which give a fresh, light taste as they are not cooked. Peppers and cucumber also contribute to the fresh, cool taste. Meanwhile, stale white bread and a good glug of olive oil helps add body to the finished soup. Finally, garlic, spring onions and a dash of sriracha add a kick of flavour. Overall, the chilled soup has bold, fresh flavours.
    Get the recipe
    10-Minute Vegan Spaghetti Alla Norma
    Pasta in a rich tomato sauce, with fried aubergines and fresh basil. This version is family-friendly, gluten-free, high-protein and easily vegan!
    Get the recipe
    Vegan Cottage Pie
    This vegan cottage pie boasts a richly flavourful mince and veg filling with a deliciously smooth gravy, all topped with creamy, peppery mash. It's SO good!
    Get the recipe

    6 FUN recipes to make with kids - a FREE family baking eBook!

    Have a free copy of my family baking eBook! With 6 easy recipes and bonus activities to get kids into the kitchen - and keep them busy for hours!

    Grab your copy!
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    1. Anamika @ Supplement Crunch says

      September 26, 2019 at 12:43 pm

      5 stars
      Yum! This looks delicious. Thanks for the detailed instructions.

      Reply
    2. Alix @A Hedgehog in the Kitchen says

      September 09, 2019 at 5:42 pm

      5 stars
      I love pasta e fagioli! Your vegan version looks amazing! We will have to try this. :)

      Reply
    3. Sim @ Sim's Life says

      September 06, 2019 at 12:41 pm

      5 stars
      This looks so tasty and perfect for Winter! Missing pasta whilst following Keto - so easy and quick to make but full of flavour! Sim x

      Reply
      • Emily Leary says

        September 07, 2019 at 10:45 pm

        Thanks so much, Sim!

        Reply

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    Emily Leary. Chef. Multi-award-winning food writer, presenter and photographer. Author of bestselling book, "Get Your Kids to Eat Anything".

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