Name: Vegan Creamy Pasta e Fagioli Recipe
Prep time: 10 min
Cook time: 22 min
Total time: 32 min
Cuisine: Italian
Ingredients: 2 tbsp olive oil; 2 medium onions, chopped; 4 garlic cloves, minced; 3.5 oz sundried tomatoes, chopped; 2.5 oz pasta (such as ditalini or small tubular pasta); 2 cans (14 oz / 400 g each) cannellini beans, with their liquid; 1 tsp Italian seasoning; 1/2 tsp crushed chili flakes; 4 cups vegetable stock; 3.5 oz kale, chopped; 2.5 oz vegan cream (such as cashew cream or store-bought vegan cream)

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Introduction

This Vegan Creamy Pasta e Fagioli is a comforting Italian-inspired soup that’s both hearty and nourishing. Made with tender cannellini beans, sundried tomatoes, and kale, it’s a perfect plant-based meal for any day of the week.

A close-up of a creamy macaroni and bean soup served in a white bowl, showing at least three layers: a thick light beige creamy base, medium-sized elbow macaroni pasta in a pale yellow shade, and scattered pieces of dark green kale and reddish tomato chunks throughout. There is a black spoon partially dipped into the soup on the right side. In the blurred background, two white bowls hold bright green kale on the left and uncooked yellow elbow macaroni on the right, all set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tbsp olive oil
2 medium onions, chopped
4 garlic cloves, minced
3.5 oz sundried tomatoes, chopped
2.5 oz pasta
2 cans (14 oz / 400 g each) cannellini beans with their liquid
1 tsp Italian seasoning
1/2 tsp crushed chilli
4 cups vegetable stock
3.5 oz kale
2.5 oz vegan cream

Instructions

Step 1: In a large pot, heat the olive oil over medium heat. Add the chopped onions and fry for 2-3 minutes until they soften. Stir in the minced garlic and cook for another 30 seconds until fragrant.
Step 2: Add the chopped sundried tomatoes and cook for one more minute. Then stir in the Italian seasoning and crushed chilli. Add the cannellini beans along with their liquid into the pot.
Step 3: Add the uncooked pasta to the pot, pour in the vegetable stock, and stir well. Bring everything to a boil, then reduce the heat and simmer for 15 minutes, until the pasta is tender and the beans are cooked through.
Step 4: Stir in the chopped kale, cover the pot, and simmer for 2-3 minutes until the kale wilts. Mix in the vegan cream and season with salt and pepper to taste. Serve hot, optionally with crusty bread.

Tips & Variations

For added depth, toast the pasta lightly in the olive oil before adding the stock.
Use gluten-free pasta if desired to make the dish gluten-free.
Swap kale with spinach or Swiss chard for a milder green.
Add freshly chopped herbs like parsley or basil when serving for extra freshness.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of vegetable stock or water if the soup has thickened too much.

How to Serve

The image shows a close-up of a creamy pasta dish served in a white bowl with a smooth texture. The dish has three visible layers: a base layer of small elbow macaroni pasta in pale yellow, mixed throughout with soft white beans. The second layer is a rich, creamy sauce with a light beige color that coats the pasta and beans. The third layer includes chopped green kale leaves and small pieces of browned sausage scattered on top, adding texture and color contrast. In the background, there are two white bowls, one filled with fresh green kale leaves and the other with more pasta. The scene is set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried beans instead of canned?

Yes, but be sure to soak and cook the dried cannellini beans fully before using them in this recipe. This will add extra time to your preparation.

How spicy is this dish?

The crushed chilli adds a mild warmth to the soup. You can adjust the amount to suit your heat preference or omit it for a milder flavor.