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Vegan Creamy Pasta e Fagioli Recipe

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★★★★★

4.9 from 139 reviews

This Vegan Creamy Pasta e Fagioli is a comforting and hearty Italian-inspired soup that combines tender cannellini beans, sundried tomatoes, kale, and pasta in a rich, creamy vegetable broth. Perfectly seasoned with Italian herbs and a touch of chili, it offers a satisfying plant-based meal that’s easy to prepare and perfect for cozy dinners.

Ingredients

Scale

Main 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)

Instructions

  1. Sauté Onion and Garlic: In a large pot, heat the olive oil over medium heat and fry the chopped onions for 2-3 minutes until they soften and become translucent. Add the minced garlic and cook for an additional 30 seconds until fragrant, stirring frequently to avoid burning.
  2. Add Sundried Tomatoes and Seasonings: Stir in the chopped sundried tomatoes and cook for another minute to release their flavor. Next, mix in the Italian seasoning and crushed chili flakes to infuse the base with aromatic herbs and a hint of heat. Then add the cannellini beans along with their liquid into the pot.
  3. Cook Pasta and Beans: Add the uncooked pasta to the pot and pour in the vegetable stock. Stir everything well to combine, then bring the mixture to a boil. Once boiling, reduce the heat to a simmer and cook uncovered for about 15 minutes, or until the pasta is tender and the beans are cooked through.
  4. Wilt Kale and Finish: Add the chopped kale to the pot and cover with a lid. Allow it to simmer for 2-3 minutes until the kale wilts and softens. Finally, stir in the vegan cream to add a smooth, creamy texture. Season the soup with salt and pepper to taste. Serve hot on its own or alongside crusty bread if desired.

Notes

  • Use any small tubular pasta or ditalini for a traditional texture.
  • For a spicier version, increase the crushed chili flakes to your preference.
  • Substitute the vegan cream with coconut cream or blended cashews if unavailable.
  • Stir occasionally while simmering to prevent the pasta from sticking to the bottom of the pot.
  • This soup stores well in the refrigerator for up to 3 days and can be reheated gently on the stovetop.

Keywords: Vegan pasta e fagioli, creamy vegan soup, Italian vegan soup, cannellini beans, kale soup, plant-based pasta soup

Find it online: https://todayquickmeals.com/vegan-creamy-pasta-e-fagioli-recipe/