One of my favorite soups of all time. A favorite family recipe, classic vegan pasta e fagioli.
This soup is an Italian classic that is inherently vegan but still creamy and rich. Pasta fagioli literally translates to pasta and beans. It’s made using great northern beans, also know as white beans. It is paired with potatoes and aromatic herbs, making it one the best comfort soups around.
What really brings this soup to life is the aromatic herbs. Using fresh rosemary, sage and bay leaf. It’s our families take on this classic Italian dish.
Soup is healing for a reason
These are some of the most healing herbs being naturally anti-bacterial and anti-fungal. When combined in a soup with garlic celery, carrot and onion it is sure to be healing for anyone eating it.
My mom always makes this soup for me when I am not feeling well. I guess you could say this vegan pasta e fagioli soup has replaced chicken noodle soup. It’s so delicious and comforting. A must try for all my fellow soup lovers, especially during the colder months!
- 4 garlic cloves chopped
- 1 tbs avocado oil
- 1 cup of carrot, chopped
- ½ yellow onion, thinly sliced
- 1½ cup celery with the stems
- 1 tbs rosemary minced (more for topping)
- ½ tsp sea salt
- ½ black pepper
- 2 tbs sage, torn (more for topping)
- ½ lemon, juice
- 2 bay leaves
- 2 cups veggie broth
- 3 cups filtered water
- 2 15 oz. cans great northern beans
- 1 large russet potato, peeled and diced
- 6 oz of dried pasta (I use penne and cut in halves)
- Sauté avocado oil and garlic in a large pot for 3-5 minutes on low-medium heat.
- Add in carrots, celery and onion and sauté for another 10 minutes on medium heat, stirring as you go. Then add in the potatoes, sea salt, pepper, rosemary and sage.
- Sauté for another few minutes and add in the white beans, broth, water bay leaves and some more sea salt and juice of half a lemon. Cover with the lid.
- Bring to a boil and then reduce low to simmer for 60 minutes or until carrots and potatoes are tender.
- While the soup cooks, bring a pot of salted water to a boil.
- Add pasta of choice and cook according to package instructions.
- Drain and set aside.
- Remove bay leaves.
- Add 3 cups of soup to a blender and blend until smooth and add it back into the soup.
- Mix the soup until combined, add in extra salt and pepper to taste.
- Add in your cooked pasta, mix and plate.
- Top with extra freshly minced rosemary, sage, lemon juice and black pepper.
- Store in the refrigerator for up to 5 days in an airtight container or freeze.
- Enjoy!
I love to freeze some extra soup to have homemade soup on hand. You can also add in extra vegetables you have on hand like kale or zucchini. Cannellini beans also make a great alternative to great northern beans. Don’t be afraid to get a little creative with this vegan pasta e fagioli soup!
Tag me on instagram at @justinecolbert if you make it and enjoy!
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