Vegan Pasta e Fagioli
This Vegan Pasta e Fagioli is a perfect soup to whip up quickly for a few people to enjoy! It's also great as leftovers!
PREP TIME
5min
COOK TIME
55min
TOTAL TIME
1hr
INGREDIENTS
Serves 6-8
- 1 (14 ounce) can white beans (such as cannellini or great northern), drained and rinsed
- 4-5 large carrots, peeled and roughly coarsely chopped
- 1 yellow onion, roughly chopped
- 6 garlic cloves
- 2 tbsp avocado oil or extra-virgin olive oil
- Freshly ground black pepper
- 1 (15-ounce) can crushed or diced tomatoes
- 1 bunch dino kale, stems removed, roughly chopped
- 8 oz. small pasta noodles (gluten free optional)
- 6 cups filtered water + 1 tbsp bouillon paste… I use “no chicken” flavor (or 6 cups veggie broth)
To serve
- Toasted rustic bread (gluten free optional)
- Vegan butter
- Cilantro
- Lime
EQUIPMENT
- Blender or food processor
- Large deep pan
- Large pot
Instructions
vIDEO INSTRUCTIONS
HAVE ANY QUESTIONS?
Come hang out on Instagram and ask me all your questions.
You can also go ahead and send me an email at fuelednaturally@gmail.com.
- In a food processor, add whole (peeled) garlic cloves and pulse until garlic is roughly chopped then add roughly chopped carrots and onions. Pulse until the mixture is a finely chopped mixture.
- To a large deep pot over medium heat, add 2 tbsp oil, once hot add the carrot, onion and garlic mixture. Cook on low for 20 minutes, mixing the mixture throughout cooking process. Season with a pinch of salt and pepper.
- After 20 minutes, add the whole can of crushed tomatoes and broth. Simmer for 30 minutes.
- Meanwhile in a separate pot cook pasta noodles according to the directions on pasta box. Cook for 3 minutes less then what the box says.
- Once the soup has simmered for 30 minutes add roughly chopped kale and white beans (that have been drained and rinsed with water) to the soup. Mix in, then once pasta noodles are cooked, drain the noodles then add to the soup. Continue to cook the soup for an additional 5 minutes, turn off heat, taste soup and adjust seasonings as needed.
- Serve with a sprinkle of fresh herbs, Sa squeeze from fresh lime and a side of rustic bread (I toasted my bread and added vegan butter)
HAVE ANY QUESTIONS?
Come hang out on Instagram and ask me all your questions.
You can also go ahead and send me an email at feel free to email me at fuelednaturally@gmail.com.
