Vegan-Recipe.org

How to make the best homemade Pasta e Fagioli soup. This meal prep friendly soup is a perfect lunch or dinner option for the colder months ahead. Recipe below 💚 I’ve also included some of my favorite vegan pantry essentials. Hope you find them helpful!

↠ Subscribe to my channel here ↠ https://bit.ly/2uAQgS7

↠ Vegan Pasta e Fagioli Recipe

1 medium onion or 1 cup sliced leeks
5 medium carrots
3 stalks of celery
5 large garlic cloves
3 tbsp olive oil

1.5 tsp sea salt
1.5 tsp smoked paprika
2 tsp miso paste
2 bay leaves
1 15oz can diced tomatoes
1 low sodium veggie bouillon cube
7 cups water
1.5 cup dry white beans
1 cups dry pasta (any small pasta like elbows)
3 cups chopped Dino kale (de-stemmed)

For Serving:
vegan parmesan
extra virgin olive oil
red pepper flakes

1. Pour dry beans into a bowl, cover with water (fill to about 1 inch above the beans) Cover and refrigerate overnight or do this in the morning before work so they’re ready to go for dinner that night. If you’re in a hurry, canned beans will work too. If using canned, skip this step and see the notes below 🙂
2. On medium high heat, sauté the finely chopped carrots, onions, and celery for 5-7 minutes. Add garlic and sauté for another 5 minutes or so.
3. Add salt, smoked paprika, and bay leaves. Cook for 3 -5 minutes then add bay leaves, diced tomatoes, veggie bouillon cube, water, and beans.
4. Raise the heat to high to bring to a boil, then reduce heat to low once it’s boiling and over with a lid. Let the soup simmer on low heat for 1.5 hours. Checking every 20-30 minutes to stir.
5. In a separate pot, boil pasta noodles until al dente (2-3 minutes less than what the package recommends) The pasta should be cooked but still have a chewy texture.
6. Remove the bay leaves and then drain the pasta and add it to the soup pot. Stir and add more salt if needed. Simmer for another 5 minutes and add chopped kale.
7. Cook for another 2-3 minutes or until the kale is cooked through and viola! It’s ready to serve 🙂

To serve, top each bowl of soul with a generous sprinkle of vegan parmesan cheese. I love using the VioLife parmesan for this recipe. Finish with a tiny drizzle of extra virgin olive oil (1/2 tsp or so) and a couple of pinches of red pepper flakes take this soup to the next level. Serve with warm, crusty bread for dipping and enjoy!

NOTES:

Like I said in the video, there’s a fast and slow version of this dish and the difference is really just the beans.

The slower version, shown above, is just a matter of allowing the soaked beans to cook through in the broth, giving the beans both flavor and a creamy texture. Nigella once said that “difficult” should never be confused with time consuming. This is not a difficult dish – everything just gets thrown into a pot – but it does require a bit of time to cook.

If using this method (recommended) then try this scheduling: Soak the beans before you leave for work in the morning. When you come home, make yourself a cup of tea or a glass of wine, and head into the kitchen to add all of the ingredients to the soup pot. Cover the pot to simmer and then go about your evening, knowing that dinner is gently working away on the stove. Two hours later, your kitchen will smell incredible and dinner will be ready to serve. Again, this is not a difficult recipe, but it does take a bit of time.

If you’re super busy and/or very hungry, then skip the soaked beans and opt for two 15oz of white beans, rinsed and drained.

Adjustments:
1. Use 6 cups of water instead of 7
2. Maybe try using slightly less salt – 1 tsp instead of 1.5 – and add as needed since you’re using a bit less water. Adjust how you see fit 🙂

You’ll want to adjust the cooking time from 1.5 hours of simmering, to 20-30 minutes (although you can simmer longer if desired) Then add the pasta and beans. Finish by stirring through the kale and this becomes a 40 minute meal!

—————–

↠ Vegan Pantry/Kitchen Essentials featured in this video:

Smoked Paprika:
Miso Pasta (I used chickpea miso for this)

——————

This video is not sponsored.
Music by Epidemic Sound.

Hope you guys love this vegan soup recipe! Like I said in the video, this is super meal friendly so go ahead and make this recipe ahead of time for easy weeknight dinners or packed lunches throughout the week 😊 Let me know what your vegan pantry essentials are in the comments below!

INSTAGRAM:https://www.instagram.com/nikkivegan/
Subscribe to my channel here ↠ https://bit.ly/2uAQgS7

Comments

TangerineTangerine says:

No fuss and inspiring as always!

Reply

Shokoofeh Dezfuli says:

Such a great recipe, thank you for this video, Nikki ✨🌿

Reply

Lisa Gill says:

I got it in my head that i need to make pasta e fagioli so what do i do but search for it on YouTube. First video that pops up is yours and of course I remembered watching it then! No need to see anyone elses lol your recipes always turn out delicious and I cant wait to make this.

Reply

Marlena Kielar says:

Love this recipe!!! My favourite 😊

Reply

012Along says:

Is frozen kale okay or is fresh best?

Reply

Jenny Kishazy says:

I made this in a Dutch oven and didn’t have to soak the beans – it cooked in 1.5 hours as per the recipe!

Reply

ljbreck says:

Hi Nikki! Does this reheat well? I was debating making it this weekend and eating the leftovers for work lunches

Reply

CO mom says:

I love smoked paprika

Reply

Amanda Conner says:

I greatly appreciate the explanation of why you seasoned this the way you did! Super helpful! Would LOVE to see more videos like this! I made this last night and absolutely loved it. I have never used miso or smoked paprika together, or in a soup, and WOW! It was amazing and kid approved 👍🏻😊

Reply

kuchytapr says:

Thank you. Will definitely make this today as I have most of the ingredients in my pantry.

Reply

Allison Childs says:

Making this tonight! Your recipe instructions above are missing the miso in the numbered instructions? I think you add it early on based on what you were saying in the video. Thanks 🙂 Super excited to eat this tonight!

Reply

Michelle Rene says:

Tried this recipe this evening. Delicious! The broth was rich and so flavorful. This will be a favorite recipe all winter. Thank you!

Reply

Lauren Whetsel says:

I LOVED this video and can't wait to make this soup!

Reply

Joni says:

Thank you so much for the recipe! This was the best veggie soup I’ve ever made! I followed the recipe exactly plus added some field roast Italian vegan sausage! Yum 😋 I will be adding this to my favorites!!

Reply

Linda Saether says:

Seriously, the fact to you create recipes, veganize others and film it all….you need to be on the Food Chanel! This soup is beyond good!

Reply

Akemi Kurokawa says:

I just made this for some friends (not vegan!) who are visiting this weekend and they loved it! Thank you always for making cooking hearty, healthy meals so easy x

Reply

Joanna Horton says:

Hi Nicole 😊 I'm new vegan.
I was watching yours videos a year ago.
I have family,but I am only one vegan but I try serving meatless dinners for them.
If you could make a videos monthly about which products are you like the best.
If you change something for a better.I am so lost in the store.

Also I would like to see how you count if you are enough greens for a day or week.
If you have enough calcium.
Zinc and idone.Do you check them?

What supplements you are eating how often you use them?
Sushi,healthy or not?

Do you think you could do Soy 101
That kind of videos?
Broccoli 101?
More in depth about ingredients?

It is a lot but it may be very helpful for people like me.

Reply

Veggie Lovin Accountant says:

I just wanted to say that I really enjoyed this recipe. Also your editing is on point! Awesome!

Reply

Karen Graves says:

Looks delicious and love the tips and tricks! I'm not vegan but always enjoy your recipes and tips for healthy eating! Thanks for sharing.

Reply

Puggleatlaw says:

Recipe looks good. Two things: you left the miso out of the printed recipe. Also, for the canned bean substitution, I think you need 2 cans to equal 1.5 cups dry. Can you also clarify how much liquid you would recommend if using canned instead of dry? TY!

Reply

Brittany Santilli says:

I appreciate how much insight I gain from watching your videos! You’re impressive 😎

Reply

Aray Brown says:

I love your channel! I'll keep your recipes in mind as I transition into veganisim

Reply

liz says:

My mouth literally started watering😂

Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.