This is the best vegan pasta fagioli soup recipe (Italian pasta and bean soup) I have created based on my longtime love of the soup, also known as “pasta fazool” due to its pronunciation.
It’s the perfect pairing for reading at home on a cold day.
Okay, I need to make a confession. My love of pasta e fagioli soup springs from my school days, when I regularly ate canned Progressive macaroni and bean soup. It was a cheap, yet filling, savory and protein-filled meal for my (at the time) vegetarian diet (it’s not vegan).
A few things I loved about it were its heartiness, creaminess, and cheesiness.
Since that time, I have changed to a mostly vegan diet and yearned for a vegan, homemade version over the years. The broth couldn’t be too tomato-y or thin, and it had to be chunky and satisfying to suit my preferences.
After testing and adjusting numerous iterations with these ingredients, I have come up with this healthier vegan pasta fagioli soup recipe.
My recipe gets its creaminess from blended beans, its heartiness from copious amounts of pasta and beans, and its savory flavors from salt and nutritional yeast, which create a cheesy flavor when combined. It also has a bit of heat from red and black peppers!
It’s my favorite soup recipe to date!
Read on for my best ingredient recommendations (I am always particular about using quality ingredients), followed by how to make my vegan pasta fagioli soup recipe.
Best Ingredient Recommendations
Below are some of the products I recommend you use in your pasta e fagioli soup:
San Marzano tomatoes from Italy are the absolute best tomatoes out there and truly do make a difference in the taste of your food. Having been to Southern Italy and having eaten lots of tomatoes there, I promise you this! They are usually $1 more and worth every penny.
I generally use Trader Joe’s vegan parmesan cheese, but if you don’t have a Trader Joe’s store near you, Follow Your Heart shredded vegan parmesan cheese is also pretty good. You can also play around with Violife shredded vegan cheddar cheese for a soup more akin to macaroni and cheese. Yum!
Lastly, while you can use any nutritional yeast you want (or even omit it), if you are unfamiliar with this ingredient, Braggs is a trusted brand I most often use.
Note: you can also make this recipe gluten-free with the gluten-free pasta of your choice (I like Banza chickpea pasta).
How to Make Vegan Pasta Fagioli Soup
- 2 tablespoons olive oil
- 1 white onion, chopped
- 2-3 carrots, chopped
- 2 sticks celery, chopped
- 4 cloves garlic, minced or pressed
- 2 bay leaves
- 28 ounces crushed tomatoes (1 large can or 2 small cans)
- 4 cups vegetable broth (1 box)
- 3 cans cannellini beans, drained and rinsed
- ¼ cup nutritional yeast (optional)
- 1 tablespoon Italian seasoning
- ½ teaspoon crushed red pepper, plus more for serving
- salt and pepper, for seasoning and serving
- 2 cups dry pasta (like ditalini or elbow macaroni)
- ¼ cup fresh parsley, chopped, plus more for serving
- vegan parmesan cheese, for serving
- In a medium-sized pot, cook the pasta al dente in salted water, then set aside.
- In a large pot, heat the olive oil over medium heat. Add the chopped onion, carrot(s), and celery. Cook until softened, stirring occasionally for about 5 minutes.
- While it’s cooking, blend one cup of the beans with one cup of the broth and set aside.
- In the large pot, stir in the garlic and cook for an additional 1-2 minutes.
- Add in the bay leaves, tomatoes, the rest of the broth, all the beans (including the blended beans), and nutritional yeast. Stir well.
- Add the bay leaves, Italian seasoning, and crushed red pepper. Season with salt and black pepper to taste and stir well.
- Lower the heat and simmer for 30 minutes.
- Remove the bay leaves, and add the parsley.
- Serve in cups or bowls with desired amounts of pasta, and desired amounts of salt, black pepper, crushed red pepper, parsley, and vegan parmesan cheese.
- I keep the pasta separated so it doesn't absorb all of the broth.
- You can also make this recipe gluten-free with the gluten-free pasta of your choice. My favorite brand is Banza chickpea-based pasta.
- I added the nutritional yeast to this recipe for more umami flavor and cheesiness but it's optional. You can omit it or substitute it for a small handful of cheese of your choice.
- You can adjust the amounts of pasta and beans to suit your preferences. I personally like my soups to be very hearty and less brothy, so the amounts of pasta and beans I recommend are based on creating a more hearty soup.
- I definitely recommend adding a pinch of red pepper flakes to the bowls (along with the other toppings listed for serving), but it's up to you how much "heat" you think you can handle.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 338Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 1mgSodium: 969mgCarbohydrates: 58gFiber: 12gSugar: 7gProtein: 18g
I hope you enjoy this vegan pasta fagioli soup recipe!
Related Vegan Recipe Posts
If you enjoy vegan food, check out more of my simple vegan (and mostly gluten-free) recipes:
Pin this vegan pasta fagioli soup recipe to Pinterest because you can refer back to it when you are in the mood for a comforting and hearty soup.