Pasta e Fagioli- Pasta, White Bean & Vegetable Soup [Vegan, Oil-free & Gluten-free]

Warm up this winter with this comforting, veggie-packed. pasta & white bean soup. Based on a traditional Italian peasant dish, Pasta e fagioli is a healthy and budget-friendly recipe. Top with vegan parmesan and fresh herbs such as rosemary and basil.

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Happy 2019! After a long break over the holidays, I’m back with more healthy vegan recipes to share.

This winter, I’ve been making a lot variations on bean soups, but this pasta & bean soup might just be my new favorite. It’s a simple recipe made with some fresh veggies and herbs, fire roasted tomatoes, cannellini beans, and small-shaped pasta.

It’s a versatile recipe that works well with many different herbs, fresh and dried. I prefer using fresh herbs, but don’t always have them on hand so I’ve listed options for both. Rosemary, basil, and marjoram are my preferred herbs in this soup recipe, but other herbs like oregano, sage, and thyme would also work well.

I also added in some extra vegetables to make this soup even healthier, but they aren’t totally necessary so feel free to omit the carrots or spinach if needed.

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Here’s the recipe for this simple 2-ingredient vegan cashew parmesan. It is the perfect savory topping for this soup!

I hope you enjoy this deliciously healthy soup recipe! Check out the video I made below to see the whole process and if you try out this recipe, let me know how it goes!


White Bean Soup with Kale & Roasted Garlic

If you love garlic, you'll really love this version of white bean soup. Roasting the garlic first brings out the flavor and the result is a rich tasting soup that doesn't need tons of complicated spices.

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You can roast the garlic in your oven, but since that can take an hour, I usually just roast my garlic on the stove top. Keep the skin on and roast garlic for 10 minutes until dark golden brown. 

The mild flavor of the leek works perfectly with the strong roasted garlic flavor in the soup. If you've ever wondered how to properly wash and chop a leek, I've got a blog post on that HERE. 

I used carrots and white potato in this recipe, but you can use sweet potato, cabbage, cauliflower or any other veggies you have on hand that you think would go well with the roasted garlic flavor.