Vegan Pasta E Fagioli Soup | Kathy's Vegan Kitchen

canned cannellini beans

🥗Healthier: dried cannellini beans

💰Cheaper: canned navy beans

Dried beans are more economical and healthier when cooked from scratch.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast adds a cheesy flavor without dairy.

Mince 3 cloves of garlic.

Dice 1 cup of white onion.

Chop 1 cup of celery and 1 cup of carrots.

Heat a pot and add the minced garlic, diced onion, chopped celery, and chopped carrots. Sauté until the onion is translucent.

Add 2 cups of precooked lentils to the pot and stir.

Add 1 tablespoon of Italian seasoning, 2 teaspoons of vegan Worcestershire sauce, and 2 teaspoons of maple syrup to the pot.

Drain and add 1 can of dark red kidney beans and 1 can of white beans to the pot.

Stir in 3 tablespoons of tomato paste and 30 oz can of crushed tomatoes.

Add 1/4 teaspoon of crushed red pepper flakes and 8 cups of vegetable broth to the pot.

Wait for the mixture to boil.

Once boiling, add 1 cup of tiny pasta to the pot and stir.

Cook the pasta for the time specified on the package, which is 6 minutes in this case.

Remove the 2 bay leaves from the soup before serving.

Serve the soup in bowls and top with vegan parmesan and parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens