A chill is in the air and we’re living our best soup life over here. We are excited to share a *new* ah-mazing soup for you! Cozy, simple, and oh-so-flavorful, this irresistible Italian Pasta Fagioli is a one-pot wonder, ready in 30 minutes or less, and packed full of feel-good ingredients. Italian comfort food at its best. It’s delightful, hearty, and perfect cross between a soup and a pasta dish. Whole Food Plant Based, Vegan, plant based, oil free, refined sugar free, no highly processed ingredients and gluten free.

Hi!  Robin here.

I’ve been making pasta fagioli for more than 40 plus years. Of course, the way I make it has morphed over the years from a traditional Italian pasta fagioli using olive oil and chicken broth to a Whole Food Plant Based pasta fagioli.  What’s funny is TP109 absolutely loves the WFPB version even more than the original version simply because I’ve added baby spinach to the WFPB recipe which he absolutely loves baby spinach or greens of any kind added to soups or stews.

I love this dish.  It is simple and wholesome.  I’ll let Monkey tell you more about it.

Ameera here!

This hearty and simple dish was a staple in our house growing up. It’s super-fast and easy to put this delicious dish together, which made it a perfect weeknight meal. Typically, I would load mine up with like a pound of grated Parmesan cheese, which of course has been lovingly replaced with our Vegan Parmesan Cheese.

Annnd don’t get me started on the flavorful broth that would warm you up from head to toe. This was definitely a challenge to get the WFPB version taste just like the original, but with some magical herbs and spices we were doing our happy dance with this delicious WFPB version.

Chicken Broth vs Veggie Broth vs WFPB Veggie Broth

Most of us can agree there is a huge difference between chicken broth and veggie broth, clearly one is an animal based product and the other is a vegetable based product, but you might be wondering what I mean by WFPB veggie broth, right?  Guess what, there is a difference, indeed.  I had to learn the hard way when I first went WFPB. I just assumed that veggie broth was compliant.  That is, until I really started to read the labels.

By the way, hats off to those who make your own veggie broth; however, to ensure a consistent taste/flavor for our recipes, so that when our Readers make one of our recipes, we purchase veggie broth from our local health food store.  If you read our recipe notes, we try to account for certain veggie broths and provide different instructions to compensate for different brands.

Questionable Ingredients

Years ago, I used those lovely little veggie bouillon cubes until I realized that they either 1) had palm oil (or some type of oil) or 2) were filled with a bunch of ingredients that just don’t sound whole food plant based.

This post contains affiliate links, and we may receive a very small commission if you purchase through those links at no additional cost to you. Thank you for supporting Monkey and Me Kitchen Adventures! For more information, see our disclosures here.

Italian Pasta Fagioli Loveliness

I say all of that to round it up to inviting you to try this delicious WFPB Italian Pasta Fagioli.  It is wholesome, delicious, and filled with nutritious veggies.

Give it a try!  Leave us a review or post it on Instagram if you make it.  We would love to hear from you!

Looking for more delicious, soul-southing soups?

• Escarole Bean Potato Soup– Light flavorful broth with hearty nourishing veggies
• Vegan Clam Chowder– Rich, creamy, and decadent
• Creamy Cauliflower Bean Soup– Velvety and bursting with free-good ingredients
• Lentil Tortilla Stew– Hearty and full of aromatic flavors

Products Used:

• 8-quart ceramic/enamel lined Dutch oven or similar large stock pot

Italian Pasta Fagioli

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• Author: Monkey and Me Kitchen Adventures
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4-6 Servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Italian

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Description

A chill is in the air and we’re living our best soup life over here. We are excited to share a *new* ah-mazing soup for you! Cozy, simple, and oh-so-flavorful, this irresistible Italian Pasta Fagioli is a one-pot wonder, ready in 30 minutes or less, and packed full of feel-good ingredients. Italian comfort food at its best. It’s a delightful, hearty, and perfect cross between a soup and a pasta dish. Whole Food Plant Based, Vegan, plant based, oil free, refined sugar free, no highly processed ingredients and gluten free.

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Ingredients

Scale 1x2x3x

• 1 medium yellow onion, finely chopped
• 2 celery ribs, finely chopped
• 1 carrot, finely chopped
• 2 Tablespoon minced garlic
• 1 cup vegetable broth *
• 4 cups water (or broth)
• 1 – [ 8 oz. can ] tomato sauce
• 1 – [ 14.5 oz. can ] petite diced tomatoes
• 1 Tablespoon white miso *
• 1 ½ cups elbow pasta (or pasta of choice) *
• 1 – [ 15.5 oz. can ] kidney beans, drained and rinsed
• 1 – [ 15.5 oz. can ] cannellini beans, drained and rinsed
• 1 Tablespoon nutritional yeast
• 4 cups fresh baby spinach (optional)

Herb/Spice Ingredients: 

• 2 Tablespoons dried minced onions
• 1 teaspoon onion powder
• 2 teaspoons garlic powder
• 1 teaspoon Italian seasoning
• 2 teaspoons dried basil
• ½ teaspoon dried oregano
• ½ to 2 ½ teaspoons sea salt (+/-) *
• ¼ teaspoon black pepper (+/-)
• Pinch red pepper flakes

Optional Toppings:

• Crushed red pepper flakes
• Italian microgreens

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Instructions

1. In a small bowl, add all the Herb/Spice Ingredients, whisk to combine, set aside.
2. In a large ceramic/enamel lined Dutch oven/pot or similarly large stockpot, add the finely diced onion, celery, and carrots. Sauté over medium-high heat for 5 to 7 minutes until the veggies are tender.  (If needed to prevent sticking, add a splash of vegetable broth or water).
3. Add the minced garlic and sauté for one minute.
4. Add the water, vegetable broth, tomato sauce, petite diced tomatoes, and miso bring to a boil, then immediately lower to a simmer.
5. Add the Herb/Spice mix, stir to combine then add the pasta and beans. Cook for 5 minutes.
6. Add the nutritional yeast and cook until the pasta is almost tender, then fold in the baby spinach and remove from the stove.
7. Place a lid on the pot and let stand undisturbed for 5 minutes. Check the pasta to ensure it is tender. If not, replace the lid until tender.
8. Serve with your favorite toppings.

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Notes

*Vegetable Stock:  We use Pacific Organic Vegetable Stock. We love this brand because it is Whole Food Plant Based compliant, as it does not contain MSG, has no oil, and does not contain any highly-processed ingredients; however, this brand of vegetable stock does have a strong flavor so less broth is required when compared to the water ratio. We use a higher water to broth ratio because of this. If you are using a brand other than Pacific vegetable broth, then consider adjusting the water/vegetable broth ratio accordingly.  For example, if you are using a very mellow vegetable broth, you might consider 4 cups of vegetable broth and 1 cup of water for this recipe. Please adjust the recipe (broth/water ratio) accordingly based upon the vegetable broth brand used if using other than Pacific Organic Vegetable Stock.

*Pasta/Vegetable Broth Ratio: This recipe is one of the few that we have the pasta actually cooking in the soup. Most of our recipes, we prefer to cook the pasta separately and then add to the soup. There is about 5 cups of liquid in this recipe, and the pasta can be cooked in the broth. However, if you are a broth lover, you may want to consider cooking your pasta separately then add into the soup to finish cooking and/or soak up the flavors of the soup.

*Miso:  We used Miso Master Organic Mellow White Premium Lite Miso, Certified Gluten Free.  Miso really lends itself to balancing flavors when you don’t use oil. You can also substitute with chickpea miso for a soy free version.

*Sea Salt: Please adjust the sea salt based upon your family’s preferences and/or based upon dietary needs.

*Serving:  4 to 6

*Storage: Refrigerate and use within 7 days.

This post contains affiliate links, and we may receive a very small commission if you purchase through those links at no additional cost to you. Thank you for supporting Monkey and Me Kitchen Adventures! For more information, see our disclosures here.