This Italian pasta e Fagioli soup is a vegetable, pasta, and bean soup; it is one of the most comforting and delicious soups there can be. It is a perfect vegetable soup for a rainy afternoon or days when your body asks you to eat delicious and healthy.
ABOUT THIS RECIPE
One of my favorite cuisines in the whole world is Italian. I love pizza, calzone, spaghetti, meatballs, and pasta with pesto; I mean, the list goes on and on. This pasta e Fagioli soup is not an exception; it is delicious.
The original recipe calls for Parmesan cheese, parmesan rinds, and a piece of smoked ham hock; my recipe is vegan; you can make vegetarian pasta e Fagioli if you add Parmesan cheese.
An important note is that because it is vegan, this soup will not lack flavor, the flavor comes from a delicious sofrito, and at the end, it is served with vegan Parmesan cheese, bread, and olive oil.
Ingredients for vegan pasta e fagioli
- Leeks, finely chop the white and light green parts. Save the dark green part to make vegetable stock. Substitute with onion if needed.
- Celery, finely chopped
- Carrots, finely chopped
- Garlic, sliced.
- Olive oil, look for good olive oil, first cold extraction and in a glass bottle will always be best.
- Canned tomato. You could also use homemade puree.
- Navy beans, any white beans cooked at home or from a can, work in this recipe. Substitute with cannellini beans.
- Liquid, 4 cups of water, or vegetable broth.
- Pasta, I like to use small pasta; it tastes and looks better. Use ditalini pasta, orzo or stars.
- Greens, kale, or spinach will do.
- Salt freshly ground black pepper and bay leaf.
