I love a nice fancy soup recipe now and then, but – when it comes to my lunches – I prefer something I can whip up quickly with very little prep. If you’re the same, then you’re definitely going to want to try out this Quick & Easy Pasta Fagioli Recipe that I came up with. It’s super filling, vegan, and weight-loss friendly.
It’s been raining here in New York for days, and the forecast is looking just as gloomy for at least the next week. On the first rainy day, Megan and I were craving something warm and comforting and decided to make some soup. Before going vegan, Pasta Fagioli was one of our favorites. I grabbed a few ingredients, threw everything in the pot, and it actually came out perfectly. We’ve been eating it practically every day since.
Of course, you can’t have Pasta Fagioli without Parmesan Cheese. Am I right?
There are some really incredible vegan cheeses out there, and they seem to be getting better every year. Using one would make this recipe even quicker, but I’ve been in a “make it myself” sort of mood lately.
This soup is great to take to work or to curl up with on the couch on a rainy day. I hope you enjoy it!
Quick & Easy Pasta Fagioli – Vegan
Serves 3 at 375 calories a serving
For the Soup
- 1 cup Fire Roasted Tomatoes
- 4 cups Garden Vegetable Broth
- 1 15oz can Kidney Beans
- 1/2 cup Ditalini
- 2 Carrots
- 2 Celery Stalks
- 1 tsp Minced Garlic
- 1 tbsp Italian Seasoning
For the Parmesan Cheese
- 1 tbsp Nutritional Yeast
- 2 tbsp Raw Cashews
- 1/2 tsp minced garlic
- Pinch of Salt
- Chop up your carrots and celery.
- Throw carrots, celery, garlic, and Italian seasoning into a pot with a splash of water (or oil if you prefer!) and saute until the seasoning is fragrant. The Italian seasoning I use has roasted red peppers and sun dried tomatoes added, which gives the soup a bit of a kick – I highly recommend it!
- While that’s heating up a bit, throw the fire roasted tomatoes in a food processor and blend until it reaches your desired consistency. It should be closer to a tomato sauce than to just diced tomatoes. Add to pot.
- Add your broth, beans, and ditalini to the pot. Cook covered on high until it reaches a boil.
- Once boiling, turn down to medium-low and cook for an additional 20 minutes, or until pasta is fully cooked and veggies are tender.
- While the coup is cooking, add all parmesan cheese ingredients to a food processor and pulse until it reaches a fine, crumbly texture.
- Top your soup with the cheese and enjoy!
Note: We sometimes like adding TVP or a vegan “ground beef” to this recipe when we are craving something even heartier!
Be sure to tag me @_stacyolsen on Instagram if you try out this recipe. I’d love to hear what you think!