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Vegan pasta e fagioli

A balanced meal of pasta and beans

A delicious meal for vegans with pasta and beans that all vegans love.

Vegan Pasta e Fagioli | SheKnows.comBeans and pasta make a deliciously balanced vegan meal. Let this easy pasta e fogioli recipe be a culinary springboard for you to mix and match the canned beans, type of pasta, and veggies you have on hand for a unique and yummy dish every time you make it.

Vegan pasta e fagioli

Serves 4

Ingredients:

  • 6 ounces medium-sized pasta shells or elbow macaroni
  • 2 tablespoons olive oil
  • 1 onion, finely chopped
  • 2 celery stalks, diced
  • 2 carrots, diced
  • 3 garlic cloves, minced
  • 1 (15 ounce) can fire-roasted diced tomatoes (do not drain)
  • 8 ounces green beans, trimmed and cut into 2-inch pieces
  • 2 (15 ounce) cans kidney beans, rinsed and drained
  • 3-4 cups vegetable broth
  • 1 teaspoon dried Italian seasoning
  • 1/4 cup fresh basil, finely sliced
  • Salt and freshly ground black pepper to taste

Directions:

  1. In a large pot of salted boiling water, cook the pasta according to package directions until al dente. Drain and set aside.
  2. Meanwhile, heat oil in a large pot over medium heat. Add onion, celery and carrots, and cook, stirring often, until the vegetables are tender.
  3. Add garlic and cook, stirring, for 1 minute.
  4. Stir in tomatoes, green beans, kidney beans, 3 cups of broth and Italian seasoning. Bring it to a low boil, then lower the heat and simmer for 5 minutes, stirring occasionally.
  5. Stir in cooked pasta and basil. If desired, add another cup of broth to make it soupier.
  6. Season with salt and pepper and serve hot.

More vegan recipes

Easy vegan queso dip
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Shredded veggie summer slaw

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