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Vegan pasta e fagioli

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


  • 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


  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.

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