Pasta e Fagioli - Vegan

Submitted by: monica on April 25, 2020

4 Servings


2 tablespoons olive oil
3 garlic cloves, minced
1 (28-ounce) can crushed tomatoes
1 1/2 cups cooked or 1 (15.5-ounce)
can cannellini beans, drained
and rinsed
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1 bay leaf
2 cups vegetable stock
Salt and black pepper
8 ounces elbow macaroni or
other small pasta
1 tablespoon minced fresh


  1. In a large pot, heat the oil over medium heat. Add the garlic and cook until softened, about 1 minute. Reduce the heat to low and stir in the tomatoes. Add the beans, oregano, basil, bay leaf, stock, and salt and pepper to taste. (The amount of salt needed depends on the saltiness of your stock.) Simmer over low heat for about 20 minutes.
  2. In a large pot of boiling salted water, cook the macaroni over medium-high heat, stirring occasionally, until it is al dente, about 7 minutes. Drain well and add to the bean mixture along with the parsley.
  3. Simmer gently to blend flavors and finish cooking the pasta, about 10 minutes. Remove the bay leaf and discard. Taste and adjust the seasonings, if necessary, before serving. Serve hot.

Literally “pasta and beans,” pasta e fagioli (also called pasta “fazool”) is a stick-to-your-ribs comfort food Italian dish that tastes even better the day after it is made. You can also use Roman beans, also called borlotti or cranberry beans, which look like large pinto beans. And add a small amount of vegan pepperoni for extra flavor. For a heartier version, add an extra cup of cooked beans or garnish each bowl with 2 tablespoons of diced Big Stick Pepperoni.


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