Pasta e Fagioli

Our Pasta e Fagioli recipe is proof that anyone can make healthful, homemade soups in their own kitchen. Using fresh plant-based ingredients like tomatoes, onion, garlic, celery, beans and pasta, you will be amazed at the rich depth of flavor that is achieved in only 40 minutes of simmering on the stove. Enjoy it as a delightful first course before dinner, or cozy up with a bowl on those chilly winter days.


  • Soup
  • 5 cups vegetable broth, no salt added
  • 1 cup elbow macaroni, whole grain, uncooked
  • 4 cloves garlic, minced
  • 3 celery ribs, chopped
  • 1 onion, chopped
  • 1 bay leaf
  • 2 (15 ounce) cans kidney beans
  • 1 (28 ounce) can crushed tomatoes, no salt added
  • 1 teaspoon dried basil
  • 1/2 teaspoon freshly ground black pepper
  • To Serve
  • Fresh basil
  • Vegan Parmesan (optional)
  • PREP TIME 10
  • COOK TIME 40
  • Serves 6


  1. Heat a large pot to medium high heat.
  2. Add garlic, celery, onion, dried basil, and freshly ground black pepper and cook about five minutes, until vegetables begin to get soft and brown, adding a few drops of vegetable broth if sticking occurs.
  3. Add vegetable broth, crushed tomatoes and bay leaf. Bring to a boil then reduce heat and simmer covered for 15 minutes.
  4. Add kidney beans and elbow macaroni. Simmer uncovered for another 10-15 minutes or until the pasta is cooked.
  5. Remove bay leaf. Ladle into bowls and garnish with fresh basil and vegan Parmesan then serve.