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High-Protein Vegan Pasta e Fagioli Recipe

This hearty pasta e fagioli is a comforting, protein-packed vegan dish perfect for cold days.
Made with borlotti beans, short pasta, and a rich tomato broth, it’s full of flavor and plant-based protein. Enjoy it with croutons, plant-based Parmesan-style cheese, or a drizzle of chili oil for an extra kick.
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Total Time 1 hour
Course Soup
Cuisine Italian
Servings 2

Ingredients
  

Soup Base:

  • 2-3 tbsp olive oil
  • 1 small-medium carrot diced
  • ½ celery stalk diced
  • 1 small onion diced
  • 2-3 garlic cloves finely chopped
  • ½ tsp chili (hot pepper flakes)
  • 1 sprig rosemary
  • 4 tbsp tomato purée paste
  • 10 ½ oz canned borlotti (cranberry beans) drained
  • 3 ⅓ cups vegetable stock
  • 1 bay leaf
  • 5 ½ oz short pasta ditalini rigati, cavatelli, or conchiglie
  • 3 tbsp nutritional yeast
  • Small handful of spinach
  • Salt and freshly ground black pepper

To Serve (Optional):

  • Plant-based Parmesan-style cheese
  • Chili oil
  • Croutons store-bought or homemade
  • Extra chili flakes

Instructions
 

  • Sauté the vegetables: Heat olive oil in a large saucepan over medium heat. Add the carrot, celery, onion, garlic, and chili flakes, cooking for about 5-8 minutes until softened and lightly golden.
  • Infuse with rosemary: Add the sprig of rosemary and cook for another 3-4 minutes, stirring occasionally to release its aroma. Reduce the heat to low, remove the rosemary, and mix in the tomato purée until combined.
  • Simmer the beans and broth: Stir in the borlotti beans and allow them to absorb the flavors. Gradually pour in the vegetable stock, add the bay leaf, and season with salt. Bring the mixture to a boil.
  • Cook the pasta: Stir in the pasta, cover, and cook until it reaches an al dente texture.
  • Mash for creaminess (optional): Take the pan off the heat and mash some of the beans with a fork to give the soup a richer, creamier consistency.
  • Final touches: Discard the bay leaf and stir in nutritional yeast and spinach. Season with salt and pepper, mixing until the spinach has completely wilted. If the soup is too thick, add a splash of hot water or vegetable stock.
  • Serve and enjoy: Ladle into bowls and top with plant-based Parmesan-style cheese, chili oil (if using), croutons, and extra chili flakes for added heat.

Notes

Batch Cooking Tip: The base of this soup can be prepared in advance and used for other recipes.
Gluten-Free Option: Substitute regular pasta with gluten-free pasta to make it suitable for gluten-free diets.

Nutrition

Protein: 29g
Keyword dairy-free pasta e fagioli, easy vegan comfort food, healthy Italian soup, high-protein vegan recipes, high-protein vegan soup, plant-based pasta e fagioli, protein-rich vegan meals
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