Hearty Vegan Pasta e Fagioli Soup with Creamy Pinto Beans: A Cozy, Budget-Friendly Winter Warmer

Are you searching for a hearty, comforting, and incredibly flavorful vegan soup to warm you up on a chilly day? Look no further! This plant-based twist on the classic Italian-American Pasta e Fagioli delivers all the rich, savory goodness you crave, made easy and budget-friendly with humble yet delicious ingredients. It's the perfect solution for anyone seeking a wholesome, satisfying meal that's also dairy-free, egg-free, and easily adaptable for gluten-free preferences. Get ready for a delicious winter warm-up that feels like a hug in a bowl!

Image Gallery

Here are some inspiring visuals to show off this delicious soup:

Why You'll Love This Vegan Pasta e Fagioli

This recipe is a brilliant way to enjoy a classic without compromise! Inspired by a popular Italian-American soup, our version is packed with flavorful ingredients that come together seamlessly. The star of the show, creamy pinto beans, provide a wonderful earthy taste and tender texture, contributing to the soup's incredible heartiness. Plus, they can be super affordable – like the well-sized jar of pinto beans often found at Lidl for just 0.99€, making this a truly budget-friendly meal.

We've swapped traditional meat with delicious vegan crumbles, such as Heura Picada, ensuring every spoonful is savory and satisfying. This soup is rated an impressive 90/100 Excellent by Yuka🥕, a testament to its wholesome goodness. It's truly a dish you can feel good about serving!

What You'll Need (Ingredients)

• 2 tablespoons olive oil
• 1 medium yellow onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 4 cloves garlic, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes (optional, for a kick)
• 1 (28-ounce) can diced tomatoes
• 1 (6-ounce) can tomato paste
• 6 cups vegetable broth
• 2 (15-ounce) cans pinto beans, rinsed and drained
• 1 cup vegan meat crumbles (such as Heura Picada)
• 1 cup penne pasta, uncooked and cut into thirds
• 1/2 cup fresh parsley, chopped (for garnish)
• Salt and black pepper to taste
• Fresh basil leaves (for garnish, optional)

Essential Kitchen Tools

• Large pot or Dutch oven
• Cutting board
• Sharp knife
• Measuring cups and spoons

How to Make Hearty Vegan Pasta e Fagioli Soup (Instructions)

1. Sauté Aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Cook for 5-7 minutes, or until softened.
2. Add Flavor Boosters: Stir in the minced garlic, dried oregano, and red pepper flakes (if using). Cook for another minute until fragrant.
3. Build the Base: Add the tomato paste and cook for 2-3 minutes, stirring constantly, until it darkens slightly. This helps to deepen the flavor.
4. Combine Ingredients: Pour in the diced tomatoes (undrained) and vegetable broth. Stir well to combine everything.
5. Add Beans & Crumbles: Stir in the rinsed pinto beans and vegan meat crumbles. Bring the soup to a simmer.
6. Cook Pasta: Add the penne pasta (cut into thirds) to the simmering soup. Cook according to package directions, or until the pasta is al dente. This usually takes about 8-10 minutes.
7. Season and Serve: Season the soup generously with salt and black pepper to taste. Ladle into bowls, garnish with fresh parsley and basil, and serve hot.

Variations and Adaptations

• Bean Swap: No pinto beans? No problem! You can easily substitute with cannellini beans or kidney beans for a similar hearty texture.
• Gluten-Free Option: Simply use your favorite gluten-free pasta to make this recipe suitable for those with gluten sensitivities.
• Veggie Boost: Stir in a handful of fresh spinach or kale during the last few minutes of cooking for an added nutritional punch.
• Spice It Up: For extra heat, add a pinch more red pepper flakes or a dash of your favorite vegan hot sauce.
• Flavor Deepener: A tablespoon of vegan Worcestershire sauce or a splash of dark soy sauce can add extra umami.

Tips & Hacks for the Best Soup

• Bean Quality Matters: Using good quality, tender pinto beans (like those found at Lidl) makes a big difference in the creamy texture of the soup. If using dried beans, ensure they are cooked until very tender before adding.
• Pasta Perfection: Cutting penne pasta into thirds, as suggested by the original author, is a brilliant hack! It ensures every spoonful gets a perfect ratio of pasta, beans, and broth.
• Soffritto Base: Don't rush the sautéing of the onion, carrots, and celery. This aromatic base (known as soffritto in Italian cooking) is crucial for building deep flavor in your soup.
• Batch Cooking & Freezing: This soup is fantastic for meal prep! Make a large batch and store leftovers in airtight containers in the refrigerator for up to 3-4 days. It also freezes well (without the pasta, which can get mushy; add freshly cooked pasta when reheating).

Discover More Delicious Vegan Recipes

Looking for more comforting and easy plant-based meals? Explore these related articles on abillion:

• Craving more hearty soups? Check out our Hearty & Spicy Vegan Indian Vegetable Soup.
• If you love pasta as much as we do, try the Easy Creamy Vegan Roasted Vegetable Farfalle Pasta (Dairy-Free Weeknight Meal).
• Explore other bean-centric dishes like Easy Vegan Baked Beans or a comforting Easy One-Pot Vegan Moroccan Chickpea & Vegetable Tagine.
• For another satisfying meal, discover our Quick & Creamy Vegan Cheesy Pasta.
• If you enjoy classic Italian-inspired vegan dishes, don't miss the Authentic Vegan Trofie with Pesto, Potatoes, and Green Beans.

Ready to cozy up with a bowl? Give this Hearty Vegan Pasta e Fagioli Soup a try tonight! We'd love to see your creations and hear what you think. Share your experience and tag us on abillion!