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A close up of a bowl of Vegan Pasta Fagioli with a blue linen off to the side.
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4.43 from 45 votes

Vegan Pasta Fagioli

This Healthy Vegan Pasta Fagioli is packed with protein and so cozy. It's the perfect nutritious, veggie packed winter dinner anyone will love!
Course Main Course
Cuisine American
Keyword healthy pasta fagioli, vegan pasta fagioli
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6 people
Calories 288kcal
WW Freestyle Points 4



Stove Top Instructions

  • In a large pot, sauté onions, garlic and carrots in olive oil over medium heat for about 5 minutes until translucent.
  • Add tomato sauce, spices, stock and water to the pot, bring to a boil. Reduce heat and simmer for 15 minutes.
  • Drain + rinse beans.
  • Add raw pasta and beans. Bring to a boil. Cook uncovered until pasta is al dente, about 10-15 minutes (depending on pasta directions)
  • Serve + enjoy!

Instant Pot Instructions

  • Sauté onion, carrot and garlic on regular sauté for about 2 minutes.
  • Drain + rinse beans.
  • Add in the pasta, beans , seasonings , water and broth. Pour the tomatoes on top. Do not stir it.
  • Cook on high pressure for 5 minutes and do a quick release. Stir and serve!

Crockpot Instructions

  • In a large pot, sauté onions, garlic and carrots in olive oil over medium heat for about 5 minutes until translucent. Add to crockpot base.
  • Drain + rinse beans.
  • Add tomato sauce, spices, stock, water, raw pasta and beans. Stir and cook on low for 4-6 hours.



Substitutions for this recipe
  • Adding meat: If you're not vegan, you can sauté bacon or pancetta when sautéing your veggies.. It does add flavor, but I honestly prefer it without. Additionally - you can add cooked ground turkey or beef to this soup and it would be delicious! You could also add a parmesan cheese rind to the soup as it cooks, but that is not necessary. 
  • For pasta: You can use any small pasta. Elbows or 'macaroni' are my favorite, but ditalini also work, and I've even seen people use broken spaghetti! 
  • For beans: I usually use canned cannellini beans to save time. You can cook your own, or sub with navy beans or great northern beans
  • For broth: If not vegan, you can use chicken stock or bone broth for the liquid in this recipe!
  • WW Freestyle Note: Save 1.5SP per serving by spraying olive oil instead of pouring it into the pan
  • Dried Herbs: Substitute 2 tablespoons of fresh herbs for 1 teaspoon of dried herbs.
  • Dried Beans : If you'd like to use dried beans in this recipe, cook them before adding them to the soup. You'll need about 1.5 cups cooked beans
  • Spinach - Chopped spinach is a great addition to this recipe, I add it right before serving!

Nutrition Facts

Nutrition Facts
Vegan Pasta Fagioli
Amount Per Serving (1.5 cups (approx))
Calories 288 Calories from Fat 36
% Daily Value*
Fat 4g6%
Sodium 1519mg66%
Potassium 359mg10%
Carbohydrates 35g12%
Fiber 9g38%
Sugar 6g7%
Protein 15g30%
Vitamin A 4375IU88%
Vitamin C 10.8mg13%
Calcium 117mg12%
Iron 4.1mg23%
* Percent Daily Values are based on a 2000 calorie diet.
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