Pasta e Fagioli

Ingredients

• 12 oz Vegan Ground Beef (Soy‑based, crumbled)
• 2 Tbsp Vegan Butter (Unsalted, melted)
• 1 medium Onion (Finely diced)
• 2 medium Carrots (Diced small)
• 2 stalks Celery (Diced)
• 3 cloves Garlic (Minced)
• 1 cup Tomato Sauce (Smooth, no added herbs)
• 28 oz Crushed Tomatoes (Canned, undrained)
• 1 tsp Italian Seasoning (Blend of oregano, basil, thyme)
• 1 tsp Salt (Kosher or table salt)
• 0.5 tsp Black Pepper (Freshly ground)
• 1 tsp Sugar (Balances acidity)
• 4 cups Vegetable Broth (Low‑sodium)
• 15 oz Cannellini Beans (Drained and rinsed)
• 15 oz Kidney Beans (Drained and rinsed)
• 2 cups Small Pasta (e.g., Ditalini) (Cooked al dente, drained)
• 2 Tbsp Fresh Parsley (Finely chopped)

Instructions

1. Brown the vegan ground beef

   Heat the large pot over medium‑high heat. Add the vegan ground beef and break it up with the wooden spoon. Cook, stirring occasionally, until browned but not crispy, about 5 minutes. Transfer to a bowl and set aside.

   Time: PT5M

   Temperature: medium‑high

2. Sauté aromatics

   In the same pot, melt the vegan butter. Add the diced onion, carrots, and celery. Cook, stirring frequently, until the vegetables soften, about 5 minutes. Add the minced garlic and sauté for another 30 seconds.

   Time: PT5M

   Temperature: medium

3. Build the tomato base

   Stir in the tomato sauce, crushed tomatoes, Italian seasoning, salt, pepper, and sugar. Mix well and let cook for 2 minutes to combine flavors.

   Time: PT2M

   Temperature: medium

4. Simmer the soup

   Pour in the vegetable broth, bring the mixture to a rolling boil, then reduce to a gentle simmer. Cover partially and let it simmer for 20 minutes, stirring occasionally.

   Time: PT20M

   Temperature: low simmer

5. Add beans, pasta, and parsley

   Stir in the drained cannellini beans, kidney beans, cooked pasta, and chopped parsley. Cook for an additional 5 minutes until everything is heated through.

   Time: PT5M

   Temperature: medium

6. Re‑incorporate the vegan ground beef

   Return the browned vegan ground beef to the pot. Stir gently and let heat for 2 minutes until the meat is warmed through.

   Time: PT2M

   Temperature: medium

7. Serve

   Ladle the soup into bowls, garnish with a little extra parsley if desired, and enjoy hot.

   Time: PT0M

Nutrition Facts

Calories

250

Protein

12 g

Carbohydrates

35 g

Fat

6 g

Fiber

7 g

Ingredient Substitutions

• Instead of Vegan Ground Beef: Lentil mince, TVP seasoned with soy sauce
• Instead of Vegan Butter: Olive oil, Coconut oil
• Instead of Onion: Shallot, Leek
• Instead of Carrots: Parsnip, Sweet potato (small dice)
• Instead of Celery: Fennel bulb (small dice)
• Instead of Garlic: Garlic powder (1 tsp)
• Instead of Tomato Sauce: Marinara sauce (unsweetened)
• Instead of Crushed Tomatoes: Diced tomatoes (same amount)
• Instead of Italian Seasoning: Dried oregano + dried basil (½ tsp each)
• Instead of Salt: Sea salt
• Instead of Black Pepper: White pepper
• Instead of Sugar: Maple syrup (½ tsp)
• Instead of Vegetable Broth: Water + extra herbs, Mushroom broth
• Instead of Cannellini Beans: Great Northern beans
• Instead of Kidney Beans: Red beans
• Instead of Small Pasta (e.g., Ditalini): Small shells, Orzo
• Instead of Fresh Parsley: Fresh basil (1 Tbsp)

Equipment Needed

• Large Pot
• Wooden Spoon
• Chef's Knife
• Cutting Board
• Measuring Cups
• Measuring Spoons
• Colander
• Ladle (optional)

Critical Steps — Do Not Skip

• Brown the vegan ground beef and set aside to avoid soggy texture.
• Simmer the broth for at least 20 minutes to develop flavor.
• Re‑heat the vegan ground beef at the end to keep it from becoming mushy.

Chef Tips from the Video

• For extra depth, use homemade vegetable broth or add a splash of red wine during the simmer.
• A pinch of red‑pepper flakes adds a subtle heat without overpowering the soup.
• Finish with a drizzle of extra‑virgin olive oil for a glossy finish.

Troubleshooting

Storage

Refrigerator: Store in airtight containers for 3–4 days.

Freezer: Freeze in portion‑size bags for up to 2 months. Thaw overnight in the fridge before reheating.

Room temperature: Do not store at room temperature; cool quickly after cooking.

Make-Ahead Tips

• Prepare the soup a day ahead; flavors meld and improve.
• Cool the soup quickly in an ice‑water bath before refrigerating.
• Reheat gently over low heat, adding a splash of broth if it thickens.

Frequently Asked Questions