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