Vegan Pasta Fagioli Soup
A veganized version of that Traditional Italian favorite. Using BeefLess crumbles, fresh tomatoes with dried and fresh herbs you are still able to indulge in this comforting soup while keeping it cruelty-free as well.
Servings Prep Time
6 15minutes
Cook Time
40minutes
Servings Prep Time
6 15minutes
Cook Time
40minutes
Ingredients
Instructions
  1. In a hot skillet or a large pot add 1 tablespoon Grapeseed oil over medium high heat, add in your BeefLess crumbles and cook until heated through about 6 minutes. Toss and scrape pan occasionally and set aside or transfer to a plate when done.

  2. Either in the same large pot or a new one, add in the remaining tablespoon of oil with diced vegetables {onions, carrots, and celery} and saute over medium-high heat until tender about 8 minutes, the remaining 2 minutes add in the minced garlic and sauté until done.

  3. Now add in the rinsed beans, tomato sauce, veggie stock, water, diced tomatoes, sugar, sea salt, dried basil, dried oregano, dried thyme and onion powder and stir to combine. Add in the cooker BeefLess crumbles and stir to distribute it and if needed add more sea salt to taste along with fresh ground black pepper.

  4. Bring to a boil then reduce heat to simmer and cover with a lid, stirring occasionally, 35 minutes to be sure the vegetables are tender.

  5. In the meantime, cook your pasta accordingly, then drain and rinse and set aside until soup is completed. 

  6. Once the soup is done add your chopped Fresh Parsley and serve with about ½ cup of cooked pasta. To keep your soup from becoming mushy especially if you’re going to have any leftovers, keep the pasta separate and serve with individual servings.
Recipe Notes

Did you attempt this recipe? Please let me know how you liked it {or not} by leaving a comment below or sharing a picture on Instagram with the hashtag #mamawentveganrecipes or @mamawentvegan. I love to hear your feedback and see your creations!

 

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