This vegan Pasta e Fagioli is one for the books! Not only is it easy to make, but it also requires just 10 simple ingredients, is ready in under an hour and is just so dang good. Who wants some?!

We’re back at it again with another one of my childhood favorites. If you didn’t already see it, last week we shared a recipe from my parents, Easy White Bean and Escarole Soup (8-Ingredients & Oil-free). Today, we are doing the same! They veganized this recipe so that the whole family could enjoy it and so that we could share it with you all on our blog: Vegan Pasta e Fagioli aka Pasta and Beans.

This is a recipe that both of my parents grew up eating, and they always made it for me when I was living with them in New Jersey. This one definitely comes from the heart and I hope you all enjoy it as much as we do 🙂

Pasta, vegetable broth, white beans, San Marzano tomatoes (oops, we forgot them in this photograph), onions, garlic, carrots, celery, oregano, and basil, that’s it! Just 10 simple ingredients + salt and pepper to taste. We also add red pepper flakes to ours. It is optional but highly recommended as it adds the perfect kick.

We love that this recipe requires really simple ingredients, some of which we always have in the house! If you would like to make it gluten-free, simply use gluten-free pasta noodles and serve it with gluten-free bread.

When I first went vegan, I thought I was going to have to part from all of my childhood favorites because most of them had animal products in them, but it actually has been so easy for us to recreate the dishes vegan. More often than not, they tasted better than the original.

If you haven’t already checked it out, Jasmine and I actually came out with a recipe ebook last year surrounded by this idea — veganizing our childhood favorites. It is called Planting Our Roots and we collaborated with our parents on it. It makes a great holiday gift as well!

Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you recreate any of our recipes, we love to see your photos!

clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon print print icon squares squares icon Instant Pot Pasta e Fagioli (aka Pasta and Beans) ★ ★ ★ ★ ★ 5 from 4 reviews Author: Chris @ Sweet Simple Vegan

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Yield: 8 servings

Category: Entree, Soup

Method: Instant Pot, Stovetop

Cuisine: Vegan, Italian Print Pin Description This vegan pasta e fagioli is one for the books! Not only is it easy to make, but it also requires just 10 simple ingredients, is ready in under an hour and is just so dang good. Who wants some? Ingredients 1 tablespoon olive oil

olive oil 56 oz . vegetable broth

1 medium (1 cup) onion, finely diced

3 stalks celery, finely diced

3 medium carrots (2 cups), finely diced

1/4 teaspoon red pepper flakes

red pepper flakes 5 cloves garlic, finely minced

28 oz . diced or crushed San Marzano tomatoes (with the liquid)

8 oz . Cavatelli Pasta (or pasta of choice; for stovetop use 16 oz .)

. Cavatelli Pasta (or pasta of choice; for stovetop use .) 2 (15 oz.) cans great northern white beans, drained and rinsed

1/2 teaspoon dried oregano

Handful fresh basil, julienned (about 2 heaping tablespoons)

Salt and black pepper, to taste Serve with 4-Ingredient vegan parmesan cheese

Fresh parsley, roughly chopped

Toasted Italian bread or bread of choice Instructions Instant Pot Add 1 tablespoon of olive oil to your instant pot in the sauté setting, and add in the onion, celery, carrots, salt, and red pepper flakes. Sauté until the onions are translucent. Add in the garlic and cook for 2 minutes more. Add in the tomatoes, pasta, vegetable broth, white beans and oregano. Close the instant pop and cook on manual high pressure for 4 minutes. Once it has finished, allow it to naturally release (sit untouched) for 5 minutes. Release the remaining pressure. Add in the julienned basil and season with salt and/or pepper. Enjoy! Stovetop Cook the pasta according to the package directions. Once cooked, drain, rinse, and set aside. If you would like, you can also toss it in 1-2 tablespoons of olive oil. While the pasta cooks, grab another large pot and set it over medium heat along with 2-3 tablespoons of vegetable broth. O nce the broth has heated, add in the onion, celery, carrots, salt, and red pepper flakes. Sauté for 3 minutes or until the onions are translucent. Add in the garlic and cook for 2 minutes more. Add an additional 2-3 tablespoons of vegetable broth as needed to prevent burning. Add in the tomatoes and use the back of your cooking utensil or a potato masher to break them up. They don’t have to be completely broken down but enough so that they break apart later when boiling. Add in the beans, oregano, and basil along with the remaining vegetable broth, and stir until well combined. Bring to a boil and then lower the heat to a simmer. Cover and allow it to cook for 15-20 minutes. Remove the lid and add in the pasta. Stir until well combined. Adjust seasonings to taste and serve warm with toasted Italian bread or bread of choice. Notes This pasta is best when it sits overnight in the refrigerator as it thickens up quite nicely!

The leftovers will last 1 week in the refrigerator in an airtight container.

You can freeze this recipe for future meals. To thaw, just leave it out on the counter or in the refrigerator for best results 🙂 Keywords: Entree, Soup, Instant Pot, Stovetop, Vegan, Italian, Fagioli

Nutrition facts label provided by Nutri Fox.

Disclaimer: The nutritional information shown is an estimate provided by an online calculator. It should not be considered a substitute for a professional’s advice. This page may contain affiliate links, which simply means that we earn a commission if you purchase through those links, but your price remains the same. Thank you for supporting Sweet Simple Vegan!