Vegan Pasta E Fagiolo


This Friday, I’m surprising my co-workers with a crock pot filled with this amazing, Italian soup.  It is a very filling dish because of the pasta and the beans.  But the big surprise is that I include a veggie burger in the soup….shhhhh!  I’ll serve it along with my super easy Vegan Garlic Bread.   TGIF everybody!

Pasta E Fagioli Soup


1/4 cup Extra Virgin Olive Oil

1 onion

2 tsp minced garlic

2 small diced carrots

2 chopped celery stalks

1 diced zucchini

1 16 oz can diced tomatoes

1/2 can tomato paste

2 quarts vegetable stock

1 can kidney beans, rinsed

1 can of cannellini beans, rinsed

1 Bocca original veggie burger

8 oz cooked ditalini pasta

2 cups baby spinach

2 tsp italian seasoning

1/2 tsp oregano

bay leaf

coarse black pepper to taste

sea salt to taste


Cook the ditalini pasta according to the package directions.  Drain and set aside.

sauteed onions, garlic, carrots, celery and zuchini
sauteed onions, garlic, carrots, celery and zuchini

In a saute pan, saute onion, garlic, carrots, celery, zucchini and chopped veggie burger in the olive oil until nicely wilted.

Pasta E Fagioli step 2
Pasta E Fagioli step 2

In your crock pot, combine the tomatoes, tomato paste, vegetable stock, beans, and spices and set on low.  Add the sauteed mixture to the crock pot and simmer on high for about 5 hours.  About 1/2 hour prior to serving, add the pasta and the spinach.  Serve with Vegan Garlic Bread

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Ruth Lynn

Hello! I'm Ruth Lynn. Welcome to Little Rhody Vegan.

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