Pasta e fagioli

A bowl of food on a plate Vegan Pasta Recipes

Preparation and cooking time

  • Prep:20 mins
  • Cook:7 hrs – 9 hrs
  • plus overnight soaking
  • Easy
  • Serves 6 – 8

Make this vegan soup in the slow cooker for a super-easy, healthy supper. Packed with veg, pasta and beans, it’s a satisfying soup for winter

Nutrient Unit
kcal 225
fat 6g
saturates 1g
carbs 29g
sugars 7g
fibre 9g
protein 10g
salt 0.5g
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Ingredients

  • 200g dried borlotti or cannellini beans , soaked for 6-8 hours
  • 2 onions , cut into 1cm chunks
  • 2 medium carrots , cut into 1cm chunks
  • 3 celery stalks, cut into 1cm chunks
  • 2 tbsp extra virgin olive oil , plus extra to serve (optional)
  • 4 garlic cloves , crushed
  • 1 litre fresh vegetable stock
  • 400g can plum tomatoes
  • 2 tbsp brown rice miso
  • 6 rosemary sprigs
  • 4 bay leaves
  • 150g ditaloni rigati or other small pasta shapes
  • 200g cavolo nero , stalks finely chopped and leaves torn
  • 30g vegan parmesan , grated, to serve (optional)
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Method

  • STEP 1

Drain the beans and bring to the boil in a pan of salted water. Cook for 10 mins, drain, rinse and put in a slow cooker with the onions, carrots and celery.

  • STEP 2

Stir in the olive oil, garlic, stock, tomatoes, half a can of water and the miso. Tie the herbs together with kitchen string and add these as well. Season. Cover and cook on low for 6-8 hrs, until the beans are cooked through and all of the veg is really tender.

  • STEP 3
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Remove and discard the herbs and stir in the pasta. Cover and cook on high for another 30 mins. Add the cavolo nero stalks and leaves and cook for a final 30-40 mins, or until the pasta is cooked through and the greens are tender. Serve scattered with the cheese and drizzled with a little more olive oil, if you like.

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