fagioli

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?

Instant Pot Pasta e Fagioli (aka Pasta and Beans)

olive oil

vegetable broth

medium (1 cup) onion, finely diced

celery,

carrots (2 cups), finely diced

red pepper flakes

garlic, finely minced

diced or crushed San Marzano tomatoes (with the liquid)

Cavatelli

oregano

fresh basil, julienned (about 2 heaping tablespoons)

Salt and black pepper,

cheese

Fresh parsley, roughly chopped

Italian bread

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!

Instant Pot

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. Once 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&#8217;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.

Stovetop

amazing delicious and perfect comfort food for cold season

Made it on the stovetop and it was delish!!!

This is so good! I made the stovetop version and it was really easy and simple but packs a lot of flavor.

Loved it. Super easy, fast and delicious. Would love if you would consider putting calorie and macro breakdowns on your recipes so I could see if I'm in the ballpark with my calculations.

This is delicious, I puréed the beans with the tomatoes and broth in a blender first, to hide the beans from my kids. That mix in itself was amazing. Cooked per the recipe and it turned out great. Thanks!

Made this tonight! This is the second time I have made it, too. So yummy! Even my picky daughter ate it up.  Thank you for sharing!

Love this recipe. Such simple ingredients but the flavor is amazing. We always have leftovers and it is even better the next day!

This was a really nice treat. I made with some specialty beans from the Rancho Gordo Bean club and decided to cook the noodles in the soup instead of separately to make it a one pot meal. I brought the soup to a boil, added the noodles and cooked for 10 minutes following the noodle directions. It worked well and the results were great.

Inspired by Olive Garden&#039;s Pasta Fagioli soup, my slow cooker Pasta Fagioli recipe includes a deliciously hearty and flavorful combination of ground beef, beans, tomatoes and tomato sauce, and pasta.

Slow Cooker Pasta Fagioli

beef

onion,

matchstick carrots (or 1 cup of finely diced carrots)

tomatoes

tomato sauce

kidney beans, drained

navy

beef stock

italian seasoning

parsley

water

pasta

Place everything but the pasta into a 5-6 quart slow cooker and stir to combine. Cover with the lid and cook on low for 7-8 hours or on high for 3-4 hours.

30 minutes before serving, stir in pasta and cover again until pasta is done (about 20 minutes).

Serve topped with shredded cheese if you like.

Minestrone recipes vary across Italy. Most include seasonal vegetables while some include meat and add rice or pasta or all three! This vegetarian, three bean minestrone is easy to make and chock full of healthy ingredients.

Three Bean Minestrone

potatoes

borlotti beans (roman beans)

cannellini beans

red beans

onion

carrot

celery

fennel

salt

Soak the beans in cold water, in three separate containers, overnight for 12 hours. Drain and rinse.&nbsp;

Trim and peel the celery, carrot, onion, and potatoes and cut them into 1/4" cubes.&nbsp;

Heat 2 Tbsp. oil in a large saucepan over medium heat and sauté the vegetables for 5 minutes with a pinch of salt.

Add the beans to a large stock pot and cover with 2 qt. cold water. Bring water to a simmer and cook for around 1 hour over medium heat.&nbsp;

Serve topped with a drizzle of oil and a handful of wild fennel.

Top 3 fagioli recipes from across the web

The most viewed fagioli recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Instant Pot Pasta e Fagioli (aka Pa...

Slow Cooker Pasta Fagioli

Three Bean Minestrone

Top 3 fagioli recipes from across the web

The most viewed fagioli recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Instant Pot Pasta e Fagioli (aka Pa...

Slow Cooker Pasta Fagioli

Three Bean Minestrone

The most viewed fagioli recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine