Pasta Fagioli

A hearty, vegetable-packed Italian soup made with ditalini pasta, beans, meatless crumbles, and aromatic seasonings. This vegan version delivers rich, smoky flavor and comforting textures, perfect for a filling meal.

Yields: 6-8 servings
Prep Time: 20 minutes
Cook Time: 40 minutes
Special Equipment: Cast iron skillet or heavy skillet

Ingredients

• 2 cups dried soy crumbles (or substitute store-bought defrosted meatless crumbles)

• 16 oz vegetable broth

• 16 oz tomato sauce

• 2 tsp liquid smoke

• 1 tbsp ketchup

• Olive oil

• 3 carrots, finely chopped

• 2 zucchini, chopped

• 1 onion, finely chopped

• 4 Roma tomatoes, chopped

• 2 cups cooked kidney beans

• 2 cups cooked small white beans

• 8 oz uncooked ditalini pasta

  Season to taste:

• Garlic powder

• Paprika

• Italian seasoning

• Vegan chicken seasoning

• Dried oregano

• Red pepper chili flakes

• Sea salt

• Black pepper

• Fresh basil

• oregano, for garnish

Directions

1. Start the Base: Bring a large stockpot to medium heat. Drizzle with olive oil and add chopped carrots. Sauté for 5 minutes.

2. Build the Flavor: Add chopped Roma tomatoes and season with garlic powder and Italian seasoning. Stir in tomato sauce and vegetable broth. Season again with garlic powder, Italian seasoning, 1 tsp red pepper chili flakes, oregano, sea salt, and black pepper. Cook on medium-low for 20 minutes.

3. Prepare Soy Crumbles: In a bowl, season soy crumbles with 1 tsp vegan chicken seasoning, garlic powder, 1 tbsp ketchup, and 1 tsp liquid smoke. Add water slowly while stirring until reconstituted and soft.

4. Cook the Crumbles: Heat a cast iron skillet to medium. Drizzle with olive oil and sauté chopped onion until softened. Add prepared crumbles and cook until browned, about 10 minutes. Just before finishing, raise heat and add 1 tsp liquid smoke. Remove from skillet.

5. Sauté the Zucchini: In the same skillet, add chopped zucchini. Season with garlic powder and sauté for 5–7 minutes.

6. Cook the Pasta: Return to the soup pot, stir and taste for seasoning. Raise to a light boil and add ditalini pasta. Cook 8–10 minutes, stirring occasionally, until pasta floats to the top.

7. Finish the Soup: Reduce heat and add kidney beans, white beans, cooked crumbles, and zucchini to the pot. Stir to combine. Add more broth or water if a soupier texture is desired. Taste and adjust seasoning.

8. Serve: Keep on low heat a few minutes to meld flavors. Ladle into bowls, top with fresh basil and oregano, and serve hot.