Pasta e fagioli (vegan)

An Italian vegan dish built on whole ingredients.

Servings: 4
Active time: 35 min
Total time: 1 h

Organic sourcing

Carrots and celery are often on the Dirty Dozen list due to pesticide usage; it's worth sourcing them organic.

Ingredients

• 2 tbsp extra-virgin olive oil
• 1 onion, diced
• 2 carrots, diced
• 2 stalks celery, diced
• 3 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 can (400g) diced tomatoes
• 3 cups vegetable broth (ideally homemade)
• 1 can (400g) cannellini beans, drained and rinsed
• 1 cup dried ditalini or other small pasta
• 2 cups fresh spinach
• to taste sea salt
• to taste freshly ground black pepper
• 2 tablespoons fresh parsley, chopped

Method

1. Heat the olive oil in a large pot over medium heat.
2. Add the onion, carrots, and celery, and sauté until softened, about 5 minutes.
3. Stir in the garlic, thyme, and oregano and cook for another minute.
4. Add the diced tomatoes and vegetable broth. Bring the mixture to a boil.
5. Reduce the heat and let it simmer for 15 minutes.
6. Add the cannellini beans and pasta to the pot, simmer until the pasta is al dente, about 10 minutes.
7. Stir in the fresh spinach until just wilted.
8. Season with sea salt and black pepper to taste.
9. Garnish with chopped parsley before serving.

Notes

• Use kale instead of spinach for a different texture.
• Serve with crusty bread on the side.
• This soup can be stored in the fridge for up to 3 days.

Source

Paraphrased from the culinary canon by Organic.is editors, 2026. Classic Italian recipe. If you'd like a specific source for further reading, ask Tinni (bottom-right) for a book recommendation.