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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?!

Vegan Instant Pot Pasta Fagioli Soup in Bowl

We’re back at it again with another one of my childhood favorites. If you didn’t already see it, last week we shared a recipe from my parents, Easy White Bean and Escarole Soup (8-Ingredients & Oil-free). Today, we are doing the same! They veganized this recipe so that the whole family could enjoy it and so that we could share it with you all on our blog: Vegan Pasta e Fagioli aka Pasta and Beans.

This is a recipe that both of my parents grew up eating, and they always made it for me when I was living with them in New Jersey. This one definitely comes from the heart and I hope you all enjoy it as much as we do 🙂

Pasta Fagioli Ingredients

Pasta, vegetable broth, white beans, San Marzano tomatoes (oops, we forgot them in this photograph), onions, garlic, carrots, celery, oregano, and basil, that’s it! Just 10 simple ingredients + salt and pepper to taste. We also add red pepper flakes to ours. It is optional but highly recommended as it adds the perfect kick.

We love that this recipe requires really simple ingredients, some of which we always have in the house! If you would like to make it gluten-free, simply use gluten-free pasta noodles and serve it with gluten-free bread.

Vegan Instant Pot Pasta Fagioli Soup in Bowl

When I first went vegan, I thought I was going to have to part from all of my childhood favorites because most of them had animal products in them, but it actually has been so easy for us to recreate the dishes vegan. More often than not, they tasted better than the original.

If you haven’t already checked it out, Jasmine and I actually came out with a recipe ebook last year surrounded by this idea — veganizing our childhood favorites. It is called Planting Our Roots and we collaborated with our parents on it. It makes a great holiday gift as well!

Vegan Instant Pot Pasta Fagioli Soup in Bowl

Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you recreate any of our recipes, we love to see your photos!

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Instant Pot Vegan Pasta Fagioli

Instant Pot Pasta e Fagioli (aka Pasta and Beans)


  • Author: Chris @ Sweet Simple Vegan
  • Total Time: 40 minutes
  • Yield: 8 servings

Description

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?


Ingredients

  • 1 tablespoon olive oil
  • 56 oz. vegetable broth
  • 1 medium (1 cup) onion, finely diced
  • 3 stalks celery, finely diced
  • 3 medium carrots (2 cups), finely diced
  • 1/4 teaspoon red pepper flakes
  • 5 cloves garlic, finely minced
  • 28 oz. diced or crushed San Marzano tomatoes (with the liquid)
  • 8 oz. Cavatelli Pasta (or pasta of choice; for stovetop use 16 oz.)
  • 2 (15 oz.) cans great northern white beans, drained and rinsed
  • 1/2 teaspoon dried oregano
  • Handful fresh basil, julienned (about 2 heaping tablespoons)
  • Salt and black pepper, to taste

Serve with


Instructions

Instant Pot

  1. 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.
  2. Add in the garlic and cook for 2 minutes more.
  3. 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.
  4. Add in the julienned basil and season with salt and/or pepper. Enjoy!

Stovetop

  1. 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.
  2. 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.
  3. Add in the garlic and cook for 2 minutes more. Add an additional 2-3 tablespoons of vegetable broth as needed to prevent burning.
  4. Add in the tomatoes and use the back of your cooking utensil or a potato masher to break them up. They don’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.
  5. 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.

Notes

  • This pasta is best when it sits overnight in the refrigerator as it thickens up quite nicely!
  • The leftovers will last 1 week in the refrigerator in an airtight container.
  • You can freeze this recipe for future meals. To thaw, just leave it out on the counter or in the refrigerator for best results 🙂
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Entree, Soup
  • Method: Instant Pot, Stovetop
  • Cuisine: Vegan, Italian

Keywords: Entree, Soup, Instant Pot, Stovetop, Vegan, Italian, Fagioli

Nutrition facts label provided by Nutri Fox.

Disclaimer: The nutritional information shown is an estimate provided by an online calculator. It should not be considered a substitute for a professional’s advice. This page may contain affiliate links, which simply means that we earn a commission if you purchase through those links, but your price remains the same. Thank you for supporting Sweet Simple Vegan!

Meet The Bloggers

hey there! we’re jasmine & chris.

Hi, we’re Jasmine and Chris! We share fresh and fun recipes to show you that vegan cooking is easy, approachable and delicious. When we’re not blogging, you will probably find us enjoying live music, tending to our backyard garden or playing with our dogs Berry and Louie

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35 Comments

  1. Loved this recipe, it had great flavor and was very satisfying! I loved the idea of topping with the vegan parmesan cheese, it just added another dimension of flavor. It will definitely be added to my list of go-to soup recipes! I tried to give it 5 stars, but the rating thing didn’t work.

  2. I have been making Pasta ‘Fazool’ for decades from a recipe learned by looking over my Italian mother’s shoulder. Tonight, I finally felt comfortable enough with my instant pot to try your recipe. I followed it exactly and it came out perfect. A delicious dinner and hardly anything to clean up! Thank you!

    1. The leftovers will last 1 week in the refrigerator in an airtight container. And yes, you can freeze this! Just leave it out to thaw in the refrigerator or on the counter for best results 🙂

  3. Y’all…..!!!!!. I made this for our Christmas family get together and everyone LOVED IT. ( they are all hunters and big meat eaters) so I’m happy they enjoyed it. I’ve never cooked for so much of my husbands family so I was really nervous. love you both and your channel! Also my kitchen smelled AMAZING while this was cooking. Thank you thank you!

    1. This makes us so happy to hear!! Thanks so much for sharing 🙂 We hope you had a great Christmas!

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

    1. I’d love to try this recipe! But, any idea how to adjust it so the pasta cooks right into the soup instead of a cook-and-drain? My favorite part about using my instant pot is the convenience of set it and forget it. ????????

      1. Hi Jen! Sorry for the late reply on this, I wanted to be able to test it before I told you the instructions. We updated the recipe to make it more convenient inspired by your comment and we hope you like it!!

  5. 1 lb of pasta needs about 4 cups of water depending on shape, or just barely enough water to cover the pasta – putting water in first is likely to mean a longer than necessary cook time as people are likely to over-fill. Also pasta tends to turn out best cooked on low pressure.

    Instead of a 15 minute cook time with quick release, it will likely be safer and cleaner to do a 5 minute cook time and 10 minute natural release. No sputtering, less steam, etc. Just some thoughts for future recipes!