This vegan stew’s so easy to make, a kid could do it!

This recipe never made it to the blog before spring hit last year, so here it is! It’s easy and tasty, and that’s the best kind of recipe. The funny thing is I looked up what “Pasta e fagioli” means, and the translation is “pasta and beans” even though there aren’t any beans in my recipe…but you could easily put some in or swap whatever vegetables you want instead of what’s here. I said it was easy, right?

Ingredients:

1 tbsp olive oil
1/2 chopped onion
1 diced carrot
2 minced garlic cloves
1 sliced zucchini
1/2 tsp dried basil
28 oz can of whole tomatoes
125g (5 oz) baby spinach
1 c vegetable stock
2 tbsp fresh parsley, chopped
1/2 tsp salt
pepper (to taste)
200g (7 oz) short pasta
Optional: Beans of choice, nutritional yeast or vegan cheez of choice

Heat a large pot over medium-high heat and add the oil, onion, and carrot. Fry for a few minutes until the onion is soft and translucent. Add the garlic and fry, then add the zucchini and basil. Fry for another few minutes, stirring occasionally. Add the tomatoes, including the juice. Break them into smaller pieces with a spoon or ladle.

Add the spinach, stock, parsley, salt, and pepper. Bring to boil, then reduce the heat to medium-low and simmer for 15 minutes. Cook the pasta until al dente. Drain and add to the soup until cooked. Serves 5-6.

Tips

  • You can sub-in diced tomatoes for whole ones and save yourself some wrist effort, but I find tomato-breaking can be quite satisfying!
  • The original recipe for this likely added beans, but I’ve taken them out because I make this specifically for lunch and typically load up on my protein at dinner, so you can probably add your cooked beans of choice in after the stock to simmer.
  • You can garnish with your favourite vegan cheez, but I like a bit of nooch and used that in the photo above.
  • If you don’t serve this immediately, the pasta will absorb all the broth, but you can add a bit of water or broth to each subsequent serving when re-heating, if you’d like it to be more stew-y after storing.

Bon appetito!

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