Classic Vegan Pasta e Fagioli Soup

A classic pasta e fagioli soup made completely vegan, using authentic ingredients for a deliciously healing comforting soup

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Sauté avocado oil and garlic in a large pot for 3-5 minutes on low-medium heat.

Step 2

Add in carrots, celery and onion and sauté for another 10 minutes on medium heat, stirring as you go. Then add in the potatoes, sea salt, pepper, rosemary and sage.

Step 3

Sauté for another few minutes and add in the white beans, broth, water bay leaves and some more sea salt and juice of half a lemon. Cover with the lid.

Step 4

Bring to a boil and then reduce low to simmer for 60 minutes or until carrots and potatoes are tender.

Step 5

While the soup cooks, bring a pot of salted water to a boil.

Step 6

Add pasta of choice and cook according to package instructions.

Step 7

Drain and set aside.

Step 8

Remove bay leaves.

Step 9

Add 3 cups of soup to a blender and blend until smooth and add it back into the soup.

Step 10

Mix the soup until combined, add in extra salt and pepper to taste.

Step 11

Add in your cooked pasta, mix and plate.

Step 12

Top with extra freshly minced rosemary, sage, lemon juice and black pepper.

Step 13

Store in the refrigerator for up to 5 days in an airtight container or freeze.

Step 14

Enjoy!

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