Vegan Pasta e Fagioli

Some call it a stew, others a soup, but either way this dish makes a wholesome meal. It is a good recipe to cook in bulk for a crowd.

Serves: 6


  • 2tbsp olive oil
  • 1 medium onion, finely chopped
  • 1 small carrot, finely chopped
  • 1 stalk celery, finely chopped
  • 4 large cloves garlic, chopped
  • Handful baby spinach leaves
  • 350g bottled passate or 400g canned chopped tomatoes
  • 1.5litres vegetable stock
  • 2 sprigs rosemary (left intact)
  • 1 large sprig thyme (left intact)
  • 1 large fresh bay leaf
  • 300g ditalini or other small pasta
  • 400g canned borlotti beans
  • Sea salt and black pepper


  1. Heat the oil in a frying pan, then add the onion, carrot and celery. 
  2. Cook over medium-high heat for 5 to 7 minutes or until the onion is soft.
  3. Stir in the garlic, passata or tomatoes, stock and herbs.
  4. Bring to a boil. 
  5. Reduce heat, cover and simmer for 30 minutes, stirring occasionally.
  6. Return stew to a rapid boil and add the pasta and beans. 
  7. Reduce the heat to medium and cook for 6 to 8 minutes, until the pasta is just cooked. 
  8. Add in baby spinach and remove from stove.
  9. Remove the herb sprigs and bay leaf before serving. 
  10. Serve immediately. 
  11. Enjoy!