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Vegan Pasta e Fagioli Stewp

This popular Italian dish is a cross between a soup and a stew-- what I call a "stewp". It's thick, hearty and brimming with pasta, beans and veggies-- a wonderful one-pot meal! So nourishing and satisfying, it's the best way to fill your tummy and warm up on a chilly day.
Course Main Course
Cuisine Italian
Keyword Vegan Pasta e Fagioli, Vegan Pasta and Bean Soup, Vegan Italian Soup
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4

Ingredients

  • 2 tbsp olive oil
  • 1/2 pkg Impossible Beef ground burger- about 6 oz. SEE NOTE or other plant-based ground beef substitute
  • 1 medium onion, chopped
  • 2 medium carrots, diced
  • 2 cloves garlic, minced
  • 1 1/2 cups pasta sauce- your favorite, but my recipe is recommended. Use my "Best Pasta/Pizza Sauce" recipe for optimal flavor! See link below in Notes.
  • 2 cups veggie stock- low sodium or unsalted I like Kitchen Basics unsalted vegetable stock.
  • 1/4 cup white wine optional but recommended
  • 1 14.5 oz can fire-roasted tomatoes
  • 1 tsp sugar
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 1/2 tsp dried thyme
  • 1 tsp Kosher salt
  • 1/2 tsp black pepper
  • 1/2 cup small pasta, ditalini, cavatelli, elbow or other small shell pasta- See Note
  • 1 15 oz can beans- white, kidney or northern, rinsed and drained
  • 3 tbsp minced fresh parsley

Instructions

  • Heat 1 tbsp olive oil in a medium/large pot over medium-high heat, crumble in plant-based ground beef substitute and cook, stirring until cooked through.
  • Transfer cooked ground "beef" to a bowl, set aside. Heat remaining 1 tbsp olive oil in same pot.
  • Add onion and carrots and saute over medium-high heat until softens, about 5 minutes. Add garlic and saute 1 minute longer.
  • Add veggie broth, pasta sauce, wine, canned tomatoes, sugar, basil, oregano, thyme, salt and pepper along with cooked "beef".
  • Bring to a boil then reduce heat to low, cover with lid and keep it simmering, stirring occasionally, about 15-20 minutes.
  • Meanwhile, prepare pasta according to directions on package- cook to al dente.
  • Add cooked and drained pasta to stewp, along with beans. If you want more of a soup consistency, add more veggie stock to thin a little.
  • Cook another minute or two, stir in parsley. Top with chopped fresh herbs if desired. This will thicken as it cools and turn into more of a stew. Enjoy!

Notes

You can substitute beans for the Impossible Beef-- just double the amount of beans. 
Be sure to cook the pasta ahead of time or it will absorb most of the liquid and the stewp will become too dry and thick.  
If you don't want to add the plant-based meat, you can leave it out-- but the stewp will be heartier with it added.  Impossible Burger meat is so close to real ground beef you'll be amazed!   It's available at all grocery stores now.  
You can substitute cooked 1/2-3/4 cup brown lentils for the plant-based meat as well for extra protein and heartiness!  
If you don't have any wine, you can sub with water or veggie stock, but the wine adds a hint of wonderful flavor!  
Best Pizza/Pasta Sauce- click here: https://curlyredcafe.com/the-best-pizza-pasta-sauce-2/