Vegan Pasta Fagioli

Well this is the second time I am writing this post! First bout of technical difficulty for our little blog but luckily it didn’t take me too long to figure out! This recipe is worth the wait though, I promise! The finally recipe of our pasta week is definitely my favorite.


  • 1 tbsp olive oil
  • half an onion, chopped
  • 1 carrot, peeled and diced
  • 1 stalk of celery, chopped
  • 1 tbsp minced garlic
  • 1-2 zucchinis, sliced*
  • 6 fresh basil leaves chopped
  • 3 cans (14 oz) italian diced tomatoes
  • 2 cans (14 oz) white beans
  • 4.5 oz baby spinach
  • 1 cup vegetable stock
  • 2 tbsp fresh parsley, chopped
  • salt and pepper to taste
  • 7 oz macaroni noodles (prepared to al dente directions)

*In hindsight i would halve or even quarter the zucchini slices, especially if you have little ones

Heat a large pot and add the oil, onion, celery and carrot. Cook until the onion is soft and transparent.


Add the garlic, zucchini, and basil cooking for 2-3 more minutes. Add the tomatoes and their juices, the beans and their liquid, spinach, vegetable stock, parsley, salt and pepper.


Bring to a boil, reduce heat and simmer for 15 minutes stirring occasionally.


Add the pasta, combine and serve immediately.




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