Pasta e Fagioli Soup

This delicious and hearty Pasta e Fagioli Soup is a plant-based and gluten-free take on an Italian classic.
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Main Course, Soup
Servings 6


  • 4 stalks celery medium
  • 2 carrots large, peeled
  • 1 yellow onion
  • 3 garlic cloved minced or crushed
  • 5 cups water warm
  • 1 low sodium vegetable stock cube
  • 1 3/4 cups mixed beans 1 3/4 cups = 1 x 15oz can
  • 3/4 cup rice pasta shapes
  • 1/2 can diced tomatoes 28oz can
  • 1 tbsp balsamic vinegar
  • 1 tbsp tomato paste
  • 2 tsp dried parsley
  • 2 tsp onion powder
  • 1 tsp garlic powder
  • 4 dashes Franks RedHot Original Sauce
  • 2 tbsp nutritional yeast
  • 1 tbsp miso


  • Roughly chop the celery, carrots, and onion and pulse in a food processor until pea-sized.
  • Add the pulsed vegetables, garlic, and a few tablespoons of water to a large soup pot on medium heat. Sautee for 10 minutes, adding more water if needed to prevent the vegetables from sticking to the pan. 
  • Add the remaining ingredients EXCEPT 1/2 cup water, miso, and nutritional yeast. Bring to a boil, and reduce to a simmer. Simmer for 15 minutes, or until pasta is cooked. 
  • Mix the miso with reserved water until there are no lumps left, and add it along with the nutritional yeast to the soup. 
  • Serve, and garnish with black pepper and fresh parsley if desired. Enjoy!