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Pasta e Fagioli
with vegan sausage / parmesan

Active: 25 min Total: 25 min
Classically Italian, Pasta e Fagioli (pasta and beans) combines a variety flavors and satisfying ingredients in a single bowl. Though we use meat substitutes sparingly, we like the flavor and texture that vegan sausage brings to this dish.
Smarts: To get perfectly cooked pasta in every bite, cook the pasta and soup separately and combine them just before serving. This works great for leftovers too. Storing the pasta separately means it won't get soggy after sitting in liquid for a day or two.


Pasta e Fagioli:
  • Cheese, parmesan - 2 oz , grated, rind reserved (if possible)
  • Chard, any type - 3 leaves , chopped, leaves and stems separate
  • Onions, medium - 1 , chopped
  • Carrots - 1/2 lb , chopped
  • Celery - 2 ribs , chopped
  • Pasta, ditalini - 1 cup (sub orzo or any small pasta shape)
  • Beans, cannellini or butter (14 oz / 397 g) - 1 can , drained and rinsed
  • Oil, olive - 1 Tbsp
  • Vegan sausage - 8 oz (sub soyrizo if you like spice)
  • Italian seasoning - 1 tsp
  • Salt - 1/2 tsp
  • Tomatoes, crushed (15 oz / 397 g) - 1 can
  • Stock, any type - 3 cups
  • Thyme, fresh - 2 sprigs
  • Lemon juice - 1 tsp
  • Hot sauce of choice (opt) - 1 tsp


  1. Cheese / Chard / Onions / Carrots / Celery - Prep as directed. Store cheese in one container. Store chard leaves in another container. Combine chard stems, onions, carrots and celery in another container. (Can be done up to 5 days ahead)
  2. Cook pasta - If prepping right before cooking, cook pasta and soup at the same time. Bring large stock pot with salted water to a boil. Add pasta and cook until al dente, tender but not soggy. Drain. (Can be done up to 5 days ahead)
  3. Beans - Drain and rinse.

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  1. Heat a Dutch oven over medium-high heat. Add oil and then chard stems, onions, carrots and celery to heated oil. Saute until onions soften, 3 to 4 minutes.
  2. Add vegan sausage and stir to combine. Saute, breaking the sausage apart with a spatula, until it begins to brown on the bottom of the pan, 3 to 4 minutes. Stir in Italian seasoning and salt and cook until fragrant, ~1 minute more.
  3. Pour tomatoes, stock, beans, thyme sprigs and parmesan rind (if using) over sausage and vegetables. Bring to a simmer. Simmer for 5 minutes to let the flavors come together.
  4. Stir in chard leaves, lemon juice and hot sauce (if using). Taste and season with some salt and pepper.
  5. Remove and discard thyme sprigs and parmesan rind.
  6. Divide pasta between bowls and ladle soup over top. Top with grated cheese. Enjoy!



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