Pasta e Fagioli
with vegan sausage / parmesan
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.
- 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
- 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)
- 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)
- Beans - Drain and rinse.
- 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.
- 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.
- 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.
- Stir in chard leaves, lemon juice and hot sauce (if using). Taste and season with some salt and pepper.
- Remove and discard thyme sprigs and parmesan rind.
- Divide pasta between bowls and ladle soup over top. Top with grated cheese. Enjoy!
We used chicken sausage, it was grea0 Helpful
super easy for a weeknight meal!0 Helpful
This is actually one of my favorites, but I made several changes, thus the 3 star rating. Hubby doesn't like beans so I used a diced potato instead (sautéed with the onions, celery, and carrots). I substituted spinach for the chard. I used 1/2 pound ground turkey breast in place of half of the Italian sausage (to keep it a bit leaner). This made an incredibly tasty soup that was great reheated for lunch the next day. I'd recommend that this recipe is re-launched with the above substitutions. It was very good!0 Helpful
Yummy and very filling soup. Great for the wintertime.0 Helpful
This soup got a bit acidic--it might have been the sausage I used. It was fine for dinner, but I was not enthusiastic about the leftovers.0 Helpful
I used a vegan italian sausage and it was divine.0 Helpful