Vegan Pasta Fagioli

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Prep Time15minutes
Cook Time30minutes
Passive Time
There is no Nutrition Label for this recipe yet.

I just returned from a once-in-a-lifetime trip to Italy. It is an absolutely beautiful country and the people are amazingly kind. My only complaint is there is not a lot of vegan food.

I have always loved Pasta Fagioli but the restaurants there used chicken broth for a base and usually included some type of meat.

After I returned home and stocked up the refrigerator I created the following recipe. You can eliminate the Tofurky Spinach Pesto Sausage but it does add a lot of flavor to the dish.



  • 2 Tbl. olive oil
  • 1 large onion diced
  • 1 Tbl. garlic crushed
  • 14 oz. Tofurky Spinach Pesto Sausage, sliced
  • 5 large basil leaves chopped
  • 28 oz. cannellini beans with juice
  • 1/2 tsp. salt
  • 1/4 tsp. red pepper or more to taste
  • 1 Tbl. Oregano
  • 1 Tbl. Reduced Sodium, Better Than Bouillon Vegetable
  • 14 oz. Can Diced Tomatoes, with Basil & Garlic
  • 1 Head kale stems removed


  1. In a large saucepan, heat oil and saute onion and garlic for 3 minutes or until onion is translucent. Stir often to make sure garlic does not burn.
  2. Add sliced Tofurky and continue cooking for 2 minutes.
  3. Stir in Basil and Cannellini Beans, along with juice from can. Cook for 5 minutes.
  4. Stir in Salt, Red Pepper, Oregano, Vegetable Bouillon, and Diced Tomatoes. Simmer over low heat for 15 minutes.
  5. Stir in Kale leaves and cook for an additional 5 minutes or until wilted.
  6. Serve over fresh pasta or with crunchy Italian bread.

About Me

Hi, I'm Roxanne.

Thanks for stopping by and welcome to my site.

My family heritage is Italian and French so needless to say, I love preparing meals for family, friends and anyone with an appetite and the openness to try something new.

Please make yourself at home and enjoy! I look forward to your comments and suggestions, feel free to send me a note through the Contact Page.


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