• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

The Dinner-Mom

  • Home
  • All Recipes
    • Keto-Friendly SBD Phase 1
  • Plan Dinner
    • How to Meal Plan
    • Seasonal Produce Guide
  • About Me
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • All Recipes
  • About Me
  • Plan Dinner
  • Sign-up!
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Recipes » Meatless

    Vegetarian Pasta Fagioli Recipe

    UPDATED Mar 12, 2018 · PUBLISHED Mar 12, 2018 BY Marjory Pilley · This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

    • Share
    Jump to Recipe
    Vegetarian Pasta Fagioli Recipe

    This Vegetarian Pasta Fagioli recipe replaces meat with chopped and sauteed mushrooms. Not only is it hearty and delicious, but lower in fat and calories too!

    Vegetarian Pasta Fagioli in a bowl

    In this pasta fagioli vegetarian recipe, we used finely diced and sauteed mushrooms to replace the beef crumbles that you would typically find in Olive Garden Pasta Fagioli. It's a meat replacement technique that I learned several years ago from The Mushroom Council.

    It's called blending. Essentially, a protein (like beef) is entirely or partially replaced with chopped mushrooms. We've use this trick to make Healthy Meatloaf and Cheesy Mushroom Quinoa too.

    Mushrooms add fantastic flavor to the soup, but aren't overpowering because there's so much going on in this Meatless Monday recipe.

    How to make Pasta Fagioli vegetarian

    Begin by brushing away dirt and finely chopping mushrooms to a consistency that resembles beef crumbles. Saute the diced mushrooms along with the onions, celery and carrots in a large pot for about 5 minutes or until softened.

    Add the beans, tomatoes, juices and seasonings to the pot and allow the soup to heat and simmer for about 10 minutes.

    In case you are wondering, there is no broth in this recipe. You didn't miss a thing. For a thinner consistency, add up to a cup of vegetable broth or water.

    The longer it sits, the better it gets! Keep it on the stove for another 10 minutes or so and it's even more flavorful.

    How to make Vegan Pasta Fagioli

    Don't top with Parmesan Cheese and this recipe is vegan! Another option is to top with nutritional yeast.

    How to Freeze Vegetarian Pasta Fagioli

    This soup freezes beautifully. Cook pasta just until it is firm since it will be reheated. To assemble before cooking, add all of the ingredients to a freezer bag and stir to combine. Remove excess air and store in the freezer for up to 2 months. Defrost in the refrigerator overnight and then heat soup on the stove-top.

    Freeze leftovers from a meal in single serving sized containers for a quick soup fix at another time. Reheat smaller portions in a small pot on a stove-top or in the microwave.

    Pasta Fagioli Vegetarian in serving bowl

    Enjoy!

    Please rate this recipe if you make it and tag @DinnerMom or #DinnerMom on social media. We love to see what you are cooking up!

    Vegetarian Pasta Fagioli in a bowl

    Vegetarian Pasta Fagioli with Mushrooms

    Vegetarian Pasta Fagioli replaces the meat with chopped and sauteed mushrooms. Not only is it delicious, but lower in fat and calories too!
    5 from 1 vote
    Print Pin Rate
    Course: Soup
    Cuisine: Italian
    Prep Time: 15 minutes
    Cook Time: 15 minutes
    Total Time: 30 minutes
    Servings: 4 servings
    Calories: 307kcal
    Author: Marjory Pilley

    Ingredients

    • 8 ounces mushrooms cleaned and finely chopped in food processor or with a knife
    • 2 ounces ditali pasta or macaroni elbows; about 2 cups cooked el dente
    • 1 Tablespoon olive oil
    • ½ cup onion diced
    • ½ cup celery diced
    • ½ cup carrot thinly sliced
    • 3 garlic cloves minced
    • 28 ounce diced tomatoes I used 1 box
    • 1 cup red kidney beans half of 15.8 ounce can; drained and rinsed*
    • 1 cup Great Northern beans half of 15.8 ounce can; drained and rinsed*
    • 1 cup tomato sauce
    • ½ cup tomato juice
    • 2 teaspoons vinegar
    • ½ teaspoon salt
    • ½ teaspoon oregano dried
    • ½ teaspoon basil dried
    • ¼ teaspoon pepper
    • ¼ teaspoon thyme dried
    • Garnish with cheese if desired

    Instructions

    • Prepare ingredients as indicated.
    • Heat 1 Tablespoon of olive oil in a large pot over medium heat.
    • Add mushrooms, onion, celery, carrot and garlic to pot and cook for about 5 minutes or until vegetables are softened.
    • Add remaining ingredients to the pot and cook until heated through, about 10 minutes.
    • Reduce heat and simmer for about 10 minutes more.
    • Top with cheese, if desired.

    Notes

    Use the other half of the beans to make a batch for the freezer. While you have everything out, fill up a plastic bag that seals with the ingredients. Or, double the recipe and freeze the leftovers.
    Grab 5 Low-Carb Saucesand get more easy, healthy recipes! JOIN HERE

    Nutrition

    Calories: 307kcal | Carbohydrates: 55g | Protein: 15g | Fat: 5g | Sodium: 905mg | Potassium: 1521mg | Fiber: 12g | Sugar: 15g | Vitamin A: 3560IU | Vitamin C: 33.9mg | Calcium: 140mg | Iron: 5.9mg
    Nutritional and Food Safety Disclaimer

    More Meatless Recipes

    • Spaghetti Squash Pizza Crust Recipe
    • Butternut Squash Quesadillas
    • Crock-Pot Vegetable Lasagna
    • Pumpkin Pizza with Pumpkin Pizza Sauce
    • Share

    Reader Interactions

    Comments

      Leave a Comment Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Rachel Lucy

      March 11, 2018 at 9:33 pm

      5 stars
      I made this pasta dish tonight and was pleasantly surprised by the great flavors! Definitely a recipe I'll make again!

      Reply
      • Marjory

        March 12, 2018 at 9:13 am

        I'm so glad you enjoyed it!

        Reply

    Primary Sidebar

    Thanks for stopping by! We're sharing easy, healthy recipes. . . many from the Meal Assembly Kitchens we owned. Most are low-carb too! Read more about us here.

    Grab the FREE Low-Carb Sauces Cheat Sheet and get easy, healthy recipes, and tips to be spectacularly organized in the kitchen!

    Popular Recipes

    • Easy Baked Turkey Tenderloin
    • Baked Lemon Pepper Chicken Recipe
    • Ground Chicken Meatloaf - Amazingly Delicious Recipe!
    • Frozen Cauliflower Mash - Easy, Creamy Recipe
    • Parmesan Cauliflower Bites - Just 5 Ingredients!
    • Microwave Corn on the Cob in Husk - No Messy Silk!
    • Roasted Cauliflower Rice from Frozen (or Fresh)
    • Lemony Baked Basa - Quick and Easy!

    Now Trending

    • Stuffed Bacon-Wrapped Shrimp with Cream Cheese
    • Bavette Steak - Easy Stovetop Recipe
    • Crock-Pot Baked Ziti with Three Cheeses
    • Easy Stuffed Mushrooms with Cream Cheese

    Footer

    ^ back to top


    Privacy Policy
    Accessibility Policy

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2023 The Dinner-Mom