Laura's Vegan Table


  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 2 cups vegetable stock
  • 2 cups unsweetened vegan milk
  • 1 cup of dry ditalini or other small cut pasta
  • 1 cup sundried tomatoes, chopped
  • 1 cup cooked kale, cut into smaller pieces
  • 13 - 15 ounce can or jar of beans (I used borlotti beans - similar to cannellini beans)
  • 3 sprigs fresh thyme
  • 1/4 teaspoon of crushed red chili pepper flakes
  • salt and pepper to taste
  • vegan parmesan cheese

Pasta fagioli or pasta and beans, is a traditional Italian soup made with inexpensive ingredients. Borlotti beans are an Italian variety of beans that I used here; but cannellini or other beans, or a mix of several work just as well. Ditalini pasta is also common for this dish; but any small cut pasta will do. This version is a little creamier, and I used dino kale and sundried tomatoes. The flavor and texture is perfect for a cold evening.


Heat the olive oil in a stockpot on medium high heat. Add the garlic and saute for a minute or two. Add in the stock and bring to a boil. Add in the vegan milk, pasta, tomatoes, kale, beans, thyme and chili pepper. Simmer for about 15 minutes or until pasta is al dente. Season with salt and pepper. Top with vegan parmesan.