If you’re craving rustic Italian comfort food, this Vegan Italian White Bean and Pasta Stew fits the bill. Think of it as a cozy pasta soup—brothy yet silky, saucy and rich—rooted in the Italian tradition of cucina povera, using simple, affordable pantry ingredients.
Inspired by the classic pasta e ceci, this version uses pantry staples like whole peeled tomatoes, short pasta, and cannellini beans. The result is a satisfying, creamy dish that feels indulgent without being heavy.
In the mood for more pasta? Try other vegan pasta recipes for inspiration—this stew is just one of many easy, pantry-friendly options.
Why you’ll love this Vegan Italian White Bean Stew
Comforting Italian flavors. Rustic and satisfying, this dish combines pasta and beans in a brothy, saucy base that’s creamy without cream.
Pantry-friendly. Most ingredients are pantry staples you likely already have on hand.
Budget-conscious. Canned tomatoes, canned beans, and pasta keep costs low while delivering big flavor.
Wholesome. Made with nutritious ingredients and easily adapted to whole-wheat pasta for even more fiber.
Kid-appealing. Tomato-forward and familiar, this pasta soup makes an approachable meal for kids and adults alike.
Ingredients and substitution notes
If you don’t have every ingredient, here are simple swaps that keep the dish delicious.
Shallots. Use one medium yellow onion if you don’t have shallots; the flavor is slightly stronger but works well.
Pasta. Any short pasta is fine: orecchiette, ditalini, macaroni, tubetti, etc.
Rosemary. Optional but recommended for a piney, lemony note. If unavailable, use a pinch of dried rosemary or a few sprigs of fresh thyme (or 1/2 tsp dried thyme).
Heat. If you don’t have a dried chili pepper, substitute 1/4–1/2 tsp crushed red pepper flakes to taste.
Bean choice. Cannellini beans are ideal because they’re creamy, but navy beans, great northern beans, or chickpeas (for a pasta e ceci feel) can be used instead.
Bean puree. Half the beans remain whole in the soup; the other half are pureed with plant milk, lemon, nutritional yeast, and optional miso. This puree mixes with water to become the pasta cooking liquid and thickens the broth naturally.
Nutritional yeast and miso. Both add savory depth. If you don’t have nutritional yeast or miso, omit them and increase salt or add a splash of soy sauce or tamari.
Plant milk. Use a creamy unsweetened option such as oat milk, lite coconut milk, cashew milk, or unsweetened soy milk.
Canned tomatoes. Whole peeled tomatoes crushed by hand are preferred for quality and texture; if you only have diced or stewed tomatoes, a 14-ounce can will work.
Tips for making this recipe
1. Use a medium saucepan (about 3 quarts) to hold all ingredients comfortably.
2. Start with enough good-quality extra virgin olive oil so shallots and garlic turn soft and golden, not burned. Since the recipe is simple, using flavorful ingredients makes a difference.
3. Pasta cook time will vary. Because you’re cooking pasta in a smaller amount of liquid, expect to add ~2 minutes to the package’s al dente time; test for doneness and stir to prevent sticking.
4. Finish each bowl with a drizzle of extra virgin olive oil, freshly cracked black pepper, and chopped parsley if you have it.
5. The finished dish is thick and creamy; it thickens further as it cools. When reheating leftovers, add a splash of water to loosen the broth.
Watch: How to make Vegan Italian White Bean and Pasta Stew
Watch the accompanying video to see step-by-step how the pasta soup is made and how the white bean puree creates a silky, creamy broth.
If you try this recipe, tag the creator on social media with your photos and feel free to leave feedback in the comments.
Vegan Italian White Bean and Pasta Stew
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Ingredients
- 2 tablespoons extra virgin olive oil, plus more for drizzling
- 3 medium shallots, diced*
- 3 garlic cloves, finely chopped
- 1 sprig fresh rosemary (optional)
- 1 bay leaf
- 1 dried red chili pepper (or 1/4–1/2 tsp red pepper flakes)
- 1 (15-ounce/440g) can cannellini beans, drained, rinsed and divided**
- 1/4 cup creamy plant-based milk (oat or lite coconut)
- 2 tablespoons nutritional yeast
- 1/2 medium lemon, zested and juiced
- 1 tablespoon white or yellow miso paste (optional)
- 1/4 teaspoon kosher salt, plus more to taste
- Freshly cracked black pepper, to taste
- Half of a (28-ounce/795g) can whole peeled tomatoes, crushed by hand
- 3 cups water
- 6 ounces short pasta (orecchiette, ditalini, macaroni)
- Flat-leaf parsley, chopped (optional, for serving)
Instructions
- Crush half of the 28-ounce can of whole peeled tomatoes by hand, reserving the juices.
- Heat a medium saucepan over medium and add the olive oil. When hot, add the shallots with a pinch of salt and cook, stirring, until soft and translucent, about 4–6 minutes. Add the garlic and cook 2–3 minutes more until soft and golden.
- Add the rosemary sprig, bay leaf, and dried chili pepper (or red pepper flakes) and cook until fragrant, about 30 seconds.
- Add the crushed tomatoes and half the cannellini beans. Season with salt and cook, stirring occasionally, until the tomatoes begin to thicken and become jammy, about 6–8 minutes.
- Meanwhile, make the white bean puree: add the remaining beans to a food processor with the plant milk, nutritional yeast, lemon zest and juice, miso (if using), 1/4 tsp kosher salt, and pepper. Blend until smooth and taste, adjusting salt or lemon as needed.
- Stir the white bean puree and 3 cups (720 mL) water into the saucepan. Increase heat to medium-high and bring to a simmer. Add the pasta and cook, stirring every few minutes to prevent sticking, until the pasta is al dente and the sauce has thickened, 12–16 minutes depending on pasta shape. Remove the rosemary, bay leaf, and whole chili pepper. Season with salt and pepper to taste.
- Divide among bowls, drizzle with extra virgin olive oil, add cracked black pepper, and garnish with chopped parsley if desired.
Video
Notes
** Divide the can of beans: half go whole into the soup, half get pureed.
*** If omitting miso, add extra salt or a splash of soy sauce/tamari to boost savory flavor.
**** Use only half of the 28-ounce can of whole peeled tomatoes; save the rest for another dish. If you only have diced/stewed tomatoes, one 14-ounce can will work.
Nutrition
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Carbohydrates: 79g
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Protein: 20g
Nutrition information is an estimate and should be used as a guideline.
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