30-Minute One-Pot Vegan Pasta e Fagioli with Cannellini Beans, Kale and Miso
One pot vegan pasta e fagioli with ditalini, creamy cannellini beans and kale in a tomato broth, finished with miso for savory depth. Ready in 30 minutes.
- Prep
- 10 min
- Cook
- 20 min
- Serves
- 4
30-Minute One-Pot Vegan Pasta e Fagioli with Cannellini Beans, Kale and Miso is a vegan dinner recipe made with olive oil, yellow onion, carrots. It takes 30 minutes of hands-on time, serves 4, and each serving has 445 calories, 20 g of protein and 14 g of fiber.
The pasta cooks right in the soup, so its starch thickens the broth while a few mashed cannellini beans make it creamy without any dairy. White miso is stirred in off the heat to add the savory, rounded depth that a Parmesan rind usually provides. Dice the vegetables small so they soften in the time it takes to build the base, and add the kale for the last few minutes so it stays green.
Ingredients
- 2 tbsp27 golive oil
- 1 medium110 gyellow onion, finely diced
- 2 medium122 gcarrots, cut into 1/4-inch dice
- 2 medium80 gcelery stalks, cut into 1/4-inch dice
- ½ tsp3 gfine salt, plus more to taste
- 4 cloves12 ggarlic, minced
- 2 tbsp32 gtomato paste
- 1½ tsp1.5 gdried oregano
- ½ tsp0.9 gred pepper flakes, use 1/4 tsp for a milder pot
- 1 can411 gdiced tomatoes with their juices (14.5 oz can)
- 5 cups1.2 kglow-sodium vegetable broth
- 2 cans480 gcannellini beans (15 oz cans), drained and rinsed
- 1½ cups137 gditalini or other small pasta, about 6 oz
- 4 cups84 glacinato kale, stems removed, leaves chopped, loosely packed, about 1 small bunch
- 1½ tbsp26 gwhite (shiro) miso
- 1 tbsp15 glemon juice
- ¼ tsp0.6 gfreshly ground black pepper
To serve
- 2 tbsp7.6 gchopped flat-leaf parsley, for serving (optional)
- 2 tsp9 gextra-virgin olive oil, for drizzling (optional)
Kit: Large Dutch oven or heavy soup pot (5 quart or larger), Wooden spoon, Small bowl and whisk
Tips
- Dicing the carrot and celery to about 1/4 inch is what makes the 30-minute timing work; larger pieces will still be firm when the pasta is done.
- Add the miso off the heat. Boiling dulls its flavor, and dissolving it in a little broth first prevents lumps.
- Miso and broth both carry salt, so do the final seasoning only after the miso is in.
- The soup thickens as it stands because the pasta keeps absorbing liquid. Keep a little extra broth or water on hand to loosen it at the table.
Swap ideas
- Use baby spinach instead of kale
- Wilts in about 1 minute, so stir it in right at the end; milder flavor and softer texture.
- Use chickpeas or borlotti beans instead of cannellini
- Chickpeas stay firmer and mash less easily, so the broth is a little thinner; borlotti are creamier and more traditional.
- Use small shells or elbows instead of ditalini
- Works the same way; check the package time and start tasting 2 minutes early.
- Use gluten-free small pasta
- Releases more starch and softens faster in leftovers; add an extra 1/2 cup broth and serve right away.
The numbers
Nutrition per serving
445kcal per serving
Everything else · 4 servings per recipe
- Saturated fat
- 1.4 g 7%
- Sugars
- 10.2 g
- Sodium
- 1599 mg 70%
- Potassium
- 1387 mg 30%
- Calcium
- 255 mg 20%
- Iron
- 7.5 mg 42%
- Vitamin C
- 43 mg 47%
- Vitamin B12
- 0.01 µg 0%
% Daily Value on a 2,000 calorie diet. Calculated from USDA FoodData Central values for each ingredient; optional ingredients are excluded. Estimates vary with brands and portions.
Sources: Oil, olive, salad or cooking, Onions, raw, Carrots, raw, Celery, raw, Salt, table, Garlic, raw, Tomato products, canned, paste, without salt added (Includes foods for USDA's Food Distribution Program), Spices, oregano, dried, Spices, pepper, red or cayenne, Tomatoes, red, ripe, canned, packed in tomato juice, Soup, vegetable broth, ready to serve, Beans, white, mature seeds, cooked, boiled, without salt, Pasta, dry, enriched, Kale, raw, Miso, Lemon juice, raw, Spices, pepper, black
Method
Warm the olive oil in a large Dutch oven or heavy pot over medium-high heat. Add the onion, carrot, celery and salt and cook, stirring often, until the onion is translucent and the vegetables are starting to soften, 5–6 minutes.
Stir in the garlic, tomato paste, oregano and red pepper flakes. Cook, stirring constantly, until the paste darkens to brick red and begins to stick to the bottom of the pot, about 1 minute.
Pour in the diced tomatoes with their juices and scrape up anything stuck to the pot. Add the broth and the beans, cover, and bring to a boil over high heat, 3–4 minutes.
Uncover and press some of the beans against the side of the pot with the back of a spoon, mashing roughly a quarter of them so they cloud and thicken the broth.
Stir in the pasta, reduce the heat to medium, and cook at a steady simmer, uncovered, for 5 minutes. Stir every minute or so, since small pasta likes to settle and stick to the bottom.
Add the kale and keep simmering, stirring now and then, until the pasta is just al dente and the kale is tender and still bright green, 3–4 minutes more. The pasta will continue to soften in the hot soup, so stop while it still has a little bite.
Take the pot off the heat. Ladle about 1/2 cup of the hot broth into a small bowl, whisk in the miso until smooth, and stir it back into the pot along with the lemon juice and black pepper.
Taste and add more salt if needed, and loosen with a splash of broth or water if it is thicker than you like. Ladle into bowls and finish with parsley and a drizzle of olive oil, if using.
Storage: Cool and refrigerate in an airtight container for up to 4 days. The pasta absorbs broth as it sits, so reheat gently on the stove or in the microwave with a generous splash of water or broth. To freeze, cook the soup without the pasta, freeze for up to 3 months, and simmer fresh pasta in it after thawing.
Questions
- How much protein is in 30-minute one-pot vegan pasta e fagioli with cannellini beans, kale and miso?
- Each of the 4 servings has 20 g of protein, 14 g of fiber and 445 calories, calculated from USDA FoodData Central values for every ingredient.
- Is 30-minute one-pot vegan pasta e fagioli with cannellini beans, kale and miso vegan?
- Yes. It contains no dairy, eggs, honey or other animal products.
- How long does 30-minute one-pot vegan pasta e fagioli with cannellini beans, kale and miso take to make?
- 10 minutes of prep and 20 minutes of cooking, so 30 minutes of hands-on time.
- Can you make 30-minute one-pot vegan pasta e fagioli with cannellini beans, kale and miso ahead?
- Cool and refrigerate in an airtight container for up to 4 days. The pasta absorbs broth as it sits, so reheat gently on the stove or in the microwave with a generous splash of water or broth. To freeze, cook the soup without the pasta, freeze for up to 3 months, and simmer fresh pasta in it after thawing.
- What can I substitute in 30-minute one-pot vegan pasta e fagioli with cannellini beans, kale and miso?
- Use baby spinach instead of kale — wilts in about 1 minute, so stir it in right at the end; milder flavor and softer texture.. Use chickpeas or borlotti beans instead of cannellini — chickpeas stay firmer and mash less easily, so the broth is a little thinner; borlotti are creamier and more traditional.. Use small shells or elbows instead of ditalini — works the same way; check the package time and start tasting 2 minutes early.. Use gluten-free small pasta — releases more starch and softens faster in leftovers; add an extra 1/2 cup broth and serve right away..
- Does 30-minute one-pot vegan pasta e fagioli with cannellini beans, kale and miso contain gluten?
- Yes — the ingredient list includes gluten. Check the labels on the products you buy if you're cooking for an allergy.
Nutrition is calculated from USDA data for every ingredient — how we work it out.
Published October 21, 2026 ·Italian