With tender pasta and hearty beans in a rich, tomato-garlic-rosemary sauce, this pasta e fagioli makes the most satiating, frugal, and – most importantly – absolutely delicious vegetarian or vegan meal.

This Pasta e Fagioli is warm, cozy, and perfect for a stormy autumn day. Comfort in a bowl.

Table of Contents

• The Story Behind the Recipe
• What is Pasta e Fagioli?
• Creating this Recipe
• Pasta e Fagioli Ingredients
• Adaptations & Variations
• How to Make Italian Pasta & Beans
• Storing & Freezing Pasta e Fagioli
• More Vegetarian Pasta & Bean Recipes

• Jump to the Full, Printable Recipe
• Read Reviews & Comments

The Story Behind the Recipe

Here in the Pacific Northwest, summer came late and ended early. September has been usually rainy and I’m already feeling a little bleh from all the gray. All the gray, AND knowing the dreary season is just beginning. Except it kinda feels like it never really ended?

So I’m realllly trying to just embrace it. Fire roaring, fuzzy blankets everywhere, tea kettle on demand. And! Pasta e Fagioli, good ol’ Italian pasta and beans. Except not the traditional stuff – this is meatless, vegan and vegetarian pasta e fagioli.

What is Pasta e Fagioli?

Also affectionately known as pasta fazool, this popular Italian peasant dish usually starts with pancetta and might also include chicken and/or beef broth – just as it does in my inspiration recipe, this Authentic Italian Pasta e Fagioli recipe from the blog Good in the Simple.

Creating this Recipe

But as someone who doesn’t eat meat, those ingredients were a no-go. So I set out to create a vegan and vegetarian pasta fazool that hit all the right flavor notes, without a lick of meat.

This Pasta e Fagioli recipe was the result, and I’m really proud of this one! It’s so cozy and full of flavor, but really easy to make.

One of my favorite ways to give a dish that smoky depth of flavor without the meat is smoked paprika, and – you guessed it – that’s what we have here. Just saute the onions in a good amount of olive oil, then toss in minced garlic, fresh rosemary, and smoked paprika. Inhale. Smells so good!

Pasta e Fagioli Ingredients

• Olive oil – to saute the veggies.
• Onion & garlic – aromatic veggies form the first layer of flavor.
• Rosemary – I like to use fresh rosemary, but dried will work, too. Just cut the quantity in half (use 1 teaspoon dried in lieu of 2 teaspoons fresh).
• Smoked paprika – Smoked paprika gives a sultry, smoky note without having to use pancetta, so that this Pasta e Fagioli is vegetarian.
• Cannellini beans – Creamy white beans are perfect in this vegetarian pasta e fagioli.
• Vegetable broth – I like to use low-sodium to better control the overall salt content. Buy it at the store, or make it at home (this slow cooker vegetable broth with veggie scraps is terrific!)
• Tomatoes – Go with canned crushed tomatoes.
• Pasta – I like pasta shells in mine, but any small or medium pasta shape will do.
• Salt & pepper – to taste.

Adaptations & Variations

• One reader reports adding a squeeze of lemon juice and some kale at the end of cooking it. That’s on my list to try!

How to Make Italian Pasta & Beans

Start by sauteeing your onions in the olive oil. Then, add your garlic, rosemary, and smoked paprika and cook it for a minute.

From there, it goes pretty fast (another reason to love pasta fazool!) Add two cans of the beans and vegetable broth and puree. Then add another can of beans (drained), tomatoes, and the pasta, then boil until the pasta is al dente. That, my friends, is the whole deal. And it’s pure comfort in a bowl.

Storing & Freezing Pasta e Fagioli

Store leftovers in an airtight container in the fridge. Reheat over the stove or in the microwave. It will last up to 4 days in the fridge.

To freeze pasta fazool, make the recipe without the pasta, then transfer it to an airtight container or freezer bag. Place it in the fridge overnight to thaw, then warm over the stove. Add the pasta and cook until the pasta is al dente.

More Vegetarian Pasta & Bean Recipes

• Vegetarian Bolognese
• Chickpea Noodle Soup
• Lemon Chickpea Orzo Soup
• One-Pot Vegetarian Chili Mac

This Vegetarian Pasta e Fagioli is hearty, absolutely packed full of flavor, and unbelievably perfect with a nice chunk of crusty bread for dunking.

It’s officially my new go-to cozy-making fall-and-winter situation. I hope you’ll feel the same way!

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Italian Pasta e Fagioli Recipe (Pasta & Beans)

Rosemary, garlic, and smoked paprika lend depth of flavor to this thick, creamy, dreamy pasta-and-bean soup. Drizzle with olive oil and serve with a hunk of bread and you've got just about the coziest dinner ever!

Keyword pasta e fagioli, pasta fazool, vegan pasta e fagioli, vegetarian pasta e fagioli

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 4

Calories 361kcal

Author Kare

Ingredients

• 1/4 cup extra virgin olive oil
• 1/2 medium yellow onion diced [about 1 cup]
• 3 medium cloves garlic minced
• 2 teaspoons minced fresh rosemary
• 1 1/2 teaspoons smoked paprika
• 3 cans cannellini beans 3 15-ounce cans for a total of 45 ounces
• 6 cups low-sodium vegetable broth
• 1 cup crushed tomatoes canned crushed tomatoes
• 2 cups small pasta shells uncooked; can substitute medium size or any other pasta shape you like
• 1 teaspoon kosher salt + more to taste
• 1/4 teaspoon freshly ground black pepper + more to taste

Toppings:

• More olive oil for drizzling
• Grated parmesan for non-vegans, or use vegan parmesan
• Crushed red pepper flakes

Instructions

• Set a large soup pot over medium-low heat. Add olive oil. When hot, add the onion. Saute until soft, about 8 minutes. Add garlic, rosemary, and smoked paprika. Saute, stirring constantly, for one more minute.
• Add TWO cans of beans to the pot, liquid included.
• Using an immersion blender, puree the mixture right in the pot (you can also puree in a blender and return the mixture to the pot).
• Drain the remaining can of beans and add to the pot, along with the broth, tomatoes, 1 teaspoon salt, and 1/4 teaspoon pepper. Increase heat to medium-high and bring to a gentle boil.
• Once boiling, add the pasta. Cook until al dente (the exact time depends on package directions – usually about 8 minutes).
• Taste, adding more salt and pepper if necessary.
• Ladle into bowls and top with a drizzle of olive oil, parmesan (for the non-vegans) or vegan parmesan if using, and a sprinkle of crushed red pepper flakes if desired. Don’t forget the crusty bread served alongside!

Notes

Storing & Freezing Pasta e Fagioli

Store leftovers in an airtight container in the fridge. Reheat over the stove or in the microwave. It will last up to 4 days in the fridge.

To freeze pasta fazool, make the recipe without the pasta, then transfer it to an airtight container or freezer bag. Place it in the fridge overnight to thaw, then warm over the stove. Add the pasta and cook until the pasta is al dente.

Adapted from Good in the Simple

Nutrition

Serving: 1g | Calories: 361kcal | Carbohydrates: 49g | Protein: 10g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 666mg | Potassium: 351mg | Fiber: 5g | Sugar: 6g | Vitamin A: 502IU | Vitamin C: 7mg | Calcium: 43mg | Iron: 2mg

The post Italian Pasta e Fagioli Recipe (Pasta & Beans) appeared first on Kitchen Treaty.

Oh wait! I guess I’ve gotten ahead of myself. I have a recipe to share right now! Okay guys, I have been trying to come up with the perfect pot pie recipe for awhile now. Something hearty with a good amount of protein for the vegetarians yet it won’t be weird if you add meat to the mix. At the risk of tooting my own horn, I really think I’ve finally nailed it with these Rustic White Bean & Thyme Pot Pies.

Individual pot pies are another perfect way to feed meat-eaters and vegetarians at the same table. Simply start with a veggie base, add some cooked chicken (or turkey, hi leftovers!) to the meat-eaters’ portions, and away you go!

Oh, and if you like, you can totally make use of cute little alphabet cookie cutters to differentiate pot pies.

These Rustic White Bean & Thyme Pot Pies make the perfect winter dinner situation. They’re surprisingly easy to make – especially when you resort to store-bought pie crust as I often do. If you prefer a homemade situation that has no dairy, look no further than Minimalist Baker’s coconut oil pie crust. It’s terrific!

Okay, so we’ve got hearty cannellini beans along with hunks of carrots and buttery Yukon Gold potatoes, all in a savory, creamy, thyme-spiked sauce. Simple, rustic, yet somehow special. Even though this pot pie doesn’t contain traditionally wintery veggies, I think it just screams comfort and winter. Not literally, because that would be frightening.

Speaking of winter, I’m off for winter break! Happy Holidays, friends, and see you on the other side!

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The post Rustic White Bean & Thyme Pot Pies (Two Ways!) appeared first on Kitchen Treaty.

Is this an authentic chili recipe? Definitely not. I mean, it has chickpeas in it – enough said. BUT! Is this 20-minute vegetarian white bean chili absolutely utterly fantastically delicious? Yes yes yes.

Vegetarian White Bean Chili Ingredients

I consider this easy vegetarian and vegan white bean chili to be a perfect pantry recipe – as in, you’re likely to have everything you need for this one right in your pantry.

We have:

• Canned white beans – cannellini, great northern, and garbanzo (chickpeas). Mix and match how you like!
• Canned green chiles
• Vegetable broth (or some homemade goodness tucked away in your freezer)
• A few spices – cumin, oregano, cayenne, a pinch of cloves
• Onion & garlic
• Fresh squeezed lime
• And some goodies for topping if you like. Done!

I designed this recipe to maximize the flavor in the least amount of time (without an Instant Pot or the like – this one just uses the good old stovetop).

The dried oregano cooks up with the onion to bring out its earthy nuances; the cumin’s sautéed along with the garlic to help release its fragrant oils. Vegetable broth is always good for a bit of added complexity, and the hit of acidic lime at the end of the process is all this chili needs.

Well, and a bit of a mash-up too. In order to thicken this chili without simmering it for an hour, I take a masher to it and smash up a few of the beans. Then give it a stir, and voila. Gloriously thick and tasty white bean chili.

Sometimes I like to trash this one up with toppings (avocado, cashew sour cream, chopped onions, cilantro, a good glug of green Tabasco) … but it really doesn’t need the accoutrement.

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20-Minute Vegetarian White Bean Chili Recipe

I’m always surprised by how complex this tastes considering it only takes 20 minutes! Three kinds of beans add interest to this simple (and fast) vegetarian/vegan white bean chili recipe. A weeknight go-to around here!

Course Main Course

Cuisine American

Keyword chili

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 4

Calories 158kcal

Author Kare

Ingredients

• 2 teaspoons olive oil
• 1/2 medium yellow onion diced) (about 1 cup
• 1 teaspoon dried oregano
• 1/4 teaspoon kosher salt + more to taste
• 1/8 teaspoon freshly ground black pepper + more to taste
• 3 medium cloves garlic peeled and minced
• 2 teaspoons ground cumin
• 2 cups low-sodium vegetable broth*
• 1 (15-ounce) can cannellini beans, rinsed
• 1 (15-ounce) can navy beans, rinsed
• 1 15-ounce can chickpeas, rinsed
• 1 4-ounce can diced green chiles
• 1/4 teaspoon ground cloves
• 1/8-1/4 teaspoon ground cayenne red pepper) (use less for less heat
• Juice of 1 medium lime

Instructions

• Set a medium-to-large pot over low heat. Add the olive oil, onion, oregano, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Cook the onion, stirring occasionally, until soft and translucent, about 8 minutes.
• Add the garlic and cumin. Cook, stirring frequently, for another minute.
• Add the broth, beans, chiles, cloves, and cayenne. Stir to combine. Increase heat to medium-high and bring to a boil. Reduce to a simmer and cook for 3-5 more minutes until thickened a tiny bit.
• Remove from heat. Run a potato masher or fork through 5-6 times just to smash a few of the beans and help thicken it all up. Squeeze the lime over the top and stir. Taste and add additional salt and pepper if desired.
• Serve with assorted toppings (ideas below).

Notes

Topping ideas:

Optional but recommended!

• Sour cream or vegan cashew sour cream
• Chopped red onions, sweet onions, or scallions
• Cilantro
• Cheese or vegan cheese
• Avocado
• Lime wedges for squeezing over the top

Nutrition

Calories: 158kcal | Carbohydrates: 17g | Protein: 4g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 600mg | Potassium: 188mg | Fiber: 3g | Sugar: 5g | Vitamin A: 51IU | Vitamin C: 7mg | Calcium: 66mg | Iron: 3mg

The post 20-Minute Vegetarian White Bean Chili Recipe appeared first on Kitchen Treaty.

This post is sponsored by Silk. This year, I’m partnering with Silk to create and share monthly ideas and recipes celebrating an Earth-friendly, plant-based diet and life – something I’m personally moving more and more toward.

Around the house, my working title for this recipe has been “Zoodleccine Beanfredo.” No seriously. But I couldn’t do that to you, I just couldn’t. Even though I totally did it to my guy. Me: “Babe, we’re having Zoodleccine Beanfredo for dinner again!” Him: “WOO HOO!!!” (Okay, maybe it didn’t go exactly like that, but honestly, my meat-eating guy has been devouring this deliciously garlicky zucchini-noodles-and-creamy-bean-sauce concoction whenever I serve it up. For real!)

Basically, it’s like this:

Zucchini noodles – cut into ribbons, fettuccine-style.

+

White bean alfredo sauce – a magically creamy, garlicky sauce made with just four (YES FOUR) ingredients.

+

A little tossing together and VOILA! Zoodleccine Beanfredo! Errr … let’s actually go with Zucchini Fettuccine with Creamy White Bean “Alfredo” Sauce. It’s still a mouthful, but at least “zucchini fettucine” is fun to say.

I’ve been experimenting with using white beans to make creamy sauces for awhile. The results were always, well, almost. Almost blog-worthy, but not quite. I think, though, that I was overcomplicating matters.

At some point along the way, I came across this recipe for Garlicky White Bean Faux-fredo Pasta and, naturally, had to try it. That sauce is what inspired this recipe. Mine is a little more pared down, but seriously, pureed white beans + a little almond milk + salt + pepper + garlic = a seriously flavorful and decadent sauce. You’ll be amazed! I also like to add a bit of olive oil to the mix for texture and taste, but that’s actually optional too. So simple, so easy, so good.

I also love that I always have the ingredients on hand for the super-simple sauce. I always have a half-gallon of Silk Unsweetened Almond Milk in the fridge, and I’m never without a can of white beans in the pantry (or a bag in the freezer). And garlic, of course, is always around.

We also enjoy the sauce on actual pasta (not just zucchini “pasta”) from time to time, but I haven’t quite perfected the problem of the sauce thickening for a bit after it sits (which it doesn’t do with zucchini noodles because of their natural moisture). Anyway, stay tuned on that one. Because I am so not done with White Bean Alfredo.

Another thing I love about this recipe? It’s so utterly healthy. Seriously filling veggies + protein for the win.

Oh AND … it takes like 15 minutes to make. Total. For real. If that! You might just be so happy with this recipe that you’ll be cool with calling it Zoodleccine Beanfredo around your house.

No?

I understand.

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Zucchini Fettuccine with Creamy White Bean "Alfredo" Sauce

A revelation! The rich and creamy sauce - made with only white beans, garlic, almond milk, a drizzle of olive oil plus salt and pepper - perfectly coats tender-to-the-bite zucchini ribbons. Only 5 ingredients and 15 minutes for this hearty and healthy gluten-free and vegan dinner. Score!

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Total Time 10 minutes minutes

Calories 215kcal

Author Kare

Ingredients

• 1 15-ounce can cannellini beans (white kidney beans), drained and rinsed
• 2 medium cloves garlic peeled
• 3/4 cup unsweetened almond milk
• 1/2 teaspoon kosher salt plus more to taste
• 1/4 teaspoon freshly ground black pepper plus more to taste
• 1 1/2 pounds zucchini spiralized (I use the ribbons blade on my spiralizer)
• 2 tablespoons extra virgin olive oil divided

Optional toppings:

• Fresh minced parsley and/or fresh basil cut into ribbons
• Extra drizzle of olive oil

Instructions

• Make the sauce: Add the drained beans, garlic, almond milk, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1 tablespoon olive oil to the pitcher of a blender (high-speed blender is best). Puree, blending for about a minute until completely smooth. Taste and add additional salt and pepper if desired. You may also want to add more garlic if your garlic is mild and/or you reallllly love garlic.
• Make and cook the zucchini pasta: Using a spiralizer, cut the zucchini into ribbons. Set a large saute pan over medium-high heat. Add 1 tablespoon olive oil and a pinch of salt. When hot, add the zucchini. Saute, stirring occasionally, until tender and reduced in size a bit, 2-3 minutes.
• Add sauce! Pour the sauce over the top. Cook, stirring occasionally, until heated through, about 2 more minutes.
• Top with herbs and a drizzle of olive oil if desired. Serve.

Nutrition

Serving: 1/4 of recipe | Calories: 215kcal | Carbohydrates: 27.9g | Protein: 10.7g | Fat: 8.3g | Saturated Fat: 1.2g | Sodium: 350mg | Fiber: 10.9g | Sugar: 3.8g

This is a sponsored conversation written by me in partnership with Silk, a brand I love! Thank you for supporting the companies who support Kitchen Treaty.

Find Silk in stores and sign up for Silk’s email newsletter for great coupons and giveaways.

The post Zucchini Fettuccine with Creamy White Bean “Alfredo” Sauce appeared first on Kitchen Treaty.

Go big or go home, that’s what I always say. Okay … maybe I don’t say that – like, ever. But with this hearty vegetarian bolognese, I’ll say it. Because this vegetarian spaghetti bolognese definitely goes big!

In This Article

• The Story Behind the Recipe
• Ingredients
• How to Make Vegetarian Bolognese
• Ideas for Serving
• More Hearty Pasta Sauce Recipes

The Story Behind the Recipe

I started tinkering with legumes in marinara with this Red Lentil Pasta Sauce, but I just couldn’t stop there. Nope! Now I’ve added three – yep, three – different types of legumes to this vegetarian bolognese recipe, and I love it even more.

As a vegetarian, one thing I don’t love about classic marinara or other pasta sauces is that, when served over pasta, it just doesn’t really seem all that satisfying. Sure, you can add veggie meatballs, and there are some darn good ones. But why not just throw some beans into the mix? How much easier is that?!

Here’s what we’ve got, legume-wise, in this vegan bolognese sauce:

1. White beans
2. Red beans
3. and lentils for good measure!

And it’s really kind of glorious. 

I mean, for one: Protein. We’ve definitely got protein here. Check.

And then there’s deliciousness. Absolute deliciousness. Check check.

I kept this vegetarian bolognese super simple, yet it still sports bold flavors all up in that hearty thick goodness.

Ingredients

The full list of ingredients? We’ve got:

• San Marzano tomatoes
• Onion and a decent amount of garlic sauteed in olive oil
• Red pepper flakes for heat
• Basil infused into the mix
• Cannellini beans or your favorite white beans
• Red beans or kidney beans
• French green lentils
• Honey – helps to cut the acidity of the tomatoes. If you want to make a fully vegan bolognese, you can sub in a vegan sugar or even grade A pure maple syrup, or leave it out.

How to Make Vegetarian Bolognese

First, you sauté your aromatics – onion and garlic – plus add the red pepper flakes, salt, and pepper.

Then, add the tomatoes along with the juices from the can. Add the water and honey, then the lentils, and simmer until the lentils are tender.

Stir in the beans and basil and continue cooking until thick, rich, and perfect!

Serve over your favorite pasta, but you can’t go wrong with spaghetti noodles for vegetarian spaghetti bolognese!

Ideas for Serving

This bean bolognese can go over so much more than just pasta! The beans and lentils just add this heartiness that somehow expands its horizons beyond plain pasta or bread-dipping.

You can:

• Top spaghetti squash with it.
• Stuff a baked sweet potato with it (here, Mom on Timeout shows you how!)
• Make a hearty meatless lasagna with it. On my list for a future new recipe.

More Hearty Pasta Sauce Recipes

• I also created this Red Lentil Pasta Sauce. Smoother yet still protein-rich and just a huge fave all around.
• Five-Minute Vegan Alfredo Sauce is super easy and so creamy and delicious.
• Romesco Sauce is delicious tossed with pasta!
• No anchovies needed in this umami-rich Vegetarian Puttanesca.

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Vegetarian Bean Bolognese Recipe with Lentils

Tomatoes and garlic simmered together with lentils and beans for a thick, hearty, and protein-rich take on bolognese.

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour

Author Kare

Ingredients

• 1/4 cup extra virgin olive oil
• 1 medium yellow onion diced
• 6 medium cloves garlic minced
• 2 teaspoons kosher salt + more to taste
• 1/4 teaspoon freshly ground black pepper + more to taste
• 1/4 teaspoon crushed red pepper flakes
• 2 28-ounce cans whole San Marzano tomatoes
• 1 1/2 cups water
• 1 tablespoon vegan-friendly granulated sugar
• 1 cup French green lentils rinsed
• 1 15-ounce can cannellini beans, drained and rinsed
• 1 15-ounce can small red beans or red kidney beans, drained and rinsed
• Large sprig of fresh basil

Instructions

• Set a large pot over medium heat. When hot, add the olive oil. Add the onion and cook, stirring occasionally, until soft, 5-6 minutes. Add the garlic, red pepper flakes, salt, and pepper. Cook, stirring frequently, for one more minute.
• Squeeze the tomatoes to crush and add them to the pot along with the juices from the can. Add the water and honey and stir to combine. Add the lentils. Increase heat to bring the mixture to a boil and then reduce heat to medium. Simmer, stirring occasionally, until the lentils are almost cooked through, about 20 minutes.
• Stir in the beans and the sprig of basil and continue to cook until thick and rich, about 5-10 more minutes. Remove basil. Taste and add additional salt and pepper if desired.
• Serve over your favorite pasta (we’re partial to whole wheat spaghetti with this sauce), spooned over spaghetti squash, or in a baked sweet potato.
• Sauce keeps refrigerated in an airtight container for 2-3 days. It also freezes very well.

The post Vegetarian Bean Bolognese Recipe appeared first on Kitchen Treaty.

One thing I’m willing to bet we all know and can agree on is that bruschetta – the kind with the garlicky tomato salad topper that we generally find in the U.S. – is freakin’ out-of-this-world delicious. Addictingly can’t-stop delicious.

A good bruschetta, I think, is all about the tomatoes. Juicy, garden fresh cherry tomatoes are my weapon of choice – just cut them in half and you’re there.

For the tomato salad topping, I started with this base recipe from the not-Italian (that I know of) but always tasty Pioneer Woman. For this version, Cherry Tomato and White Bean Bruschetta, I add a good helping of – you guessed it – white beans. I love how they add heft, a creamy bite, and, of course, satiating protein. Basically, what I think is that the addition of beans means you can have bruschetta for dinner. Other happy ingredients include lots of garlic, good olive oil, balsamic vinegar, and fresh green strips of basil.

Tom-ay-toe, to-mah-toe, broo-shetta, broo-sketta. No matter how you say it, this is good stuff right here.

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The post Cherry Tomato & White Bean Bruschetta appeared first on Kitchen Treaty.

Especially these last couple of weeks. Because once I discovered that Fixer Upper was available on Amazon, let’s just say I’ve made up for all that lost HGTV time. By binging on a home improvement show. Livin’ the scintillating dream, that’s me!

Anyway, Chip and Joanna have convinced me to move our kitchen remodeling project to the top of our home project list. Knock out this wall here, extend that island there, bust out that backsplash, paint the cabinets. No problem! My guy mostly just listens and smiles – vaguely – when I talk about it. I can’t decide if that means he’s on board or not.

Meanwhile – light, white, open kitchen or not – these Slow Cooker Mango BBQ Vegan Baked Beans are going to be happening in there. A lot. They’re so so so perfect for summer.

I just can’t help but tout, over and over, how wonderful the Crock Pot is for summer cooking. You do all the work in the morning, before the weather turns sweltering. And then the Crock Pot just sits there nicely, doing its thing all day without transforming your kitchen into a sweat box. Crock Pots are perfect for toting to barbecues, too. Plus, they keep the goods warm until nosh time. Win.

These vegan baked beans are the bee’s knees. Note: no bees were actually harmed in the making of these beans. They (the beans!) are tender and tangy; the perfect balance between sweet and savory. They’re kind of new and a little unique without being weird. They’re ideal for summer potluck BBQs because they work well for just about everyone there – a saucy side for the meat-eaters, but also substantial enough to fill in as a main dish for the plant-based peeps.

Most of my barbecue sauce based recipes start with ketchup, but because I’ve moved more toward using non-refined ingredients, I decided to challenge myself with leaving it out. So instead, I started with tomato sauce, then added the flavors that you’d find in ketchup, along with a few ingredients and spices that transform the saucy base into barbecue saucy goodness. Then the beans stew in that saucy sauce along with chopped onion, garlic, and fresh mango. Saucy! I really like that word.

Oh, hello, savory-sweet, finger-licking BBQ beans.

Okay! Off to watch my very last episode of Fixer Upper! When does Season 3 come out again?!

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Slow Cooker Mango BBQ Baked Beans

Tangy, saucy, and savory-sweet, these easy Crock Pot beans practically scream “summer barbecue!” They’re one of those happy sides that’s perfect for all, but they also just happen to be vegan. Score!

Prep Time 10 minutes minutes

Cook Time 8 hours hours

Total Time 8 hours hours 10 minutes minutes

Author Kare

Ingredients

• 3 15-ounce cans white beans (navy beans or cannellini beans are both good), drained (about 4 1/2 cups)
• 2-3 ripe mangoes peeled and diced (2 cups)
• 1 15-ounce can tomato sauce
• 1 medium yellow onion diced
• 3 medium cloves garlic minced
• 2 tablespoons agave nectar pure maple syrup, or granulated sugar
• 2 tablespoons Tamari or soy sauce
• 2 tablespoons vegetarian Worcestershire sauce
• 2 tablespoons apple cider vinegar
• 1/2 teaspoon kosher salt + more to taste
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon ground coriander
• 1/4 teaspoon ground allspice
• 1/8 teaspoon crushed red pepper flakes or more for more heat

Equipment:

• One 3-quart or larger slow cooker

Instructions

• Add all ingredients to slow cooker. Stir gently until combined. Cook on low for 8-10 hours or high for 5-6 hours. Taste and add additional salt if desired. Serve.

The post Slow Cooker Mango BBQ Vegan Baked Beans appeared first on Kitchen Treaty.

Conveniently, this Comforting Veggie Soup comes together in just under 25 minutes – because on those frazzled days when you need comfort the most, usually you’re a little short on time. And patience. And energy. So, perfect!

This soup is light yet satisfying; it’s super-simple yet full of flavor. It tastes like it simmered all day, but it takes 25 minutes from that first chop of veggies to the last ladle into your bowl. That’s my kinda soup.

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The post 25-Minute Comforting Veggie Soup appeared first on Kitchen Treaty.

Table of Contents

• The Story Behind the Recipe
• How to Make It
• More Yummy Vegetarian Soup Recipes

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

The Story Behind the Recipe

Growing up, soup was just something that came from a Campbell’s can. In fact, when my mom would whip up a homemade soup (which she occasionally did and did well), I would be all suspicious. That’s not real soup, Mom!

Well, things have changed, and canned soup is a rare exception in our house. I just really like making soup from scratch. And when I need a soup that’s as convenient as canned, it’s as easy as dipping into the freezer, where I keep extra batches and leftovers (psst: This Bean without Bacon Soup freezes very well!).

There are a couple of canned varieties I do miss, though – not just because we hardly ever eat the canned stuff, but also because I’m a vegetarian. First on the list? Bean with Bacon Condensed Soup. Oh man. Smoky, a little thick, tastes like home. I don’t remember ever seeing an actual piece of bacon in there, but it was still delicious.

The lack of actual bacon pieces, however, kind of can mean it lends itself well to a homemade vegetarian version. Right?! Thanks to smoked paprika and fresh rosemary, this Bean without Bacon Soup tastes plenty smoky.

How to Make It

This is a super duper simple soup to whip up. First, a little saute for the veggies – with both butter and olive oil (a bit of both gives the final soup a little more oomph, but you can skip the butter for a vegan version and still be plenty happy). And then some garlic, spices, broth, beans, and a bit of a simmer. Puree for a thickened, full-bodied soup without roux or cream (did I mention this is a pretty healthy soup, all told?) – and then stir in a few more beans for texture.

Voila. Who needs cans and bacon? Not us, man! Not us.

More Yummy Vegetarian Soup Recipes

• 5-Ingredient Roasted Carrot Ginger Soup – so easy and full of so much flavor.
• Creamy Tomato Soup – so much better than canned!
• Simple Lentil Vegetable Soup – a seriously satisfying bowlful.
• 25-Minute Comforting Vegetable Soup – love how quickly this one comes together.
• Slow-Cooker 5-Ingredient Thai Butternut Squash Soup – this might just be my easiest soup recipe ever.
• Chickpea & Rice Soup – even chicken lovers love this one.

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Bean without Bacon Soup

A homemade vegetarian version of the popular canned bean with bacon soup. You won’t miss the bacon – promise!

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Author Kare

Ingredients

• 2 tablespoons butter or substitute 2 tablespoons olive oil
• 1 tablespoon olive oil
• 1/2 medium onion diced (about 1 cup)
• 2 medium carrots diced (about 1/2 cup)
• 4 medium cloves garlic minced
• 1/2 teaspoon smoked paprika
• 1 teaspoon chopped fresh rosemary
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 4 cups low-sodium vegetable broth*
• 3 cups + 1 1/2 cups cooked great northern or cannellini beans or 3 [15-ounce] cans, drained and rinsed, divided
• Additional salt and pepper to taste
• Additional olive oil smoked paprika, and/or chopped fresh rosemary for garnish, if desired
•  

Instructions

• Heat the olive oil and butter in a large saucepan over medium heat. Once the butter has melted, add the onions and carrots and saute, stirring occasionally, until softened, about 5 minutes. Add the garlic, smoked paprika, rosemary, salt, and pepper, and cook, stirring, for another minute. Add the broth and 3 cups (or 2 cans) of beans. Increase heat to medium-high and bring to a boil. Reduce heat to medium-low and simmer until the veggies are tender and the soup has reduced a bit, 15-20 minutes.
• Remove from heat and let cool for a couple of minutes until safe to handle. Using an immersion blender or working in batches with a blender, puree the soup. Return to the pan and return to medium-low heat.
• Add the remaining 1 1/2 cups (or 1 can) beans. Stir to combine. Return to a simmer until the beans are heated through.
• Taste and add additional salt and pepper if desired.
• Ladle into bowls and drizzle with olive oil, a dusting of smoked paprika, and/or a few chopped fresh rosemary leaves, if desired.
• Soup keeps refrigerated in an airtight container for 2-3 days, or freeze for up to 3 months.

The post Bean without Bacon Soup (Vegetarian Bean with Bacon Soup) appeared first on Kitchen Treaty.

Would you like to see my normally-highly-classified notes on this recipe? Are you sure you’re ready for such long-winded, scintillating reading? Okay then. Here goes. My notes on this white bean mash:

“DIVINE.”

So, back to the trust. You see a green-speckled beige sort of pile, right? I know, I know … but please look beyond this. Think of my recipe notes. Err, note. Just trust me.  

Nigella Lawson introduced me to the concept of mashed white beans as a side (or, for me, a main), via one of her TV shows several years ago. It was a brilliant discovery. I could take a can of cannellini beans from plain to perfection within a matter of minutes. All it took was a skillet, a fork, a little olive oil, some garlic, a bit of lemon, and a sprinkling of coarse salt.

Like, seriously. Totes. (I had to use “totes” just once in my life). This here pile of mashed beans is pure bliss.

Spinach adds a bit of nutrition and color; lemon zest brightens. Garlic does its garlic thing, olive oil creates blissful magic. You mash it all together with a fork, scoop it into a bowl, and squeeze some fresh lemon juice over the top. Drizzle with some more olive oil. Sprinkle with a tad more salt. Maybe butter a piece of crusty bread to go alongside.

Nigella served her version of cannellini bean mash alongside steak. And, indeed, this is an ideal side for a steak dinner. But for this-here vegetarian, this cannellini beans and spinach recipe is also the perfect main dish. So on the rare (no pun intended) occasion that my resident carnivore hubby craves a steak, this ends up being a great accompaniment for his meal – and surprisingly incredible meal-in-itself for moi.

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White Bean Mash with Garlic & Spinach

10 minutes to pure bliss. This deceptively simple dish comes together uber quickly. And though it might not be much to look at, trust me. It tastes utterly divine.

Prep Time 7 minutes minutes

Cook Time 3 minutes minutes

Total Time 10 minutes minutes

Servings 2

Author Kare

Ingredients

• 2 tablespoons olive oil plus more for drizzling over the top
• 2 cups packed baby spinach roughly chopped
• 2 teaspoons minced garlic about 2 medium garlic cloves
• 1 lemon medium size will do, zested and halved
• 2 cups cooked cannellini beans or 1 15-ounce can, drained
• 1/4 teaspoon kosher salt or sea salt plus more for sprinkling on top
• Freshly ground black pepper

Instructions

• Pour 2 tablespoons olive oil into In a medium saute pan over medium-high heat. Add the spinach, garlic, and lemon zest. Saute, stirring occasionally, until spinach is wilted, about 1 minute.
• Add the beans, 1/4 teaspoon kosher salt, and a couple turns of freshly ground black pepper. Mash beans with a fork until the consistency of (very) lumpy mashed potatoes.
• Divide between two bowls (or just pile them into one bowl and keep them all to yourself). Squeeze a lemon half over each serving, drizzle with olive oil, and sprinkle with a little more salt and pepper to taste. Serve at once.

The post White Bean Mash with Garlic & Spinach appeared first on Kitchen Treaty.