Chickpea Pasta e Fagioli (vegan, high protein, grain-free}

Healthy and easy vegan chickpea pasta e fagioli (Italian pasta and bean soup). Made with chickpea pasta, it is grain-free, gluten-free, and high in protein (16.8 g per 1 and 1/2 cups serving)!

This is exactly what your February, post-Superbowl Monday ordered: a quick, hearty, homestyle soup that doubles as a restorative.

It’s also:

• Vegan
• Grain-free
• Gluten-free
• High in protein (16.8 grams per serving)
• Packed with vegetables
• Frugal

Sound good? Then grab a pot, because you need to make my Chickpea Pasta e Fagioli, asap!

How to Make Pasta e Fagioli Grain-Free & Gluten-Free

Pasta e fagioli (literally pasta and beans) is classic Italian comfort food. Recipes vary from one household and region to another, much like American chili, but most have some permutation of chopped vegetables (carrots, onions, celery and garlic) and pureed tomatoes in addition t the beans and pasta

Making the soup grain-free, as well as extra high in protein, is simple as this: use pasta made from chickpea flour in place of traditional pasta! 

Chickpea flour pasta is a traditional option in Southern regions of Italy, so using it in pasta e fagioli is a thoroughly authentic choice. 

Chickpea pasta is an increasingly easy choice to make, because: (1) multiple brands are making chickpea pasta (e.g., Barilla, Banza, Lensi, Thrive Market, and Tolerant), and (2) it is becoming widely available in supermarkets and superstores (such as Walmart and Target). 

High-Protein Pasta e Fagioli

In addition to being grain-free, chickpea pasta has fewer net carbs, more than twice the fiber, and almost twice the protein of regular pastas. And it tastes delicious, too! It’s a no-brainer if you are trying to get more protein from plant-based dishes.

The other major soure of protein is, naturally, the beans (this time in their traditional bean form :)). I use two cans of butter beans. Butter beans  are large lima beans. You may not have noticed them, but they are right there with all of the other beans. I like them for thier creamy, firm texture, but you can also use white beans (e.g., cannellini, Great Northern)  or light red kidney beans can also be used. 

Drain and rinse the beans, then coarsely mash half of them. This accelerates the thickening of the soup, making it taste like it has been cooking for hours, rather than minutes.

And minutes is truly all it takes to make this soup! After sauteeing the vegetables for no more than 5 or 6 minutes, tomatoes, water, and dried herbs are added.

Bring to a boil, and then simmer for 15 minutes.Stir in the beans and pasta and cook for 10 to 12 minutes more, or until the pasta is tender. 

Adjust the seasonings to taste, sprinkle with some (optional) chopped parsley, and dinner is served.

Happy eating!

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