Vegan Pasta e Fagioli with Tiny Stars

A cozy bowl of nostalgia made plant-based.

There’s something undeniably comforting about a bowl of pasta e fagioli. This version keeps it light yet satisfying with butter beans, tiny stelline pasta, and a broth infused with garlic, oregano, and basil. It’s the kind of meal that feels like a warm hug—perfect for breezy spring evenings, weeknight dinners, or anytime you want something cozy and wholesome. To make this meal, I use my favorite pot from Our Place — and I reach for it constantly.

It’s the one-pot wonder of my dreams:
✨ Non-toxic, nonstick ceramic coating
🍲 Deep enough for soups, pastas, and grains
🧽 So easy to clean (no scrubbing!)
🔥 Works on all stovetops
👩‍🍳 Comes with a built-in steamer + nesting wooden spoon

Bonus? It’s actually pretty enough to live on your stove.

Now— let’s get to the good stuff!

🌿 Ingredients (Serves 4)

• 1 tbsp olive oil

• 2 carrots, diced

• 2 celery stalks, diced

• 2 cloves garlic, minced

• 1 tsp dried oregano

• ½ tbsp fresh basil

• Salt & pepper to taste

• 4 cups vegetable broth

• 1 cup crushed tomatoes

• 1 can (15 oz) butter beans, drained and rinsed

• ¾ cup stelline Jovial gluten free pasta (or another small pasta)

• Optional toppings: olive oil drizzle, fresh basil, nutritional yeast, lemon zest

🍲 Instructions

1. Sauté the base
   Heat olive oil in a large pot over medium heat. Add the diced carrots and celery, plus a pinch of salt. Cook for about 5–7 minutes, until softened.

2. Add flavor
   Stir in the minced garlic, oregano, and basil. Sauté for another minute, until fragrant.

3. Simmer the broth
   Pour in the vegetable broth and bring to a gentle boil. Add the butter beans and let simmer for 5 minutes.

4. Add the pasta
   Stir in the stelline pasta. Simmer for 6–8 minutes, or until the pasta is tender. Stir occasionally to prevent sticking.

5. Taste + serve
   Adjust seasoning as needed. Serve warm with a drizzle of olive oil, a sprinkle of fresh herbs, or your favorite toppings.

💚 Make it your own:

• Use ditalini, small shells, or orzo instead of stelline.

• Add a handful of chopped greens (like spinach or kale) at the end for extra nutrients.

• Top with vegan parmesan or chili flakes for a little kick.

Tag @kellysgreenkitchen_ if you make it!

If you’re not already obsessed with tiny star pasta, this might be the recipe that converts you ✨