16 Bean Pasta e Fagioli (Pressure Cooker/Stove Top)

16 Bean Pasta e Fagioli (Pressure Cooker/Stove Top)

16 Bean Pasta e Fagioli (Pressure Cooker/Stove Top)
Course Soup
Cuisine Italian, vegan
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 30 minutes
Servings 6
Author Living Vegan Staff


  • 1/2 bag Goya 16 Bean Soup Mix soaked overnight, rinsed & drained
  • 1 tsp Oil
  • 1 small Onion diced
  • 1 tsp Garlic minced
  • 14 oz. Canned Crushed Tomatoes
  • 2-3 c Veggie Stock plus more to thin if needed
  • Salt & Pepper to taste
  • 1/2 c Ditalini or other small pasta
  • 1/4 c Vegan Parmesan Cheese for serving
  • Parsley for garnish


  • IMPORTANT: The day before you plan to make the soup, soak the dried beans in water overnight.  
  • Add oil and onion to a pan over medium high heat and saute until golden. Add the garlic and saute for one minute more. 
  • Add the tomatoes, veggie stock, salt and pepper along with the beans. Bring to a boil, lower the heat and simmer for 40-60 minutes, stirring occasionally, until the beans are tender.
  • Stir the pasta into the soup. Add more veggie stock if the soup is too thick. 
  • Top with vegan parmesan and garnish with fresh parsley.


  1. We are discarding the packet that comes in the bean mix as it is NOT vegan.
  2. You can refrigerate this soup for up to 5 days or freeze up to 6 months. Add more stock or water if the soup is too thick.
  3. PRESSURE COOKER INSTRUCTIONS:  Add onions, beans, salt, pepper, broth and tomatoes to the pressure cooker and cook on the BEANS setting until done. Allow the steam to release and add the pasta, cover for 7-9 minutes or until the pasta is tender.
  4. With either method, if you prefer your soup a bit thicker, take 1 cup of the beans and puree or blend then add back to the soup.