Italian

Vegetarian Pasta Fagioli

Vegetarian pasta fagioli is a simple, rustic Italian bean and pasta soup that’s extremely easy to make and can be on the table in just about 30 minutes.

What’s fabulous about pasta e fagioli is that it’s like two recipes in one – add a bit more stock for a soup and a bit less for a pasta dish!

Vegetarian pasta fagioli is a simple, rustic Italian bean and pasta soup that’s extremely easy to make and can be on the table in just about 30 minutes. What’s fabulous about pasta e fagioli is that it’s like two recipes in one – add a bit more stock for a soup and a bit less for a pasta dish! It's also totally vegan!

Just like with caponata, the eggplant antipasto recipe I recently posted on the blog, you’d be hard pressed to find just one master recipe for pasta e fagioli.

There are lots of regional variations – some tomato-based, others stock-based; some thin, others thick; some vegetarian, others include pancetta or parmesan.

The only thing you can be sure about is that you need pasta and beans.

Vegetarian pasta fagioli is the kind of dish you can make year-round. As with all soups, it’s warm, comforting and hearty in the winter, but with the addition of seasonal veggies like zucchini and fresh tomato you’ve got yourself a delicious, refreshing, vitamin-packed summer soup that makes a great vegan main dish just served with a bit of crusty bread.

Vegetarian pasta fagioli is a simple, rustic Italian bean and pasta soup that’s extremely easy to make and can be on the table in just about 30 minutes. What’s fabulous about pasta e fagioli is that it’s like two recipes in one – add a bit more stock for a soup and a bit less for a pasta dish! Also totally vegan!

While the idea of a hot soup in the summer might not sound appealing, if you’ve got a vegetable garden, soup is an easy no-fuss way to use what’s ripe at the moment.

Last year the basil in my urban garden went a little wild and I used it not only to make pesto, but also soupe au pistou, which is a French summertime pasta-bean soup and very similar to pasta e fagioli but with the addition of a delicious pesto-like sauce.

But if you still prefer cold soups in the summertime, don’t worry, you’ll find a ton here on the blog!

This vegetarian pasta fagioli recipe makes enough to feed four and it’s best if you eat it as soon as it’s prepared. Once you add the pasta, the soup will start to thicken up and the pasta could get mushy.

So if you’re not sure that you’ll be able to finish it in one sitting, store the pasta separately from the soup until you’re ready to serve.

You can also freeze the soup without the pasta and simply cook up some fresh pasta when you’re ready for it.

Serves 4

Vegetarian Pasta Fagioli

Vegetarian pasta fagioli is a simple, rustic Italian bean and pasta soup that’s extremely easy to make and can be on the table in just about 30 minutes.

5 minPrep Time

20 minCook Time

25 minTotal Time

Save Recipe
  • 1 tablespoon olive oil
  • Half an onion, chopped
  • 1 carrot, diced
  • 1 celery stalk, chopped
  • 2 cloves of garlic, minced
  • 1 zucchini, sliced
  • 1/2 teaspoon dried basil
  • 780 gram can (28 oz) of whole tomatoes
  • 570 gram jar (20 oz) of white beans
  • 125 grams (4.5 oz) baby spinach
  • 1 cup vegetable stock
  • 2 tablespoons parsley, chopped
  • 1/2 teaspoon salt
  • Pepper, to taste
  • 200 grams (7 oz) short pasta
  1. Heat a large pot over medium-high heat and add the oil, onion, carrot and celery. Fry for a couple of minutes, stirring occasionally, until the onion is soft and transparent.
  2. Add the garlic and fry until soft, then add the zucchini and basil. Fry for another couple of minutes, stirring occasionally.
  3. Add the tomatoes and their juice and use your spoon to break them into smaller pieces.
  4. Add the beans and their liquid, spinach, vegetable stock, parsley, salt and pepper. Bring to a boil then reduce the heat to medium-low and simmer for about 15 minutes.
  5. Meanwhile in a separate pot, cook the the pasta until al dente. Drain and add the pasta to the soup. Serve immediately.
http://www.cilantroandcitronella.com/vegetarian-pasta-fagioli/

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14 Comments

  • Reply
    Angie - WhippedGreenGirl
    July 13, 2016 at 11:08 pm

    Looks super yummy Melissa! I got loads of veggies right now too- perfect post for this time of year 😉 Pinning it now

    • Reply
      Melissa
      July 14, 2016 at 8:27 am

      Thanks Angie, let me know if you try it!

  • Reply
    Christine
    August 23, 2016 at 11:51 pm

    How much garlic do you use….it’s not in the ingredients list but is in the directions

    • Reply
      Melissa
      August 26, 2016 at 9:51 pm

      Thanks for catching that, I’ve corrected the recipe. Two cloves, minced.

  • Reply
    Luz
    September 4, 2016 at 8:39 pm

    My husband loves all kinds of soups. I love this particular recepie. So easy and not as much work. I will be looking out for more soup recepies.
    Thank you
    Lucie

    • Reply
      Melissa
      September 4, 2016 at 10:06 pm

      Thank you Lucie!

  • Reply
    Jeanne
    September 26, 2016 at 12:18 am

    I just made this delightful pasta fagioli and was wondering if you have put together the nutritional values for the ingredients as I’m watching calories and protein. Would love to hear from you……..thanks!!!

    • Reply
      Melissa
      September 28, 2016 at 8:23 am

      Hi Jeanne, I’m happy you enjoyed the recipe. Usually when you see nutritional values on a recipe the blogger has used an app to calculate it. I haven’t yet found an app that I think calculates accurately so for that reason I don’t include nutritional information. I’d rather not say anything than give incorrect information! This website has some links to online nutrition calculators that you could try.

  • Reply
    trysh
    October 25, 2016 at 10:30 pm

    1carrot 1 celery stalk? Is the for 1 person?

    • Reply
      Melissa
      October 27, 2016 at 11:34 am

      Serves 4

  • Reply
    Libby
    October 30, 2016 at 6:15 pm

    Does this freeze well?

    • Reply
      Melissa
      November 1, 2016 at 12:20 pm

      I´ve never tried freezing it but I don´t imagine it would be a problem. It´s similar to a minestrone and google says you can freeze that so I´d follow the same instructions.

  • Reply
    Trish
    December 14, 2016 at 12:03 am

    Very nice! Made this this evening and it was thoroughly enjoyed by everyone. We have enough for tomorrow night and we’re very happy about it! Simple, easy, and quick to pull together. Thanks for a great soup for a cold night! Definitely making this many times over.

    • Reply
      Melissa
      December 14, 2016 at 12:06 pm

      Great, thanks Trish. So glad you enjoyed it!

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