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.

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.

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!

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! And if you’re a fan hearty of Italian soups, you’ll love my version of vegan white bean and kale soup with a secret ingredient in place of the Parmesan cheese!

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.

Wanna see how easy Vegetarian Pasta Fagioli is to make? Watch the video!

Esta receta para pasta e fagioli vegetariana es una sopa italiana sencilla y rústica que es extremadamente fácil de hacer y puede estar lista en tan sólo treinta minutos. Lo que es maravilloso de esta pasta e fagioli es que es como dos recetas en una – añadir un poco más de caldo para una sopa o un poco menos para un plato de pasta!

Vegetarian Pasta Fagioli

Yield: Serves 4
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes

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.


  • 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.

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Nutrition Information:
Yield: 4
Amount Per Serving: Calories: 378Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 496mgCarbohydrates: 66gFiber: 15gSugar: 8gProtein: 21g

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  • 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
      July 14, 2016 at 8:27 am

      Thanks Angie, let me know if you try it!

    • Reply
      January 21, 2018 at 6:30 pm

      How many servings does this make? We are 5 people I’m thinking I might have to double the recipe

      • Reply
        January 23, 2018 at 9:47 am

        It serves 4

  • Reply
    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
      August 26, 2016 at 9:51 pm

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

  • Reply
    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

    • Reply
      September 4, 2016 at 10:06 pm

      Thank you Lucie!

  • Reply
    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
      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
    October 25, 2016 at 10:30 pm

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

    • Reply
      October 27, 2016 at 11:34 am

      Serves 4

  • Reply
    October 30, 2016 at 6:15 pm

    Does this freeze well?

    • Reply
      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
    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
      December 14, 2016 at 12:06 pm

      Great, thanks Trish. So glad you enjoyed it!

  • Reply
    April 20, 2017 at 12:29 am

    Just made this for dinner. I doubled the zucchini since I just bought a bag of slightly bruised zucchini for 99¢ on the discount produce rack. I didn’t have spinach, so I omitted that. This turned out really well! Thanks for an awesome recipe!

    • Reply
      April 24, 2017 at 10:18 am

      Thank you! Glad you enjoyed it!

  • Reply
    July 6, 2017 at 4:49 pm

    Thanks for the recipe I will be trying it tonight.

  • Reply
    Taylor Ewers
    July 31, 2017 at 1:24 am

    Can you put it in a crock pot ?

    • Reply
      August 1, 2017 at 9:48 am

      Probably. I don´t have one so I´ve never tried but I imagine it´s like any other soup in a slow cooker.

  • Reply
    Amy Guinn
    August 17, 2017 at 7:06 pm

    How about doing this in a crockpot? Of course cook pasta separate as well and wait ti add the spinach in till right before serving.

    • Reply
      August 20, 2017 at 5:23 pm

      I don’t have a crock pot so I’ve never tried but it the way you suggest sounds like it would work fine!

  • Reply
    October 7, 2017 at 8:54 pm

    so yummy! i added broccoli and cauliflower, as well as mushrooms and vegan ground beef !!

  • Reply
    March 14, 2018 at 1:08 am

    Turned out great! Thank you.

  • Reply
    Tanya Lovett
    April 15, 2018 at 11:08 pm

    This dish was delicious!

  • Reply
    July 4, 2018 at 2:41 am

    Can I keep in the fridge for a couple days?

    • Reply
      July 6, 2018 at 9:01 am

      Yes, but I recommend keeping the pasta separate from the soup or else it will suck up all the broth.

  • Reply
    October 25, 2018 at 8:25 am

    Are these vegan Pasta I can’t find vegan pasta anywhere help me please

    • Reply
      November 10, 2018 at 9:47 am

      Most Italian pasta is vegan. Just semolina. Look in the pasta isle for 100 percent semolina.

  • Reply
    December 21, 2018 at 9:11 pm

    This is seriously delicious soup. I always double it because we like to have lots of extras. I keep the pasta and the soup separate so we can store it. It is perfect just the way it is too! So yummy! Thank you!

  • Reply
    February 20, 2019 at 12:41 am

    The pasta fagioli looks delicious! The colors on it look really pretty, but to add a beautiful dark green to it, can I add broccoli to the mix? My family has only been having lots of meat and junk food recently, and I’m greatly concerned about their health. This healthy recipe would surely make them crave a bowl or two.

  • Reply
    March 31, 2019 at 10:32 pm

    We just made this. It is delicious and so easy! We had some rose wine left over so we put that in as well. We’ll be making this for years to come
    Thank you for this recipe.

  • Reply
    Rachel Groesser
    April 30, 2019 at 12:39 am

    This recipe came out perfect! Made it tonight and it was delicious. Probably my new favorite soup recipe. Thanks!

  • Reply
    November 15, 2019 at 9:08 pm

    Love love this recipe! It’s a staple in my meals list now. Thank you!

  • Reply
    January 17, 2020 at 1:09 am

    HI Melissa
    I made the soup tonight for dinner. It was better than I expected, delicious! I even made the beans from scratch. That was easy too I just had to make sure I started a couple of hours sooner. I’m glad I made double the recipe so I have plenty leftover. Thank you for an excellent recipe, I will be making this soup often.

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