This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. I also earn from qualifying purchases through additional affiliate programs. Please read my full disclosure here.
Made in just one pot, this Vegan Pasta e Fagioli features two types of beans, chickpea pasta and a touch of fresh rosemary for a delicious and robust flavor. Enjoy this protein-packed, gluten-free pasta fagioli soup on its own, with a side salad or with our vegan garlic bread or almond flour biscuits.
♪ That's amore! ♫
I just cannot get this song out of my head.
And although I have much amore (love) for this soup, I really need to stop singing about it.
All I want to do is write this blog post, but I CAN'T STOP SINGING!
It all started when I sat down to gather my thoughts.
When I was growing up, we pronounced this soup "pasta fazool."
That's when I remembered the line from the song: "just like pasta fazool...that's amore."
And now it's stuck.
And it's making me crazy...and not to mention a little hungry...because this Pasta e Fagioli is droolworthy!
I mean Dean Martin did say it would make you drool. 😉
What is pasta e fagioli?
In English, Pasta e Fagioli translates to pasta and beans, which are the two must-have ingredients for this classic Italian dish.
There are many variations regarding the rest of the ingredients, but I like to keep mine simple, yet delicious.
This version is super easy to prepare in just one pot but is still loaded with flavor.
What pasta works best?
For this recipe, I chose to use chickpea pasta instead of traditional pasta, making the soup both gluten-free and grain-free.
For these photos, I used the Chickapea brand pasta shells.
If you haven't heard of Chickapea, it is a gluten-free, grain-free pasta made entirely of organic chickpeas and lentils that boasts 15 grams of protein per 2-ounce serving.
I highly recommend giving this nutrient-rich pasta a try.
Other ingredients you'll need
Besides the chickpea pasta, you'll also need the following:
- Diced Tomatoes
- Cannellini Beans
- Dark Red Kidney Beans
- Low Sodium Vegetable Broth (use certified gluten-free if needed)
- Fresh Rosemary
- Fresh Parsley
- Olive Oil
- Freshly Ground Black Pepper
FYI- The combination of red kidney beans, cannellini beans and chickpea pasta makes this soup both a fiber-filled and protein-packed powerhouse!
How to make this vegan pasta fagioli soup
The first thing you need to do is heat some olive oil over medium-high in your soup pot.
Then, add chopped shallot and garlic and season with kosher salt to taste.
Saute the shallot and garlic until shallot is translucent, stirring occasionally (approximately 3 minutes).
Add diced tomatoes and cook for 5 minutes over medium heat, stirring occasionally.
Gently stir in the beans and vegetable broth. Add a rosemary sprig and bring to a boil.
Once boiling, reduce the heat to a slow simmer and cook covered for 15 minutes.
Use a slotted spoon to remove the rosemary sprig and any large pieces of rosemary that many have fallen off during the cooking process.
Stir in the pasta and cook uncovered on medium-high until pasta is tender (approximately 8-12 minutes).
You may find additional rosemary pieces floating to the top and can continue to remove them.
Once pasta is tender, turn off the heat and stir in fresh, chopped parsley.
Season with kosher salt and freshly ground black pepper to taste.
And that my friends...well, that's AMORE! Now, mangia people, mangia!
What to serve with this soup
You enjoy as is or garnish the soup with some more fresh, chopped parsley and some vegan Parmesan cheese.
You can use your favorite store-bought brand or try our homemade vegan Parmesan.
The soup is perfect alongside some gluten-free, vegan bread or a side salad.
Can I make this recipe oil-free?
Yes! You can use a vegan Pinot Grigio to replace the oil used to saute the shallot and garlic. See the recipe card notes below for cooking instructions.
- Herbs: If you don't have fresh herbs, you can use dried herbs instead. For the rosemary, use 1 teaspoon dried rosemary in place of the sprig. For the parsley, use 2 teaspoons dried parsley instead of the fresh. Stir in both of the dried herbs right after adding the vegetable broth.
- Pasta: If you prefer, you can use a different gluten-free pasta in place of the chickpea pasta, such as lentil, quinoa, brown rice, etc. Depending on what pasta you use, the soup may no longer be grain-free. You can also use a shape other than shells, but I would suggest one similar in size, such as elbows.
- Shallot: You can use 2 tablespoons of chopped onion in place of the shallot, if preferred.
Storing and reheating leftovers
Store the soup in an airtight container in the refrigerator for up to 3 days. Reheat the leftovers in a pot on the stovetop until warmed throughout or in the microwave in a covered microwave-safe container.
Leftovers can also be frozen for up to 3 months; however, the pasta may break apart and get mushy during reheating. If frozen, defrost completely in the refrigerator before use. Once defrosted, reheat on the stovetop, ensuring you bring the soup to a boil.
When reheating, you may need to add more broth as the pasta tends to soak it up during storage.
Want more vegan and gluten-free soup? Try these next:
Vegan Pasta e Fagioli
- 1 tbsp extra virgin olive oil (For the oil-free option, use 2 tbsp. vegan Pinot Grigio)
- 2 tbsp chopped shallot (Substitute 2 tablespoons of chopped onion, if preferred)
- 2 cloves garlic (peeled and chopped)
- Sea salt or kosher salt to taste
- 28 oz. canned diced tomatoes
- 1 (15 oz.) can cannellini beans (drained and rinsed)
- 1 (15 oz.) can dark red kidney beans (drained and rinsed)
- 32 oz. low sodium vegetable broth (use certified gluten-free if needed)
- 1 sprig rosemary *See notes below for using dried rosemary instead
- 4-6 oz. chickpea pasta shells (such as Chickapea, Whole Foods Market, Banza; you can substitute any GF pasta shells or another similar size shape instead, if desired)
- 2 tbsp fresh, chopped parsley *See notes below for using dried parsley instead
- freshly ground black pepper to taste
- Heat olive oil over in a soup pot over medium-high heat. Add chopped shallot and garlic and season with kosher salt to taste. Saute the shallot and garlic until shallot is translucent, stirring occasionally (approximately 2-3 minutes). See notes below for the oil-free option.
- Add diced tomatoes and their juice and cook over medium heat for 5 minutes, stirring occasionally.
- Add the beans and vegetable broth. Gently stir to combine.
- Add rosemary sprig and bring to a boil. Once boiling, reduce the heat to a slow simmer and cook covered for 15 minutes.
- Use a slotted spoon to remove the rosemary sprig and any large pieces of rosemary that many have fallen off during the cooking process.
- Stir in the pasta and cook uncovered on medium-high until pasta is tender (approximately 8-12 minutes depending on which pasta brand you are using). Use 4 oz. pasta if you like more broth in your soup and up to 6 oz. if you prefer more pasta.
- Continue to remove large pieces of rosemary with slotted spoon as they float to the top.
- Once pasta is tender, turn off the heat and stir in fresh, chopped parsley.
- Season with kosher salt and freshly ground black pepper to taste.
(Please refer to the post above for instructional photographs for this recipe)
©Watch Learn Eat. All content and images are copyright protected. Recipes and images are not to be used or republished without prior permission. If you adapt this recipe, please re-write the recipe in your own words, and link back to this post for the original recipe.