• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Watch Learn Eat
  • Recipes
  • About
  • Resources
  • Subscribe
    • Facebook
    • Pinterest
    • YouTube
menu icon
go to homepage
  • Recipes
  • About Us
  • Resources
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • About Us
    • Resources
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » Recipes » Soup and Chili

    Vegan Pasta e Fagioli

    Published: Dec 14, 2020 by Sherri Hall · This post may contain affiliate links.

    pin showing overhead of soup in white bowl garnished with black pepper and parsley

    This one-pot pasta e fagioli is easy to make and ready in around 30 minutes. This hearty vegan soup features two types of beans, gluten-free pasta and a touch of fresh rosemary for a rich and robust flavor. Low in fat and high in both fiber and protein, this nutritious soup is also easily made oil-free.

    Jump to Recipe
    overhead of pasta e fagioli in white bowl on wooden board garnished with pepper and parsley

    We are all about delicious soup in my household.

    It's the ultimate comfort food that I know pairs well with other light recipes and can be served by itself, especially when it's a hearty and filling soup like this one.

    I was so excited to take a traditional pasta e fagioli soup and make it vegetarian and vegan-friendly.

    Jump to:
    • Why you'll love this vegan pasta e fagioli recipe
    • What is pasta e fagioli?
    • Ingredient highlights
    • What pasta works best for pasta fazool?
    • How to make vegan pasta fagioli soup
    • Helpful Tips
    • Ideas for serving this pasta and bean soup
    • Frequently asked questions
    • Substitutions for pasta fagioli
    • More vegan soup recipes
    • Vegan Pasta e Fagioli
    overhead of two bowls of soup in white bowls on wooden board

    Why you'll love this vegan pasta e fagioli recipe

    • You only need to use one pot for the cooking process, making clean up sooooo easy
    • Extremely flavorful and easy to make this hearty soup
    • Uses a lot of pantry staple inexpensive ingredients so you don't have to go run to a bunch of grocery stores for your ingredients
    • Leftovers are even better the next day
    • This great recipe warms you up from the inside out, perfect for cold days
    • A delicious Italian classic soup that the entire family will love

    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.

    When I was growing up, we pronounced this dish "pasta fazool."

    You know like in the Dean Martin song...

    "When the stars make you drool, just like pasta fazool, that's amore..."

    However you pronounce it, one thing is for sure...it is definitely drool worthy! 😉

    Ingredient highlights

    • Vegetable broth
    • Beans - I used a combo of cannellini beans and dark red kidney beans, but you can use any combo of white beans and other beans
    • Pasta - I used gluten-free pasta, but you can use regularl wheat pasta if you're not gluten-free
    • Canned diced tomato
    • Onion
    • Spices and herbs - I used garlic, rosemary, parsley, black pepper, and salt
    • Olive oil

    What pasta works best for pasta fazool?

    The best pasta to use for pasta fagioli is a small pasta shape such as shells or elbows. I used Jovial brand brown rice shells in mine.

    Although ditalini pasta is typically used in pasta fagioli, I have not seen a gluten-free version in stores.

    I was able to find this brand of ditalini on Amazon, but have not personally tried it. Feel free to give it a go and use it in place of the shells if you'd like.

    And of course, if you are not gluten-free, you can use a non GF pasta.

    I recommend cooking the pasta al dente so it holds up well in your soup.

    front view of two bowls of soup on a wooden board

    How to make vegan pasta fagioli soup

    Heat olive oil over medium in a 5-qt. soup pot.

    Add chopped onion and garlic and season with salt.

    Cook until the onion is translucent, stirring frequently (approximately 2-3 minutes).

    Add diced tomatoes and cook for 5 minutes, stirring occasionally.

    Stir in the beans and vegetable broth.

    onion and garlic cooking in olive oil in soup pot
    diced tomatoes added to the soup pot
    holding spoon showing broth and beans added to the soup

    Add a rosemary sprig and bring to a boil.

    Once boiling, cover and reduce the heat to a simmer and cook for 15 minutes.

    Use a slotted spoon or tongs to remove the rosemary sprig.

    Stir in the pasta and cook uncovered on medium-high until pasta is tender.

    Once pasta is tender, turn off the heat and stir in fresh parsley plus salt and pepper to taste.

    sprig of rosemary added to the soup
    pasta shells added to the soup
    stirring parsley into the soup after cooking

    Now that's amore! Mangia!

    holding a ladle of soup over the rest of soup in the pot

    Helpful Tips

    • Some other soup recipes call for using tomato sauce and tomato paste in addition to your diced tomatoes, but I feel like the diced tomatoes do enough for the soup. If you want to bring more of a tomato base to this soup, you can try some paste or sauce as it cooks.
    • Let this soup cool down to room temperature before transferring it to a storage container.

    Ideas for serving this pasta and bean soup

    You can enjoy it as is or garnish with some freshly ground black pepper, fresh parsley and/or some vegan Parmesan cheese.

    You can use your favorite store-bought brand of vegan Parm or try our homemade pumpkin seed Parmesan.

    This soup is perfect alongside some warm gluten-free, vegan bread or a side salad with our homemade Italian dressing.

    You can also serve it with our easy vegan and gluten-free garlic bread or with our almond flour biscuits that are oil-free and feature a grain-free option.

    Frequently asked questions

    Can I make this recipe oil-free?

    Yes! You can use a vegan Pinot Grigio or water to replace the oil used to cook the onion and garlic. See the recipe card notes below for cooking instructions.

    Can I make this soup grain-free?

    Yes, this pasta fagioli can be made grain-free by using a grain-free pasta such as a legume-based pasta. Banza, Whole Foods and Chickapea are some brands that make grain-free pasta shells.

    How do I store and reheat pasta e fagioli?

    Store the soup in an airtight container in the refrigerator for up to 3 days. Reheat the leftovers in a pot on the stovetop or in the microwave in a covered microwave-safe container until warmed throughout. When reheating, you may need to add more broth as the pasta tends to soak it up while sitting in the refrigerator.

    Can I freeze pasta fagioli?

    I don't recommend freezing as the gluten-free pasta tends to break apart and get mushy. However, if you do choose to freeze the soup, be sure to thaw completely in the refrigerator before reheating. Once defrosted, reheat the soup on the stovetop, ensuring you bring it to a boil.

    overhead soup in white bowl on wooden board with spoon and part of another bowl showing behind it

    Substitutions for pasta fagioli

    • 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 shape of pasta noodle such as elbow macaroni. And if you are not gluten-free, you can use a non GF pasta, if preferred.
    • Beans: If you'd like, you can use 2 cans of cannellini or 2 cans of dark red kidney beans instead of the combination. You can also swap these beans out for other options, like great northern beans, etc.

    More vegan soup recipes

    • Pasta e Ceci
    • Panera Black Bean Soup (Copycat)
    • Chickpea Noodle Soup
    • Quinoa Soup with Mini Vegan Meatballs
    • Creamy White Bean Soup
    • Vegan Broccoli Cheese Soup
    close-up overhead of pasta fagioli in white bowl garnished with pepper and parsley
    Print Recipe Save RecipeSaved!
    5 from 16 votes

    Vegan Pasta e Fagioli

    This one-pot pasta e fagioli is easy to make and ready in around 30 minutes. This hearty vegan soup features two types of beans, gluten-free pasta and a touch of fresh rosemary for a rich and robust flavor. Low in fat and high in both fiber and protein, this nutritious soup is also easily made oil-free. Enjoy alone, with a side salad or with our vegan and gluten-free garlic bread or almond flour biscuits.
    Course Main Course, Pasta, Soup
    Cuisine Gluten-Free, Italian, Vegan
    Keyword beans, gluten free, grain-free, one-pot, pasta, pasta e fagioli, pasta fazool, vegan, vegetarian
    Prep Time 10 minutes
    Cook Time 35 minutes
    Total Time 45 minutes
    Servings 6
    Calories 301kcal
    Author Sherri Hall

    Ingredients

    • 1 tablespoon extra virgin olive oil (For the oil-free option, use 2 tbsp. water or vegan Pinot Grigio to add some extra flavor)
    • ¼ cup chopped onion
    • 2 cloves garlic, peeled and chopped
    • ¼ teaspoon fine sea salt (plus more 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
    • 6 oz. gluten-free pasta shells (feel free to use another shape such as elbows or non GF pasta if you are not gluten-free)
    • 2 tablespoon fresh, chopped parsley *See notes below for using dried parsley instead
    • freshly ground black pepper to taste

    Instructions

    • Heat olive oil over in a 5-qt. soup pot over medium heat. Add chopped onion and garlic and season with ¼ teaspoon salt. Cook until onion is translucent, stirring frequently (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 beans and vegetable broth. Gently stir to combine.
    • Add rosemary sprig and bring to a boil. Once boiling, cover and reduce the heat to a simmer and cook for 15 minutes.
    • Use a slotted spoon or tongs to remove the rosemary sprig.
    • Stir in pasta and cook uncovered on medium-high until pasta is tender, stirring occasionally (approximately 8-12 minutes depending on which pasta you are using). 
    • Once pasta is tender, turn off the heat and stir in fresh, chopped parsley. 
    • Stir in salt and freshly ground black pepper to taste.

    (Please refer to the post above for instructional photographs and other helpful information for this recipe)

    Notes

    *To substitute dried herbs for fresh: 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.
    **For the oil-free option, add wine or water, onion, garlic and salt to taste to the soup pot. Turn heat to medium and cook until liquid has evaporated (approximately 5 minutes), stirring occasionally.
    The soup can be stored in an airtight container in the refrigerator for up to 3 days.  Leftovers can be reheated in a pot on the stovetop until warmed throughout or in the microwave in a covered microwave-safe container. 
    The nutrition information shown is an estimate provided by an online nutrition calculator. Accuracy is not guaranteed. Information shown should not be considered a substitute for a professional nutritionist’s advice.
    Nutrition was calculated based on using Jovial brown rice pasta shells. Using a different pasta may change the nutritional information. The olive oil option was also used to calculate nutrition. Using wine or water instead will change the calculation. 

    Nutrition

    Calories: 301kcal | Carbohydrates: 55g | Protein: 13g | Fat: 4g | Saturated Fat: 1g | Fiber: 10g

    This post originally appeared on Watch Learn Eat on October 19, 2018. It has been republished to reflect both recipe and photo revisions. Changes to the story were also made.

    ©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.

    You Might Also Enjoy...

    • Two white bowls filled with vegan ramen, topped with fried tofu, bok choy, and sesame seeds.
      Easy Vegan Tofu Ramen
    • Vegan Broccoli Soup Recipe
    • Panera bread black bean soup in a blue bowl, topped with sour cream, avocado, cilantro and tortilla chips.
      Copycat Panera Bread Black Bean Soup Recipe
    • close-up overhead of finished dish in white bowl with garnish
      Pasta e Ceci (Pasta and Chickpeas)

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Christie

      March 19, 2020 at 3:38 pm

      5 stars
      This vegan pasta e fagioli sounds and looks FANTASTIC!! I would love to try this. I also love how it's gluten free too!

      Reply
      • Sherri Hall

        March 20, 2020 at 10:12 am

        Thank you Christie! Hope you enjoy it if you give it a try! 🙂

        Reply
    2. Roxanne

      June 02, 2019 at 10:58 am

      Can this soup be made in a slow cooker?

      Reply
      • Sherri Hall

        June 02, 2019 at 11:35 am

        Hi Roxanne...I haven't tried making it in a slow cooker before, so I'm not sure how it would turn out. You might have to adjust the measurement of the vegetable broth as liquid won't boil off in the slow cooker. If you give it a try, let me know. Thanks and have a great day!

        Reply
    3. Dawn @ Words Of Deliciousness

      November 04, 2018 at 2:36 pm

      5 stars
      I love this Pasta e Fagioli. Great comfort food for these cold months.

      Reply
      • Sherri Hall

        November 06, 2018 at 11:45 am

        Thank you Dawn! 🙂

        Reply
    4. Natalie

      October 29, 2018 at 1:13 pm

      5 stars
      Now this is what I call a true Fall hearty dish. I love the flavors and how easy this is to make. Perfect family dinner for busy weekdays. I'm saving this to try. Looks and sounds super delicious!

      Reply
      • Sherri Hall

        October 29, 2018 at 7:27 pm

        Thank you Natalie! I hope you enjoy! 🙂

        Reply
    5. Tanya Harris

      October 29, 2018 at 8:25 am

      5 stars
      This sounds like a great soul warming soup that everyone can enjoy. I love that this is grain and gluten-free those recipes are hard to find.

      Reply
      • Sherri Hall

        October 29, 2018 at 7:26 pm

        Thank you Tanya! The chickpea pasta made of just chickpeas and lentils allowed for this dish to not only be gluten-free, but grain-free too...a win, win! 🙂

        Reply
    6. Karyl Henry

      October 29, 2018 at 6:39 am

      5 stars
      I've never tried chickapea pasta before, but I love chickpeas, so I'll have to find some and try it out. This soup looks really warm and comforting, perfect for this cooler weather

      Reply
      • Sherri Hall

        October 29, 2018 at 7:25 pm

        Definitely give it a try when you can...if you can't get it in stores by you, it's available on Amazon. Thanks so much, Karyl! 🙂

        Reply
    « Older Comments

    Primary Sidebar

    close-up of blog author standing in kitchen holding a whisk.

    About Sherri

    Founder, Author, Recipe Developer, & Photographer

    With a lifelong passion for cooking, I specialize in creating easy meatless meals that are omnivore-approved!

    Learn more about me

    Popular

    • collage of 4 of the recipes from the broccoli cheese soup side dish collection.
      What to Serve with Broccoli Cheese Soup: 25 Best Side Dishes
    • ripe avocados on store shelf.
      How to Buy and Store Avocados So They Last Longer
    • Front view of tofu on a plate.
      How Long Does Tofu Last?
    • close-up overhead of mashed potatoes in white bowl with spoon behind it
      Creamy Dairy-Free Mashed Potatoes

    Footer

    ↑ back to top

    About

    • About
    • Privacy Policy
    • Disclaimer
    • Affiliate Disclosures

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    As an Amazon Associate, we earn from qualifying purchases.

    This website generates income via ads.

    Copyright © 2023 Watch Learn Eat | Hall Media LLC