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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.
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! 😉
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.
For this vegetarian/vegan version, I used vegetable broth, a combination of cannellini and dark red kidney beans, gluten-free pasta, canned diced tomatoes, onion, garlic, olive oil, rosemary, parsley, black pepper and salt.
What pasta works best?
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 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.
How to make this vegan pasta fagioli
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.
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.
Now that's amore! Mangia!
Ideas for serving
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.
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.
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.
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.
- 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 elbows.
- Beans: If you'd like, you can use 2 cans of cannellini or 2 cans of dark red kidney beans instead of the combination.
More vegan soup recipes
- Chickpea Noodle Soup
- Quinoa Soup with Mini Vegan Meatballs
- Creamy White Bean Soup
- Vegan Broccoli Cheese Soup
- Vegan Roasted Butternut Squash Soup
Vegan Pasta Fagioli
- 1 tbsp 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 tsp 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
- 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 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 for this recipe)
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.
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