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Vegan Pasta e Fagioli [Gluten-Free, Grain-Free]

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This Vegan Pasta e Fagioli Soup Recipe features two types of beans, chickpea-lentil pasta and a touch of fresh rosemary for a delicious and robust flavor.
Vegan Pasta e Fagioli
♪ 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.”

Vegan Pasta e Fagioli
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…

Moving on…

So, let’s talk soup

Vegan 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. And the combination of red kidney beans, cannellini beans and Chickapea brand pasta makes this soup a protein-packed powerhouse!

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. Since it’s not sold in stores where I live, I always order mine from Amazon. If you’re interested in the shells I used for this dish, you can buy them here. The brand also offers some other shapes, such as penne and spirals.

Vegan Pasta e Fagioli
I also recommend my favorite canned diced tomatoes by Tuttorosso. I grew up on this brand and have consistently used Tuttorosso products since I learned how to cook. For the kidney beans, cannellini beans and vegetable broth, I chose 365 Everyday Value brand by Whole Foods. You can either buy them at most Whole Foods locations or on Amazon. Unfortunately, the 365 products aren’t always available on Amazon as they sell out quickly.

Please note that the 365 vegetable broth is made in a facility that processes wheat, so if you are sensitive to that, you can use a certified gluten-free brand, such as Pacific.

Vegan Pasta e Fagioli

Learn how to Make it

Vegan Pasta e Fagioli
In order to make this Vegan Pasta e Fagioli, 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. Cook the shallot and garlic on medium-low for 3 minutes, stirring occasionally. Add diced tomatoes and cook for 5 minutes on medium. 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.

Vegan Pasta e Fagioli
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.

Vegan Pasta e FagioliGarnish as desired…maybe some more fresh, chopped parsley and some vegan Parmesan cheese perhaps. 🙂

Vegan Pasta e Fagioli
And that my friends…well, that’s AMORE! Now, mangia people, mangia!

Vegan Pasta e Fagioli
5 from 14 votes
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Vegan Pasta e Fagioli

This Vegan Pasta e Fagioli Soup Recipe features two types of beans, chickpea-lentil pasta and a touch of fresh rosemary for a delicious and robust flavor.
Course Soup
Cuisine Italian
Keyword beans, gluten free, grain-free, pasta, pasta e fagioli, pasta fazool, vegan, vegetarian
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4 -6 people
Author Sherri Hall

Ingredients

  • 1 tbsp olive oil (extra virgin)
  • 2 tbsp chopped shallot
  • 2 cloves garlic (peeled and chopped)
  • Kosher salt to taste
  • 28 oz. canned diced tomatoes
  • 1 (15 to 15.5) oz. can cannellini beans (drained and rinsed, cans vary in size by brand)
  • 1 (15 to 15.5) oz. can dark red kidney beans (drained and rinsed, cans vary in size by brand)
  • 32 oz. low sodium vegetable broth (use certified gluten-free if needed)
  • 1 sprig Rosemary
  • 4 oz. Chickapea pasta shells
  • 2 tbsp fresh, chopped parsley
  • freshly ground black pepper to taste

Instructions

  1. Heat olive oil over in a soup pot over medium-high heat. 

  2. Then add chopped shallot and garlic and season with kosher salt to taste. Cook  on medium-low for 3 minutes, stirring occasionally.

  3. Add diced tomatoes and their juice and cook over medium heat for 5 minutes. 

  4. Add the beans and vegetable broth. Gently stir to combine.

  5. Add rosemary sprig and bring to a boil. Once boiling, reduce the heat to a slow simmer and cook covered for 15 minutes.

  6. Use a slotted spoon to remove the rosemary sprig and any large pieces of rosemary that many have fallen off during the cooking process. 

  7. Stir in the pasta and cook uncovered on medium-high until pasta is tender (approximately 8-12 minutes). 

  8. Continue to remove large pieces of rosemary with slotted spoon as they float to the top. 

  9. Once pasta is tender, turn off the heat and stir in fresh, chopped parsley. 

  10. Season with kosher salt and freshly ground black pepper to taste.

So, what do you think? Let me know in the comments below. And if you make this recipe, tag @watchlearneat in your photos on Instagram. 🙂

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Want more soup? Try one of these recipes next:

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Reader Interactions

Comments

  1. Ah! Pasta fazool is a classic! I remember Laura raving about this soup when I first met her. At the time, I didn’t know what it was, but it has become a winter-time staple in our house. This version looks delicious, Sherri! It’s amazing how so much flavor can come from such a simple recipe! Now I’m craving pasta fazool for dinner tonight…and I’ve also got ‘That’s Amore’ stuck in my head. Thanks a lot for that one! 🙂

    Reply

  2. Nothing beats a good soul-warming soup like this. Gluten and grain free! It doesn’t get much better 🙂

    Reply

  3. One of my favourite soups of all time is with pasta and beans. Theres something so perfect about the combination of beans (especially cannellini beans) with tomato and pasta and your recipe looks simply amazing. Thanks for sharing!

    Reply

  6. Now this is definitely my kind of soup It sounds and looks awesome. I love the flavoursome combination of the ingredients. Perfect for lunch or dinner on a chilly day.

    Reply

  7. I love the option of having gluten-free pasta and I love the idea of chickpea pasta. SimpleThis sauce sounds so amazing in simple. Saving this folate

    Reply

  9. I started to comment and erased everything I wrote — it was about your “pronunciation” of fagioli. Anyway, your dish looks good and rich and I bet you don’t even realize it’s gluten free. My mamma made this dish a lot. It’s one of our favorites.

    Reply

    • LOL…I’ve done that so many times. Thanks so much, Marisa! The chickpea pasta is just so perfect in this soup and soaked in all the broth, you definitely can’t tell it’s gluten-free. So nice to have a family favorite. 🙂

      Reply

  11. I LOVE chickpea pasta, and I’m always looking for new, creative ways to use it. This soup is just what I’ve been looking for: easy, healthy, and delicious. Great recipe!

    Reply

  12. This looks so delicious! I’m a huge soup fan so this Pasta e Fagioli is right up my alley! I’m all about using gluten free pasta whenever I can.

    Reply

  13. 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

  14. 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

    • 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

  15. 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

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