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
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.
- 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
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! 😉
- 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
- 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.
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.
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!
- 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.
Frequently asked questions
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.
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
Vegan Pasta e Fagioli
- 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
- 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)
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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