Vegan Pasta 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.

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.

Ingredient highlights

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.

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

How to make pasta and bean soup - step by step

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.

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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.

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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.

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.

FAQ

Substitutions

• 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. 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.

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

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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