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.
♪ 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.”
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…
So, let’s talk soup
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.
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.
Learn how to Make it
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.
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.
Garnish as desired…maybe some more fresh, chopped parsley and some vegan Parmesan cheese perhaps. 🙂
And that my friends…well, that’s AMORE! Now, mangia people, mangia!
Vegan Pasta e Fagioli
- 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
Heat olive oil over in a soup pot over medium-high heat.
Then add chopped shallot and garlic and season with kosher salt to taste. Cook on medium-low for 3 minutes, stirring occasionally.
Add diced tomatoes and their juice and cook over medium heat for 5 minutes.
Add the beans and vegetable broth. Gently stir to combine.
Add rosemary sprig and bring to a boil. Once boiling, reduce the heat to a slow simmer and cook covered for 15 minutes.
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).
Continue to remove large pieces of rosemary with slotted spoon as they float to the top.
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.
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. 🙂
PIN IT FOR LATER
Want more soup? Try one of these recipes next:
- Creamy Roasted Butternut Squash Soup [Gluten-Free, Vegan]
- Creamy White Bean Soup [Gluten-Free with Vegetarian & Vegan Options]
- Mini Chicken Meatball Soup with Quinoa [Gluten-Free]
- Lightened Up Cream of Mushroom Soup [Gluten-Free with Vegetarian Option]
This post contains affiliate links. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn a small commission (at no extra cost to you) when you purchase from Amazon through our link.
©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.