This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please read my full disclosure here.
Made in just one pot, this Vegan Pasta e Fagioli features two types of beans, chickpea pasta and a touch of fresh rosemary for a delicious and robust flavor. Enjoy this pasta fagioli soup on its own, with your favorite gluten-free, vegan bread or with a side salad.
♪ 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…
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. 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 chickpea pasta makes this soup both a fiber-filled and protein-packed powerhouse!
What chickpea pasta works best in this pasta fagioli soup recipe?
For this recipe, I used Chickapea brand pasta. 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.
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 if you are a Prime Pantry subscription holder.
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.
how to make this 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. I suggest some more fresh, chopped parsley and some vegan Parmesan cheese perhaps. 🙂 Enjoy this soup by itself or with your favorite gluten-free, vegan bread or a side salad.
And that my friends…well, that’s AMORE! Now, mangia people, mangia!
Want more vegan and gluten-free soup? Try our Chickpea Noodle Soup next.
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 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
- 4 oz. chickpea pasta shells (such as Chickapea, Whole Foods Market, Banza)
- 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 6-11 minutes depending on which pasta brand you are using).
- 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.
©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.