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close-up overhead of pasta fagioli in white bowl garnished with pepper and parsley

Vegan Pasta e 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. Enjoy alone, with a side salad or with our vegan and gluten-free garlic bread or almond flour biscuits.
Course Main Course, Pasta, Soup
Cuisine Gluten-Free, Italian, Vegan
Keyword beans, gluten free, grain-free, one-pot, pasta, pasta e fagioli, pasta fazool, vegan, vegetarian
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 6
Calories 301kcal



  • 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.



*To substitute dried herbs for fresh: 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.
**For the oil-free option, add wine or water, onion, garlic and salt to taste to the soup pot. Turn heat to medium and cook until liquid has evaporated (approximately 5 minutes), stirring occasionally.
The soup can be stored in an airtight container in the refrigerator for up to 3 days.  Leftovers can be reheated in a pot on the stovetop until warmed throughout or in the microwave in a covered microwave-safe container. 
The nutrition information shown is an estimate provided by an online nutrition calculator. Accuracy is not guaranteed. Information shown should not be considered a substitute for a professional nutritionist’s advice.
Nutrition was calculated based on using Jovial brown rice pasta shells. Using a different pasta may change the nutritional information. The olive oil option was also used to calculate nutrition. Using wine or water instead will change the calculation. 


Calories: 301kcal | Carbohydrates: 55g | Protein: 13g | Fat: 4g | Saturated Fat: 1g | Fiber: 10g