Italian pasta and bean soup, or pasta e fagioli, is a classic Italian soup that’s a cousin to minestrone, and one that’s “accidentally vegan.”
This hearty main dish soup is a welcome warm-up on a chilly day. Any short shape of pasta will do — use up what’s in your pantry. I like to make it with penne, shells, or twists, depending on what’s on hand.
Serve with a crusty bread and a simple salad, or a platter of raw vegetables with an easy dip such as Avocado, Tahini, and Spinach Dip. Recipe adapted from Vegan Soups and Hearty Stews for All Seasons by Nava Atlas.
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 3 large celery stalks, diced
- 3 medium carrots, peeled and sliced
- 28-ounce can crushed tomatoes
- 2 vegetable bouillon cubes
- 2 teaspoons Italian seasoning
- 6 cups water
- 2 heaping cups (uncooked) pasta, any small shape (like ditalini)
- Two 15-ounce cans cannellini or pink beans, drained and rinsed, or 3 cups cooked beans
- Salt and freshly ground pepper to taste
- 1/4 cup chopped fresh parsley, or fresh oregano leaves as desired
- Heat the oil in a large soup pot. Add the onion and sauté over medium heat until translucent. Add the garlic and celery and continue to sauté until all are golden.
- Add the carrots, tomatoes, bouillon cubes, seasoning, and water. Bring to a slow boil, then lower the heat, cover and simmer gently for 20 minutes.
- Meanwhile, cook the pasta according to package directions in a separate saucepan until al dente, then drain. Add it to the soup along with the beans. Simmer gently for 5 minutes longer.
- Adjust the consistency with a little more water if the soup is too crowded. Season with salt and pepper, stir in the parsley, and serve.
Amount Per Serving:Calories: 343Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 636mgCarbohydrates: 62gFiber: 16gSugar: 13gProtein: 15g
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See lots more vegan soups & stews.