The Art of Soups & Stews is a monthly recipe column in which Devorah Bowen, creator of The Yummy Vegan and Best of Vegan contributor, delves into her treasure trove of satisfying, comforting, cost-effective, and low waste vegan soup and stew recipes to share them with you! In today’s article, Devorah shares her recipe for Pasta Fagioli, a delicious Italian Pasta and Bean Soup.
Table of Contents
Simple & Delicious – Pasta Fagioli
Pasta Fagioli translates to pasta and beans, simple and delicious. It can be made brothy like a soup or thicker like a stew. There are as many versions as there are Italian Nonnas and I’m sure all of them are tasty! What’s nice is there are only two must haves: small pasta like ditalini or tubetti and a white bean like cannellini or great northern, the rest is up to you.
Also, keep the vegetables to a minimum or you’ll be heading into minestrone territory. Traditional Pasta Fagioli uses lard or pancetta but for this vegan version we’ll build flavor with a good olive oil and vegan parmesan. That’s pretty much all you need to know to make the most comforting bowl of pasta and beans!
Ingredients You’ll Need
Note: this recipe makes 4-5 servings, you can adjust the amount of servings and get the exact amounts for each ingredient via the recipe card below.
- PASTA: Small Pasta (Ditalini, Tubetti or Macaroni).
- BEANS: White Beans (Cannellini, Navy or Northern).
- VEGETABLES: Celery, Carrots, Onion, Garlic minced, Whole Tomatoes.
- VEGAN CHEESE: Grated Vegan Parmesan or hard vegan Parmesan.
- CONDIMENTS & SPICES: Vegetable or Vegan Chicken Broth, Olive Oil, Bay Leaves, Salt & Pepper, red chili flakes (optional).
- TO SERVE: Chopped Parsley, more Grated Vegan Parmesan, Toasted bread.
How to Make This Pasta Fagioli Dish
Sauté the Onions
Heat the olive oil In a large soup pot on medium heat. Add in the diced onions and sauté until translucent, about 5-7 minutes. If using red chili flakes, add them now as well.
Add the Vegetables and Beans
Add in the diced celery, carrots and garlic and continue cooking until the garlic becomes fragrant, about 2-3 minutes. Season with salt & pepper and add in the rinsed beans and mix well.
Add the Vegan Parmesan, Tomatoes & Broth, Then Mix & Cook
Add in the bay leaves and chunk of hard vegan parmesan (or grated) and mix well. Add in the crushed tomatoes and broth. Mix well and cover the pot. Lower the heat to medium low. Cook for 30-35 minutes or until all vegetables are soft.
RECIPE TIP: If you like a thicker style stew, remove the bay leaves and blend about 1/4 of the soup. Skip this part for a more brothy soup.
Add the Pasta
Bring the soup to a soft boil. Add in the pasta and cook uncovered making sure to stir to prevent sticking. Cook until al dente (this will take longer than the time on the package suggests, because it’s cooking in the soup). Keep checking the pasta until you are happy with the texture. You can add more water (2 cups or more) if you find the soup getting extra thick, which it will as the pasta releases starch and takes on broth.
Taste Test, Serve, and Enjoy!
Check for seasoning, adjust with salt and pepper as needed. Serve hot with chopped parsley, grated parmesan and crusty toasted bread for dipping.
Pasta Fagioli – Recipe Card
Find the full ingredient list & instructions for this Pasta Fagioli dish in the recipe card below. For step by step photo instructions, be sure to read the full article above.
Pasta Fagioli (Italian Pasta & Bean Soup)
Ingredients
- 8 oz
small Pasta (Ditalini, Tubetti or Macaroni)
- 30 oz White Beans - Cannellini, Navy or Northern
- 2 ribs Celery - diced 2 smallish Carrots, diced
- 1 small
Onion, diced
- 3 cloves Garlic, minced
- 1/3 cup Grated Vegan Parmesan - or 2” piece of hard vegan Parmesan
- 28 oz Whole Tomatoes, (hand crushed)
- 4 cups Vegetable or Vegan Chicken Broth
- 3 Tbsp Good Olive Oil
- 2
Bay Leaves
- Salt & Pepper - to taste
- 2 cups Water as needed
- 1 pinch of red chili flakes - optional
To Serve
chopped Parsley
- for garnish- Grated Vegan Parmesan
- Toasted bread
Instructions
- Heat the olive oil In a large soup pot on medium heat. Add in the diced onions and sauté until translucent, about 5-7 minutes. If using red chili flakes, add them now as well.
- Add in the diced celery, carrots and garlic and continue cooking until the garlic becomes fragrant, about 2-3 minutes. Season with salt & pepper and add in the rinsed beans and mix well.
- Add in the bay leaves and chunk of hard vegan parmesan (or grated) and mix well. Add in the crushed tomatoes and broth. Mix well and cover the pot. Lower the heat to medium low. Cook for 30-35 minutes or until all vegetables are soft.
- If you like a thicker style stew, remove the bay leaves and blend about 1/4 of the soup. Skip this part for a more brothy soup.
- Bring the soup to a soft boil. Add in the pasta and cook uncovered making sure to stir to prevent sticking. Cook until al dente (this will take longer than the time on the package suggests, because it’s cooking in the soup). Keep checking the pasta until you are happy with the texture. You can add more water (2 cups or more) if you find the soup getting extra thick, which it will as the pasta releases starch and takes on broth.
- Check for seasoning, adjust with salt and pepper as needed. Serve hot with chopped parsley, grated parmesan and crusty toasted bread for dipping.
Equipment
Notes
More Vegan Recipes You Might Like
- Vegan Italian Wedding Soup
- Italian Veggie Sheet Bake
- Herby Lentil “Meatballs” And Garlic Bread
- Vegan One-Pot Sun-Dried Tomato & Chickpea Stew
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