Pasta e Fagioli
A hearty and comforting one-pot soup packed with beans, pasta, and vegetables. This classic Italian-American 'pasta and beans' is made completely vegan without sacrificing any flavor, perfect for a chilly evening.
For 6 servings
Build the Soffritto Base
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the chopped onion, carrots, and celery (this mixture is called a soffritto). Sauté for 8-10 minutes, stirring occasionally, until the vegetables are soft and the onion is translucent.
- Add the minced garlic, dried oregano, dried basil, and red pepper flakes. Cook for 1 more minute until the garlic is fragrant, being careful not to burn it.
Simmer the Soup
- Pour in the crushed tomatoes and vegetable broth. Add the bay leaf, salt, and pepper. Stir to combine all ingredients.
- Increase the heat to bring the soup to a gentle boil, then reduce the heat to low, cover the pot, and let it simmer for 15 minutes. This allows the flavors to deepen and meld together.
Add Beans and Pasta
- Uncover the pot and stir in the rinsed cannellini and kidney beans, along with the dry ditalini pasta.
- Increase the heat to medium-low to maintain a steady simmer. Cook, uncovered, for 10-12 minutes, or until the pasta is cooked al dente. Stir every few minutes to prevent the pasta from sticking to the bottom of the pot.
- The soup will naturally thicken as the pasta cooks and releases its starches.
Final Touches and Serving
- Once the pasta is cooked, remove the pot from the heat. Carefully find and discard the bay leaf.
- Taste the soup and adjust the seasoning with more salt and pepper if necessary.
- Ladle the hot soup into bowls. Garnish generously with fresh chopped parsley and serve immediately. A drizzle of extra virgin olive oil on top is also delicious.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1For a creamier, thicker broth, blend or mash about half a cup of the cannellini beans with a little broth before adding them in Step 3.
- 2If you anticipate leftovers, cook the pasta separately and add it to individual bowls when serving. This prevents the pasta from absorbing too much liquid and becoming mushy overnight.
- 3Don't be afraid to add more vegetables. A handful of fresh spinach or chopped kale can be stirred in during the last 5 minutes of cooking until wilted.
- 4A parmesan rind (if not strictly vegan) or a sprig of fresh rosemary added during simmering can add another layer of savory depth.
Adapt it for your goals.
Gluten-Free
Substitute the ditalini pasta with your favorite gluten-free small pasta shape. Be sure to adjust cooking time according to the package directions.
Different BeansDifferent Beans
Feel free to swap the beans. Chickpeas (garbanzo beans) or Great Northern beans are excellent alternatives.
Spicier VersionSpicier Version
Increase the red pepper flakes to 1 teaspoon or add a finely chopped jalapeño along with the garlic for a more pronounced kick.
Extra GreensExtra Greens
Stir in 2-3 cups of chopped kale or spinach at the very end of cooking and let it wilt into the soup for added nutrients and color.
Why this is on our healthy list.
High in Plant-Based Fiber
The combination of beans and vegetables provides a significant amount of dietary fiber, which is crucial for digestive health, promoting regularity, and helping you feel full and satisfied.
Excellent Source of Protein
Cannellini and kidney beans are fantastic sources of plant-based protein, essential for building and repairing tissues, supporting muscle mass, and maintaining overall body function.
Rich in Vitamins and Minerals
This soup is loaded with vegetables like carrots, celery, and tomatoes, which supply essential nutrients including Vitamin A, Vitamin C, potassium, and antioxidants that support immune function and overall health.
Supports Heart Health
With its high fiber content, use of olive oil, and lack of cholesterol, this soup is a heart-healthy choice. Fiber can help manage cholesterol levels, and the dish is low in saturated fat.
Frequently asked questions
Each serving of this soup contains approximately 340-360 calories, making it a satisfying yet reasonably low-calorie meal.