Vegetarian Pasta Fagioli – Veggies Don’t Bite – Jarastyle

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A collage of three photos with a bowl of pasta fagioli soup, the vegetables being sauteed in a pot and the pot with the broth added to the soup and overlay text.A collage of three photos with a bowl of pasta fagioli soup, the vegetables being sauteed in a pot and the pot with the broth added to the soup and overlay text.A white bowl with a pasta, bean and vegetable soup inside with a spoon next to it on a blue towel.A white bowl with a pasta, bean and vegetable soup inside with a spoon next to it on a blue towel.

This vegetarian pasta fagioli recipe is a hearty Italian soup filled with flavor! A mix of vegetables, beans and herbs make for an incredible meal done in 30 minutes.

Add in optional veggie sausage for even more flavor, it’s as good as the traditional version. A perfect family meal!

A pasta fagioli soup with beans, vegetables and pasta in a white bowl on a blue towel.

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This post was originally published on January 13, 2020.

This post was sponsored by NOW Foods but the content and opinions expressed are fully my own.

I love a good one pot meal that encompasses all you need for a filling dinner. This one is a kid favorite and I always feel good knowing they are not only getting all of their nutrients, but they won’t be hungry 10 minutes later since it’s filled with protein! We love to top with vegan Parmesan.

Ingredients

This recipe was inspired by a dish my husband used to have as a child. He called it pasta beans (most people call it pasta e fagioli, or pasta fagioli) and has asked me to recreate it for years now.

So I got to work, and let his nose and taste buds guide me. I knew I had nailed it when he walked into the house declaring it smelled like when he was growing up and then proceeded to scarf down two bowlfuls.

  • Mirepox – the classic combination of chopped onion, carrots, and celery offer a great depth of flavor. Sweet or yellow onions are best.
  • Garlic – freshly minced garlic cloves will result in the best taste. However, jarred minced garlic can be used as well.
  • Fresh herbs – rosemary leaves give the perfect taste to the soup, but other herbs such as parsley, basil, thyme, oregano, or even dried bay leaves can be added in as well.
  • Beans – great northern beans are my preferred variety, but other white beans such as cannellini beans or navy beans are great as well. For best results use canned including the liquid. Adding the liquid with the beans will help thicken the dish. You can rinse and drain them if you prefer.
  • Tomatoes – choose a can of plain diced or crushed tomatoes. Make sure to find no salt added if you are watching your sodium.
  • Broth – keep the recipe vegetarian by using vegetable broth. Otherwise chicken broth is another option. Use low sodium if needed.
  • Pasta – we use a gluten-free pasta in elbow macaroni, but any small pasta shape will work.
  • Sea salt & black pepper
  • Optional protein – I include 2 links of veggie sausage for added flavor, but if you eat meat feel free to use standard Italian sausage. If you choose to skip this, you may need to add more salt. Pancetta and bacon are other popular additions, use my mushroom bacon to keep the soup vegetarian!

Tips for using pasta in soup

Here’s the thing about pasta in liquid meals…it gets soggy. Fast. So when it comes to nailing the perfect texture you need to pay attention to a few things:

  1. Take it off the heat at the right time.
  2. Make sure you use good pasta.

As you are cooking this, the pasta is something you add at the very end. You add it, then simmer and begin trying the texture at about 5 minutes in. As soon as you hit that point of al dente but almost still hard, you take it off. As it sits there it will cook to the perfect doneness.

I used one of my favorite gluten free pastas in this recipe, the Living NOW Organic Quinoa Macaroni. It is gluten free, but also free of the major common allergens. So for those of you looking for allergy friendly, it’s perfect.

I absolutely love the texture of this pasta and it cooks perfectly in this vegan pasta fagioli. Plus it stays firm and doesn’t melt away like others do. The base is rice, quinoa and amaranth.

Top view of box of quinoa macaroni pasta on a grey towel.Top view of box of quinoa macaroni pasta on a grey towel.

How to Make Vegetable Pasta Fagioli

This is such a quick and easy soup recipe filled with everything you need for a one pot meal!

  1. Sauté the veggies in olive oil, or in vegetable broth to make the soup oil free.
  2. Add the sausage if using.
  3. Stir in the broth, tomatoes and beans.
  4. Add the pasta and simmer.
  5. Serve!

Wooden spoon sautéing vegetables in a pot.Wooden spoon sautéing vegetables in a pot.

Sausage and vegetables being mixed in a pot by a wooden spoon.Sausage and vegetables being mixed in a pot by a wooden spoon.

Wooden spoon mixing vegetable soup in a pot.Wooden spoon mixing vegetable soup in a pot.

Hand pouring box of quinoa macaroni into a pot of soup.Hand pouring box of quinoa macaroni into a pot of soup.

Spoon getting a bite of vegetable pasta fagioli soup from a white bowl.Spoon getting a bite of vegetable pasta fagioli soup from a white bowl.

NOTE: You can print the FULL recipe with all ingredients & detailed instructions below!

Serving suggestions

Some delicious, crusty bread is delicious with this. But if you want an actual side dish, here are some ideas:

Topping ideas

I love adding topping to make this extra delicious, even though it is good as it is! Here are some ideas:

Tips for adding extra vegetables

You could serve this with other veggies on the side, such as my easy sautéed spinach or with a yummy vegan caesar salad, or by putting more veggies into the soup itself. Some other yummy veggies you can add in are:

  • Zucchini
  • Chard
  • Kale
  • Spinach
  • green beans
  • Peas
  • Squash

Storage Tips

  • Pasta fagioli can be stored in the refrigerator, but keep in mind that pasta in the soup will start to get mushy if left for too long and reheated.
    • If you’re planning to make this ahead of time keep the pasta separate and add fresh-cooked pasta in later as you heat it up.
    • You can easily heat and continue on in the instructions where it tells you to add the pasta and cook.
  • You can also freeze this soup!
    • Make sure the pasta has cooled down completely before freezing.
    • Use the proper container size! There should be an inch between the lid of the container and where your dish ends.
    • As with refrigerating, you could keep the pasta out and make new pasta for when you reheat it. My choice for less mush!
    • Make sure not to overcook your veggies! When you reheat they will continue to cook.
    • I like to put a layer of plastic wrap over the top, so it touches the soup, to help prevent freezer burn.

Common Questions

What is pasta fagioli made of?

This soup is filled with pasta, beans, and broth.

Is pasta fagioli the same as minestrone?

While the two dishes are quite similar, they each have their own identity. Pasta fagioli is comprised of pasta and beans, sometimes with meat. Minestrone soup features pasta and beans as well, but is also filled with lots of chunky veggies!

How do you pronounce pasta e fagioli?

This is an Italian dish and has an Italian pronunciation. This dish should be pronounced as “pah-sta eh fazh-e-ohl-eh”. This literally translates to pasta and beans. Hence why my husband calls it pasta beans!

More Vegan Soup Recipes

After slurping up the last of this vegetarian pasta e fagioli, try out these plant based soups:

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White bowl with pasta and vegetable bean soup inside.White bowl with pasta and vegetable bean soup inside.

Vegetarian Pasta Fagioli Recipe

Sophia DeSantis

This vegetarian pasta fagioli recipe is a hearty Italian soup filled with flavor! A mix of vegetables, beans and herbs make for an incredible meal done in 30 minutes.

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Course 30 Minutes or Less, Main Course

Cuisine Italian

Servings 6

Calories 235 kcal

Ingredients 

US CustomaryMetric

 

1x2x3x

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Instructions 

  • Sauté onion, carrots and celery over medium heat with a drizzle of oil, or broth, until it becomes translucent, about 2-3 minutes.

  • Add garlic, rosemary, salt, pepper and sausage. Sauté 1-2 minutes until everything mixes well.

  • Add beans with liquid, tomatoes and broth. Turn the heat to high and bring to a simmer, about 5-6 minutes.

  • Turn the heat back down to medium, add the pasta and cook another 6-7 minutes. Begin checking at 5 minutes as stove tops vary.

  • Serve with optional parmesan and/or parsley.

Notes

  • If you choose to omit the sausage, you will need to add more salt. You could also add some Italian seasonings it you want.
  • Adding the liquid with the beans will help thicken the dish. You can rinse and drain them if you prefer.
  • Nutrition facts do not include optional toppings

Recipe by Veggies Don’t Bite, visit our site for more great plant-based recipes.

Nutrition

Calories: 235kcalCarbohydrates: 36gProtein: 13gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 1mgSodium: 671mgPotassium: 94mgFiber: 1gSugar: 3gVitamin A: 1830IUVitamin C: 3mgCalcium: 15mgIron: 1mg

Nutrition and metric information should be considered an estimate.

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A photo of a signature saying Sophia with a blueberry as the letter OA photo of a signature saying Sophia with a blueberry as the letter O



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Courtesy : https://www.veggiesdontbite.com/best-vegetable-pasta-fagioli-recipe/

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