Name: Italian Pasta and Bean Soup (Pasta e Fagiole)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1 tbsp extra-virgin olive oil; 1 medium onion (finely chopped); 3 cloves garlic (minced); 1 medium carrot (peeled and cut into 1/4-inch dice); 1 large celery stalk (cut into 1/4-inch dice); 3 1/2 –4 cups cooked or 2 (15–16 oz cans (drained and rinsed) cannellini beans); 1 32 oz carton low-sodium vegetable broth, or 4 cups water with 2 vegetable bouillon cubes; 1 15–16 oz can diced tomatoes, preferably Italian-flavored or fire-roasted; 2 bay leaves; 1 1/2 tsp Italian herb seasoning blend; 1 1/2 cups ditalini or other tiny tubular pasta; 1 cup frozen green peas (thawed, or 1 cup finely diced zucchini); 1/4 cup minced fresh parsley and/or 2 tbsp fresh oregano leaves

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Like Minestrone, Italian Pasta and Bean Soup is a classic, sometimes referred to as pasta e fagiole. This recipe makes a complete meal with fresh garlic bread and salad. Adapted from Vegan Soups and Hearty Stews for All Seasons by Nava Atlas.

Recipe

Italian Pasta and Bean Soup (Pasta e Fagiole)

Like Minestrone, Italian Pasta and Bean Soup is a classic, sometimes referred to as pasta e fagiole.

5 from 1 vote

Print Pin Rate

Course: Soup

Cuisine: Italian

Diet: Vegan, Vegetarian

Prep Time: 15

Cook Time: 30

Total Time: 45

Servings:

Calories: 139.6kcal

Author: Veg Kitchen

Ingredients

1 tbsp extra-virgin olive oil
1 medium onion finely chopped
3 cloves garlic minced
1 medium carrot peeled and cut into ¼-inch dice
1 large celery stalk cut into ¼-inch dice
3 ½ –4 cups cooked or 2 15–16 oz cans (drained and rinsed) cannellini beans
1 32 oz carton low-sodium vegetable broth, or 4 cups water with 2 vegetable bouillon cubes
1 15–16 oz can diced tomatoes, preferably Italian-flavored or fire-roasted
2 bay leaves
1 ½ tsp Italian herb seasoning blend
1 ½ cups ditalini or other tiny tubular pasta
1 cup frozen green peas thawed, or 1 cup finely diced zucchini
¼ cup minced fresh parsley and/or 2 tbsp fresh oregano leaves

Instructions

Salt and freshly ground pepper to taste
Heat the oil in a soup pot. Add the onion, garlic, carrot, and celery, and sauté over medium-low heat, stirring frequently, until all are golden.
Add the beans, broth, tomatoes, bay leaves, and seasoning blend. Bring to gentle boil, then lower the heat, cover, and simmer gently for 10 minutes.
Remove from the heat and allow the soup to stand for an hour or so to develop flavor.
Just before serving, cook the pasta until al dente in a separate saucepan. Rinse briefly under cool water until it stops steaming. Stir into the soup along with the peas or zucchini.
Return the soup to a gentle boil. If the soup is too dense, add another cup or two of water or broth. Stir in the parsley and/or oregano. Remove the bay leaves, season with salt and pepper, and serve.

Nutrition

Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

Try some of VegKitchen’s other Soulful Soups.
Here are more Warming Winter Soups.

Comments

Faye says

November 23, 2014 at 1:21 pm

This is CRAZY GOOD!!!!! I think it's the bay leaves and Italian Seasoning that really adds to it. We love it!!!!
bristol plasterer says

July 01, 2015 at 11:49 am

Yum this sounds really delicious. I love trying new recipes from blogs. Thanks for sharing 🙂

Simon