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    Home » Recipes » Vegan Main Dishes

    Italian Pasta and Bean Soup (Pasta e Fagiole)

    Published: Jan 11, 2019 · Updated: Mar 4, 2021 · This post may contain affiliate links.

    Jump to Recipe - Print Recipe

    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.

    Pasta and bean soup1

    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 Email
    Course: Soup
    Cuisine: Italian
    Diet: Vegan, Vegetarian
    Prep Time: 15 minutes
    Cook Time: 30 minutes
    Total Time: 45 minutes
    Servings: 8
    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

    Calories: 139.6kcal | Carbohydrates: 25.7g | Protein: 5.9g | Fat: 2g | Sodium: 339.2mg | Fiber: 5.8g
    Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

    Pasta and Bean soup

    Italian Pasta and bean soup

    More

    • Try some of VegKitchen’s other Soulful Soups.
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    Reader Interactions

    Comments

    1. 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!!!!

    2. 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

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