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)

5 from 1 vote

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

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Prep Time: 15

Cook Time: 30

Total Time: 45

Servings: 8

Ingredients

1 tablespoon 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 teaspoon 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 tablespoon 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.