Bountiful Beans/ Everyday Meals/ Soulful Soups/ Soups for All Seasons/ Tasty, Easy Bean Main Dishes/ Vegan Recipes/ Warming Winter Soups

Italian Pasta and Bean Soup (Pasta e Fagiole)

Pasta and bean soup1

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.
Print Pin Rate
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 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

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

Pasta and Bean soup

Italian Pasta and bean soup

More

Print Friendly, PDF & Email

Subscribe & Follow

You Might Also Like

2 Comments

  • Reply
    Faye
    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!!!!

  • Reply
    bristol plasterer
    July 1, 2015 at 11:49 am

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

    Simon

  • Leave a Reply

    Recipe Rating