This post contains affiliate links. Please see our disclosure policy.

Vegan Pasta e Fagioli is a hearty, nourishing, and nutritious white bean and pasta soup packed with healthy veggies and plant-based protein! An Italian comfort food classic that is perfect all year round but especially on chilly nights. Serve with garlic bread. 

overhead shot of two bowls of vegan pasta e fagioli garnished with chopped basil
Hungry for more?
My quick start guide has tips and secrets with easy recipes that you will LOVE!
Please enable JavaScript in your browser to complete this form.

When it comes to Italian soups, most people know minestrone and then maybe Italian wedding soup.  Let me tell you, you are missing out on a goodie! Pasta e Fagioli -which translates to pasta and beans and that sums it up pretty well. Reminds you of minestrone? Well, it’s similar, but there are differences – mostly in texture and some ingredients.

What is the difference between Pasta e Fagioli and minestrone?

Both Pasta e Fagioli and minestrone are hearty Italian soups made from a tomato base with added beans and pasta. While a classic Italian minestrone soup often has a whole array of colorful veggies added (like green beans or zucchini), Pasta e Fagioli is typically just white beans and pasta. So while minestrone is a bit lighter, Pasta e Fagioli is meant to be very thick! While there are not too many veggies added in the original version, in my recipe, I add some celery and carrots as well to make the broth more flavorful and the soup more colorful!

overhead shot of two bowls of vegan pasta e fagioli soup

In the traditional version, this Italian white bean soup is often made with pancetta or bacon. To make this a vegan Pasta e Fagioli recipe, we skip those additions and up the umami by adding tomato paste. You can add vegan bacon if you wish. Plenty of Italian herbs take care of the rest! This soup tastes amazing!

two bowls of vegan pasta e fagioli with spoons

MORE VEGAN PASTA RECIPES FROM THE BLOG:

Vegan Pasta e Fagioli

5 from 14 votes
By: Vegan Richa
Prep: 10 minutes
Cook: 40 minutes
Total: 50 minutes
Servings: 4
Course: Main Course
Cuisine: Italian
Vegan Pasta e Fagioli is a hearty, nourishing, and nutritious white bean and pasta soup packed with healthy veggies and plant-based protein! An Italian comfort food classic that is perfect all year round but especially for chilly nights. Serve with garlic bread. 
Save this recipe!
Get this sent to your inbox, plus get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.

Ingredients 
 

  • 2 tsp olive oil
  • 1/2 cup chopped red onion
  • 2 garlic cloves, minced
  • 1/2 cup carrots, thinly sliced, or chopped small
  • 1/2 cup chopped celery
  • 2 tbsp tomato paste
  • 15 oz can of diced tomatoes
  • 3 cups of broth
  • 15 oz can of white beans, such as northern beans, cannellini or navy or other white beans of choice
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 cup small pasta shells, elbows, or other
  • 1/2 tsp rosemary
  • 1/2 tsp dried thyme
  • 1/2 tsp dried oregano
  • fresh basil and red pepper flakes for garnish

Instructions 

  • In a large saucepan, add oil over medium heat. Add in the onion, garlic, carrots, and celery, and cook until the onion is translucent. Then add in the tomato paste and mix in.
  • Add in the tomatoes, and the herbs, and mix in, and cook until the tomatoes are tender.
  • Then add in your broth, beans, salt, and pepper, and mix in, and simmer for 15-20 minutes.
  • Meanwhile, make your pasta separately according to the directions on the package. Add in your pasta to the boiling soup, mix in, taste and adjust flavor, and garnish with basil.
    Alternatively, add uncooked pasta. Make sure to add 1 cup more broth at the earlier step. Add the pasta after 15 mins then continue to cook until pasta is cooked to preference
  • Add red pepper flakes and serve with a side of garlic bread.

Video

Notes

  • If you prefer a more soupy texture, just add more broth. 
  • For a fancier version, add a splash of white wine after adding the tomato paste and let it reduce before adding the diced tomatoes. 
  • To add some more color, stir in a cup of spinach before serving. 

Nutrition

Calories: 328kcal, Carbohydrates: 61g, Protein: 16g, Fat: 3g, Saturated Fat: 1g, Sodium: 584mg, Potassium: 1170mg, Fiber: 11g, Sugar: 10g, Vitamin A: 3466IU, Vitamin C: 15mg, Calcium: 165mg, Iron: 6mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this recipe? Rate and comment below!

Ingredients:

  • like with any good soup, we start by frying chopped onion and minced garlic cloves then add some carrots and celery.
  • tomato paste ups the umami.
  • broth and diced tomatoes are added to create that signature tomato broth Pasta e Fagioli is known for.
  • for the pasta, you can use any small shape pasta you enjoy. Elbows or ‘macaroni’ and shells are my favorites – but use what you have. Even if that means tossing in some broken spaghetti!
  •  to save time,  I use canned cannellini beans but you can cook your own. Navy beans or great northern beans would also work.
  • for that amazing Italian flavor, we add some dried rosemary, thyme, oregano, and basil!
  • red pepper flakes make for an amazing garnish.
overhead shot of ingredients needed for making pasta e fagioli

Tips:

  • If you prefer a more soupy texture, just add more broth.
  • For a fancier version, add a splash of white wine after adding the tomato paste and let it reduce before adding the diced tomatoes.
  • To add some more color, stir in a cup of spinach before serving.
  • You could also add a bay leaf, if you want.
chopped veggies in a saucepan

In a large saucepan, add oil over medium heat. Add in the onion, garlic, carrots, and celery, and cook until the onion is translucent.

celery carrots and onions sauteeing in a saucepan

Then add in the tomato paste and mix in. Add in the tomatoes, and the herbs, and mix in, and cook until the tomatoes are tender.

overhead shot of a pot with sauteed veggies with tomato paste and diced tomatoes
chopped veggies cooking in tomato broth to make vegan pasta e fagioli

Then add in your broth, beans, salt, and pepper, and mix in, and simmer for 15-20 minutes.

pasta and white beans simmering in tomato broth in a saucepan

Meanwhile, make your pasta separately according to the directions on the package. Add in your pasta to the boiling soup, mix in, taste and adjust flavor, and garnish with basil.

Add red pepper flakes and serve with a side of garlic bread.

two bowls filled with vegan pasta e fagioli white bean and pasta soup with spoons on the side

Can this be frozen?

Yes, this vegan soup can also be frozen, either in a large batch or in individual portions, for up to 3 months.

About Richa

Hi, I'm Richa! I create flavorful plant based recipes that are inspired by my Indian upbringing, including many gluten-free, soy-free, and oil-free options.

You May Also Like

5 from 14 votes (1 rating without comment)

Leave a comment

If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online and I love hearing from you all!

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

37 Comments

  1. Linda says:

    5 stars
    Yum!
    Definitely easy one pot recipe, no reason to cook the pasta separately IMO.
    SO GOOD… Added some diced zucchini and fresh spinach that needed to be used, fresh basil too.

    Thank you Richa 💚

    1. Vegan Richa Support says:

      thank you! glad you enjoy

  2. Rani says:

    Could you make this in the instapot?

    1. Richa says:

      Yes, pressure cook 4 mins

  3. Eva says:

    5 stars
    Made this tonight and it’s delicious! I doubled-ish the beans (homemade cooked from dry beans, so I used 3 cups of cooked beans) and doubled the celery and onion, used an 8oz box of GF pasta, and didn’t have any tomato paste so left it out. My can of tomatoes was fire-roasted and I went heavy on the spices due to all the extra volume. This was a great meal; very straightforward and tasty! Will be in my winter meal rotation. Thanks!

    1. Vegan Richa Support says:

      Thank you for you kind comment, Eva!

  4. Judy says:

    5 stars
    This was excellent! Very savory, very satisfying. I added a small diced zucchini to the dish, but otherwise made it exactly per the recipe.

    1. Vegan Richa Support says:

      Yum!

  5. Martin says:

    First time with your site and recipe. Excellent!!!
    Will check out more later.

    1. Vegan Richa Support says:

      welcome

  6. Diane says:

    5 stars
    This is so yummy. Quick, comforting and easy. We will be seeing a lot of this soup throughout the winter. 🙂

    1. Vegan Richa Support says:

      stay warm, Diane, thanks

  7. Dick DuBois says:

    5 stars
    Excellent recipe. I used Cicerchia heirloom beans and they were delicious in the soup. I sauté the vegetables with broth to reduce the amount of fat and add just a little soy sauce. Made a double recipe so we have lots of leftovers. Been using your recipes for years and love them.

    1. Vegan Richa Support says:

      for years? wow, so kind. good idea with double batch

  8. KJ Callihan says:

    Do you know how many minutes it would take to make this in the Instant Pot? That’s become our preferred method. Hopefully it would work because this looks so good!

    1. Richa says:

      4 minutes

      1. Christine says:

        4 min with or without the pasta ?

        1. Richa says:

          With the pasha

        2. Megan says:

          5 stars
          Made this tonight, added kale and nutritional yeast at the end, it was tasty. I love that the recipe is very straightforward with ingredients that one usually has on hand.

          1. Vegan Richa Support says:

            yummy