Pasta e Fagioli Soup (Pasta and Bean Soup) is one of those amazing soup recipes where you just throw everything in and you can use pretty much anything you have leftover in your fridge and freezer. Not only is it vegan, but it's low in calories and fat too.
What Is Pasta e Fagioli Soup?
Pasta e Fagioli translates to "pasta and beans" and that is pretty much the base of this soup, with a few other nutritious ingredients thrown in to make this a hearty and healthy vegan soup. Like most other classic Italian dishes, this started out as a peasant dish that used only cheap ingredients.
The soup is often called 'Pasta Fazool' where the word fazool is derived from the Sicilian or Neapolitan dialect for beans.
Why should you try it?
- Great vegan meal
- You can use any ingredients that you have
- Low in calories
- Virtually fat free
How To Make Pasta e Fagioli Soup - step by step:
One: Put a little oil in to a large pan and add the onion, garlic, carrot and celery and gently sweat for 5 minutes.
Two: Add the rest of the ingredients and simmer for 15 minutes.
Three: Divide between 4 bowls and serve.
What Vegetables To Add
For this we used onion, celery, carrot and kale, but you can literally use anything. Some recipes use (courgette) zucchini, potatoes or green beans. Other recipes use peas or even root vegetables. It is entirely up to you. As long as you have the pasta and bean base, use any vegetables you have in the kitchen or garden.
What To Serve It With
This is a really filing vegan soup, so just a couple of slices of bread and butter to dip in and mop up are all that's really needed. You could serve with a simple dressed green salad.
How To Store Pasta e Fagioli
As this contains pasta, it is really best enjoyed immediately. You can store this in the fridge in airtight containers for up to 2 days, but because the pasta will continue to absorb the liquid, it will be thicker when reheated. But it will still be delicious. Reheat in the microwave or on the hob (stove top) for a few minutes, until heated through.
Again, because of the pasta, this doesn't freeze very well, so we don't recommend freezing it.
- You can use any vegetables that you have.
- Add a bit of a spice kick by adding some chili flakes when cooking.
- If you want to add some meat to this, add some chopped bacon or pancetta when cooking the vegetables
- This is supposed to be quite brothy. If you prefer a thicker soup, reduce the amount of water.
Want to try some other soup recipes? How about these:
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Pasta e Fagioli Soup (Pasta and Bean Soup)
- 1 onion diced
- 3 garlic cloves crushed
- 1 large carrot diced
- 2 celery ribs diced
- 240 g cannellini beans
- 100 g pasta shapes
- 1 litre vegetable stock
- 400 g chopped tomatoes
- 240 g kale chopped
- 1 tbsp dried oregano
- 1 pinch sea salt and black pepper
- Put a little oil in to a large pan and add the onion, garlic, carrot and celery and gently sweat for 5 minutes.
- Add the rest of the ingredients and simmer for 15 minutes.
- Divide between 4 bowls and serve.