Pasta e Fagioli Soup (Pasta and Bean Soup) is one of those amazing soup recipes where you just throw everything in. A hearty classic Italian soup that is easy to adapt 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.
Chunky vegetables in a tomato broth - this is total comfort food that will keep you warm through the winter.
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
- Protein packed with beans
- You can use any ingredients that you have
- Low in calories
- Virtually fat free
What you will need
Olive oil -
Onion, carrots and celery -
Canned Tomatoes -
Dried herbs -
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's the difference between Pasta e Fagioli and minestrone soup?
What pasta to use in Pasta e Fagioli?
You really can use any pasta shapes in this soup. We prefer smaller pasta shapes, as they are easier to scoop up with a spoon, but there is no need to use anything fancy, as you can use up whatever you have.
Does Pasta e Fagioli have meat?
We haven't put meat in ours, as we think it's a nice vegetarian dish. However you could add ground beef, sausage or bacon at the same time as the onions and carrots.
What to serve with Pasta e Fagioli?
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. Or some crunchy croutons on top. You could serve with a simple dressed green salad.
How to store Pasta e Fagioli?
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.
This soup freezes really well, making it great for batch cooking. It will keep for up to 3 months in an air tight container. Be sure not to fill the container to the top, as the liquid will expand to the top of the container.
Can you make Pasta e Fagioli in the slow cooker?
Yes, this soup can be made in the slow cooker. Still follow step one in the recipe below to sweat the harder vegetables and then put everything in the slow cooker (except the pasta) and cook for 4 hours on high. 20 minutes before it is finished, stir in the pasta.
- 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, ground sausage or pancetta when cooking the vegetables
- This is supposed to be quite brothy. If you prefer a thicker soup, reduce the amount of water.
- Add a little extra depth of flavour to the broth by swapping 100ml of it for white wine.
- You can add some extra protein by adding half a can of drained green lentils.
- The beans can be swapped for chickpeas.
Want to try some other soup recipes? How about these:
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DON’T FORGET TO RATE THE RECIPE ↓
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.