Author: Richa Hingle  | Published by: Vegan Richa

Vegan Pasta e Fagioli


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!
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.

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.


Vegan Pasta e Fagioli

  • Prep Time10 min
  • Cook Time40 min
  • Total Time50 min
  • Yield4


    Dry Ingredients

    • 2 tsp olive oil
    • 1/2 cup (80 g) 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 (425 g) can of diced tomatoes
    • 3 cups (710 ml) of broth
    • 15 oz (425 g) 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 (100 g) 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



    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.


    • 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.