Vegetarian Pasta e Fagioli
Warm, hearty, and brimming with rich Italian flavors, this Vegetarian Pasta e Fagioli is a comforting classic perfect for any occasion. Loaded with tender cannellini beans, red kidney beans, and delicate bites of small pasta, this one-pot wonder is a satisfying balance of protein and carbs. A medley of aromatic vegetables—including onion, carrot, and celery—are sautéed to form a flavorful base, complemented by garlic, robust canned tomatoes, and fragrant herbs like oregano, basil, and thyme. Simmered in a savory vegetable broth, this dish brings out the earthy essence that traditional pasta e fagioli is known for, while staying entirely plant-based. Easy to prepare in under an hour, this recipe serves as a filling weeknight dinner or an impressive dish to share with guests. Garnish with fresh parsley and a sprinkle of Parmesan cheese for a touch of indulgence, or keep it entirely vegan for everyone to enjoy. Perfectly suited for searches like "vegetarian soup recipes" or "easy Italian pasta dishes," this recipe delivers on both flavor and simplicity.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 1 medium carrot, finely chopped
- 2 celery stalks, finely chopped
- 3 cloves garlic, minced
- 14 ounces canned diced tomatoes
- 15 ounces canned cannellini beans, drained and rinsed
- 15 ounces canned red kidney beans, drained and rinsed
- 6 cups vegetable broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.5 teaspoon dried thyme
- 1 bay leaf
- 1 cup small pasta (e.g., ditalini or elbow)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
- grated Parmesan cheese (optional for serving)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the chopped onion, carrot, and celery. Sauté for about 5-7 minutes, or until the vegetables are soft and the onion is translucent.
Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
Add the canned diced tomatoes, cannellini beans, kidney beans, vegetable broth, oregano, basil, thyme, and bay leaf. Stir well to combine.
Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for about 20 minutes.
Add the small pasta to the pot and cook for another 10-12 minutes, or until the pasta is al dente.
Season the soup with salt and black pepper, adjusting to taste.
Remove the bay leaf and discard.
Stir in the chopped fresh parsley.
Serve hot, with grated Parmesan cheese on top if desired.
Nutrition Facts
Calories |
2172 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.8 g | 77% | |
| Saturated Fat | 11.8 g | 59% | |
| Polyunsaturated Fat | 10.3 g | ||
| Cholesterol | 11 mg | 4% | |
| Sodium | 7628 mg | 332% | |
| Total Carbohydrate | 326.9 g | 119% | |
| Dietary Fiber | 75.3 g | 269% | |
| Total Sugars | 47.7 g | ||
| Protein | 93.2 g | 186% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 895 mg | 69% | |
| Iron | 28.3 mg | 157% | |
| Potassium | 6996 mg | 149% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
