Pasta e fagioli translates to pasta and beans (pasta fazool), the quintessential Italian soup/stew. The key to this flavourful vegetarian soup is to first sauteé celery, carrots, onions and garlic, then simmer in a vegetable broth with ditalini or any small pasta. The result is a hearty soup that is ready in less than 45 minutes. 

Pasta and beans may not sound very inviting but I assure you that this chunky vegetable soup is truly irresistible. 

It’s a matter of turning a few basic fridge staples into something magical. With lots of herbs, crushed tomatoes, a load of spinach or kale, all making this a hearty meal in a bowl situation. It may not be the authentic recipe, but it’s my version and it’s good. 

This one pot pasta e fagioli will keep the family fuelled and satisfied, especially when served with extra grated parmesan and crusty bread. 

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Vegetarian Pasta e Fagioli

Course Soup

Ingredients

• 3 tbsp olive oil, plus extra for drizzling
• 2 garlic cloves, finely chopped
• 1 medium onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• kosher salt and freshly ground black pepper
• 2 cups crushed tomatoes
• 6 cups low-sodium vegetable stock
• 3 cans cannellini beans, drained
• 3 cups spinach or kale
• 1 tsp red pepper flakes, optional
• 1 parmesan rind, optional
• 2 tbsp each of rosemary, oregano and parsley
• 2 bay leaves
• 3 cups small pasta, ditalini works well
• finely grated parmesan, crushed red pepper flakes, and crusty bread – for serving

Instructions

• Heat 3 tbsp olive oil in a large pot over medium heat.
• Sautée chopped garlic until fragrant.
• Add chopped onion, carrots and celery and cook, stirring often, until vegetables start to soften.
• Season with salt and pepper.
• Add crushed tomatoes and vegetable stock. Reduce heat to medium-low, cover pot and cook for 15 minutes.
• While that’s cooking, place half the beans in a bowl and mash them with a fork or potato masher.
• Add mashed beans and whole beans to the pot, along with spinach, herbs, red pepper flakes and parmesan rind.
• Stir well and bring to a gentle simmer for 15-20 minutes.
• Add the dry pasta to the pot and stir well and cook for 7-8 minutes.
• You may need to add more vegetable broth or water as this cooks.
• Serve in bowls topped with with parmesan cheese, drizzle with oil, fresh herbs and crusty bread for dunking.
• Note: If you want to keep this recipe vegan, add 4 tbsp nutritional yeast instead of the parmesan rind.