Pasta e fagioli (Italian pasta and bean soup)
This pasta e fagioli is a classic Italian soup made with pasta and beans that’s savory, warm, and satisfying. Tender vegetables, two kinds of beans, and crushed tomatoes simmer together in a robust, herby broth, then get ladled over small pasta for a hearty bowl of comfort food.
It’s simple to make with pantry staples, and it’s ready in about 45 minutes. Cooking the pasta separately keeps it perfectly al dente in every bowl. Top it with fresh basil and a sprinkle of vegan parmesan for a cozy, satisfying meal any night of the week.
Preparation Time: 45 minutesIngredients
Soup
- 1 medium yellow onion, diced
- 2 medium carrots, peeled and chopped
- 2 celery stalks, chopped
- 4 cups plus 2 tablespoons water, divided
- 3 vegan bouillon cubes, crumbled
- 1 (15.5-ounce) can great northern beans, drained and rinsed
- 1 (15.5-ounce) can red kidney beans, drained and rinsed
- 1 (28-ounce) can crushed tomatoes
- 1 bay leaf
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon dried oregano
- 1 teaspoon black pepper
- 0.5 teaspoon smoked paprika
- 2 cups small pasta, such as ditalini, small shells, or cavatappi
To serve
- finely chopped fresh basil (optional)
- grated vegan parmesan (optional)
Preparation
- Soften the vegetables: In a large pot over medium heat, combine the onion, carrots, celery, 2 tablespoons of water, and the crumbled bouillon cubes. Sauté until the vegetables soften and the bouillon dissolves, about 5 minutes.
- Simmer the soup: Add the beans, crushed tomatoes, remaining 4 cups of water, bay leaf, garlic powder, onion powder, oregano, black pepper, and smoked paprika, and stir well. Bring to a simmer, cover, and cook for about 25 minutes.
- Cook the pasta: While the soup simmers, cook the pasta in a separate pot according to the package directions until al dente, tender but still slightly firm when you bite into it. Drain.
- Serve: Remove the bay leaf from the soup. Divide the pasta among bowls and ladle the soup over the top. If you’re serving it all at once, you can stir the pasta into the pot just before serving. Garnish with fresh basil and vegan parmesan, if desired.
Tips
Keep the pasta separate: Store and serve the pasta separately from the soup. The longer it sits in the hot broth, the more liquid it absorbs and the softer it gets.
Try other pasta shapes: Ditalini is traditional, but small shells, cavatelli, or any small, short pasta works well.
Taste before adding salt: The bouillon cubes add plenty of salt, so taste the soup at the end and season only if needed.
Make ahead: The soup tastes even better the next day as the flavors come together. Cook the pasta fresh, or store it separately.
Storage: Refrigerate the soup and pasta in separate covered containers for up to 3 to 4 days, or freeze the soup, without the pasta, for 2 to 3 months.
Reheating: Warm the soup in a pot over medium-low heat, adding a splash of water if it has thickened, then add the pasta just before serving.
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