Best Vegetarian Pasta Fagioli Recipe Ever You’ll Love

Pasta e Fagioli is a classic Italian comfort dish that combines the heartiness of beans with the satisfying texture of pasta in a flavorful broth. This vegetarian version is not only wholesome and filling but also packed with vibrant flavors from fresh herbs, tomatoes, and a medley of vegetables.

Perfect for cozy dinners or meal prepping, this recipe is easy to make and delivers a nutritious punch with every spoonful. Whether you’re a longtime vegetarian or just looking to add more plant-based meals to your rotation, this pasta fagioli will quickly become a favorite in your kitchen.

With simple pantry staples and fresh ingredients, you can whip up this delightful soup in under an hour. The creamy cannellini beans and al dente pasta, combined with aromatic garlic and rosemary, create a bowl of pure comfort.

Plus, it’s easily adaptable to your taste preferences and dietary needs. Get ready to savor the best vegetarian pasta fagioli recipe ever!

Why You’ll Love This Recipe

This vegetarian pasta fagioli recipe stands out because it perfectly balances nutrition, flavor, and ease of preparation. The creamy beans provide a rich texture that makes this soup satisfying without needing any meat or heavy cream.

It’s loaded with fiber, protein, and essential vitamins thanks to the fresh vegetables and herbs.

Another reason to love it is its versatility. You can serve it as a warming lunch, a comforting dinner, or even a hearty starter for your Italian-themed meal nights.

It also reheats beautifully, making it an excellent choice for leftovers or meal prep.

Finally, it’s budget-friendly and uses ingredients you likely already have on hand. This recipe embodies the true spirit of home cooking: simple, delicious, and nourishing.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 1 teaspoon dried oregano
• 1 teaspoon dried rosemary
• 1 bay leaf
• 1 (14 oz) can diced tomatoes
• 4 cups vegetable broth
• 2 (15 oz) cans cannellini beans, drained and rinsed
• 3/4 cup small pasta (ditalini or elbow macaroni works best)
• Salt and freshly ground black pepper, to taste
• 2 cups fresh spinach or kale, chopped (optional)
• Fresh parsley, chopped for garnish
• Grated Parmesan cheese or vegan cheese, for serving (optional)

Equipment

• Large heavy-bottomed pot or Dutch oven
• Wooden spoon or silicone spatula
• Chef’s knife
• Cutting board
• Measuring cups and spoons
• Colander or sieve (for rinsing beans)
• Ladle for serving
• Soup bowls

Instructions

1. Heat olive oil in your large pot over medium heat. Add the chopped onion, carrots, and celery. Sauté for about 7-8 minutes until the vegetables are softened and the onions are translucent.
2. Add minced garlic, dried oregano, and rosemary to the softened vegetables. Stir well and cook for another 1-2 minutes until fragrant.
3. Pour in the diced tomatoes with their juices and stir to combine. Let this simmer for 5 minutes to meld the flavors.
4. Add the vegetable broth, bay leaf, and cannellini beans. Stir everything together, then bring the mixture to a boil. Once boiling, reduce the heat to low and let it simmer for 15 minutes.
5. Add the small pasta to the pot. Stir well and cook uncovered for 10-12 minutes, or until the pasta is al dente. Stir occasionally to prevent sticking.
6. Season with salt and black pepper to taste. If using, add the chopped spinach or kale during the last 3 minutes of cooking to wilt the greens.
7. Remove the bay leaf before serving. Ladle the soup into bowls, garnish with fresh parsley, and sprinkle with Parmesan or vegan cheese if desired.

Tips & Variations

“For a thicker soup, mash some of the beans against the side of the pot with your spoon before serving.”

You can customize this recipe to suit your preferences or dietary needs. Try swapping the cannellini beans for kidney beans or chickpeas for a different texture and flavor profile.

If you want a spicy kick, add a pinch of crushed red pepper flakes when sautéing the garlic. For a more herbaceous flavor, fresh rosemary sprigs and thyme can be used instead of dried herbs.

To make this recipe vegan, omit the Parmesan cheese or use a plant-based alternative. Adding a splash of lemon juice at the end brightens all the flavors beautifully.

Nutrition Facts

Serving Suggestions

This pasta e fagioli is wonderful served piping hot with a side of crusty Italian bread or garlic bread to soak up the flavorful broth.

Pair it with a fresh green salad dressed with lemon vinaigrette for a complete meal. For extra indulgence, a drizzle of good quality extra virgin olive oil on top adds a lovely richness.

Check out our Classico Sun Dried Tomato Alfredo Sauce Recipe for a creamy pasta alternative that complements this soup nicely on days you want variety.

Conclusion

Our vegetarian pasta fagioli recipe is a celebration of simple, wholesome ingredients coming together to create a deeply satisfying meal. It’s a perfect example of how plant-based cooking can be hearty and flavorful without any compromise.

This dish is excellent for those chilly evenings when you crave warmth and comfort, and it’s easy enough to become a weeknight staple.

Whether you’re cooking for family, friends, or just yourself, this recipe delivers big on taste and nutrition. Don’t forget to explore other comforting recipes like our Clam Chowder San Francisco Recipe or indulge in dessert favorites like the Cinnamon Pecan Ice Cream Recipe to complete your meal.

Enjoy cooking, and buon appetito!

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