Vegetarian Pasta E Fagioli Soup Recipe Easy and Delicious

Comforting, hearty, and packed with wholesome ingredients, Vegetarian Pasta e Fagioli Soup is a classic Italian dish that warms the soul and satisfies the palate. This soup combines tender pasta, creamy beans, and a medley of vegetables simmered in a savory tomato broth, creating a rich and nutritious meal perfect for any season.

Whether you’re looking for a cozy weeknight dinner or a flavorful lunch, this recipe is easy to prepare and sure to become a family favorite.

What makes this soup truly special is its versatility and balance of flavors. The beans add protein and fiber, while the fresh vegetables contribute vitamins and color.

Plus, the small pasta shapes soak up the broth beautifully, making each spoonful a delightful experience. If you adore Italian cuisine or crave a delicious vegetarian option, this Pasta e Fagioli recipe is a must-try.

And if you enjoy this, be sure to check out other wonderful dishes like Vegetable Alfredo Recipes for Creamy, Healthy Dinners and Vegetarian Swiss Chard Recipes for Healthy Meals for more inspiration.

Why You’ll Love This Recipe

This Vegetarian Pasta e Fagioli Soup is a perfect blend of nutrition and flavor. It’s:

• Wholesome and filling: Packed with beans and vegetables to keep you energized.
• Simple to prepare: Uses common pantry staples and fresh produce for a quick meal.
• Adaptable: Easily customizable with your favorite vegetables or pasta shapes.
• Comforting and cozy: Ideal for chilly days or whenever you crave a soothing bowl of soup.
• Vegetarian and wholesome: A great source of plant-based protein and fiber.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 1 zucchini, diced
• 1 (14 oz) can diced tomatoes, with juices
• 4 cups vegetable broth
• 1 (15 oz) can cannellini beans, drained and rinsed
• 1/2 cup small pasta (such as ditalini or elbow macaroni)
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon crushed red pepper flakes (optional)
• Salt and freshly ground black pepper, to taste
• Fresh parsley, chopped (for garnish)
• Grated Parmesan cheese or vegan alternative (optional)

Equipment

• Large soup pot or Dutch oven
• Wooden spoon or silicone spatula
• Cutting board and sharp knife
• Measuring cups and spoons
• Colander (for rinsing beans)
• Ladle (for serving)
• Serving bowls

Instructions

1. Heat the olive oil in a large soup pot over medium heat. Add the diced onion and sauté for about 3-4 minutes until it becomes translucent and fragrant.
2. Add the minced garlic, diced carrots, and celery. Cook for an additional 5 minutes, stirring occasionally, until the vegetables begin to soften.
3. Stir in the diced zucchini and cook for 2-3 minutes more to slightly soften it without losing its texture.
4. Add the canned diced tomatoes with their juices, and pour in the vegetable broth. Stir well to combine.
5. Bring the soup to a boil, then reduce heat to low and let it simmer for 15 minutes, allowing the flavors to meld beautifully.
6. Add the drained and rinsed cannellini beans along with the dried oregano, dried basil, and crushed red pepper flakes if using. Stir to combine.
7. Pour in the small pasta and simmer for another 10 minutes, or until the pasta is cooked al dente. Stir occasionally to prevent sticking.
8. Season with salt and freshly ground black pepper to taste. Adjust seasoning as needed.
9. Remove the soup from heat and let it sit for a few minutes before serving to allow it to thicken slightly.
10. Ladle the soup into bowls and garnish with freshly chopped parsley and a sprinkle of Parmesan cheese or vegan alternative if desired.

Tips & Variations

“For an extra boost of greens, stir in a handful of fresh spinach or kale during the last 5 minutes of cooking.”

• Swap pasta shapes: Use tiny shells, orzo, or even broken spaghetti if you don’t have ditalini.
• Beans alternative: Try cannellini, kidney, or great northern beans based on what you have on hand.
• Make it gluten-free: Use gluten-free pasta or omit pasta and add more beans and veggies.
• Spice it up: Add a pinch of smoked paprika or a dash of hot sauce for a smoky or spicy twist.
• Thicker soup: Mash some of the beans against the pot sides to create a creamier texture.
• Make it vegan: Skip the Parmesan or use a vegan cheese alternative to keep it fully plant-based.

Nutrition Facts

Serving Suggestions

This hearty soup pairs beautifully with a variety of sides to round out your meal. Consider serving it with a crisp green salad drizzled with balsamic vinaigrette or warm garlic bread to soak up the flavorful broth.

For a lighter option, try it alongside steamed or roasted vegetables. If you want a more indulgent meal, add a dollop of creamy ricotta or swirl in some roasted red pepper pesto right before serving.

Don’t forget to explore other delicious vegetarian dishes like Vegetarian Date Cake Recipe: Moist, Easy, and Delicious for dessert or Vegan Bechamel Sauce Recipe for Creamy Pasta Dishes to elevate your pasta meals.

Conclusion

Vegetarian Pasta e Fagioli Soup is a timeless classic that brings together simple ingredients for a nourishing, flavorful meal. Its hearty beans, tender pasta, and fresh vegetables create a perfect balance of taste and nutrition.

This recipe is perfect for home cooks of all skill levels looking to prepare a wholesome and satisfying vegetarian dish.

Whether you’re making it for a weekday dinner or a cozy weekend lunch, this soup is sure to warm your heart and delight your taste buds. Don’t hesitate to experiment with different vegetables or pasta shapes to make it your own.

Enjoy this comforting bowl of Italian goodness and keep exploring more vibrant recipes to enrich your culinary repertoire.

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