Pasta e Fagioli Soup (Pasta and Bean Soup) is one of those amazing soup recipes where you just throw everything in. A hearty classic Italian soup that is easy to adapt and you can use pretty much anything you have leftover in your fridge and freezer. Not only is it vegan, but it's low in calories and fat too.
This might just be the most filling and comforting soup there is. It is packed with vegetables, but also bursting with pasta and beans to make it filling. Italians aren't just famous for pizza and pasta, and this is an Italian classic. A delicious tomato based soup that is easy to adapt.
Looking for some other hearty and filling recipes? Why not try our Sausage and Mash Pie, Stuffed Butternut Squash, Chorizo Mac and Cheese or Healthy Fish Pie.
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What you will need
- Olive oil - You could swap with for sunflower or vegetable oil, but olive oil is always our base for cooking a recipe.
- Onion, carrots and celery - The holy trinity of Italian cooking, not only does this add so much flavour to the soup, but it gives it a nice chunky texture.
- Canned Tomatoes - Try to use the best quality tomatoes you can buy, as you really can tell the difference. Cheap tomatoes are really watery, and don't have much flavour.
- Stock - Like the tomatoes, try to use the best quality stock you can - homemade is always best. If you are making this Pasta e Fagioli for young children, then use a low salt stock.
- Beans - We used cannellini beans to keep it traditional, however if you wanted to make this a budget friendly soup then you could use whatever tinned beans you ha.
- Dried herbs
- Pasta - Like the beans, you can use any dried pasta shapes to keep this a budget friendly dish.
- Cheese - Some freshly grated Parmesan really finishes this soup off.
Step by step
One: Put a little oil in to a large pan and add the onion, garlic, carrot and celery and gently sweat for 5 minutes.
Two: Add the rest of the ingredients and simmer for 15 minutes.
Three: Divide between 4 bowls and serve.
What is Pasta e Fagioli Soup?
Pasta e Fagioli translates to "pasta and beans" and that is pretty much the base of this soup, with a few other nutritious ingredients thrown in to make this a hearty and healthy vegan soup. Like most other classic Italian dishes, this started out as a peasant dish that used only cheap ingredients.
Chunky vegetables in a tomato broth - this is total comfort food that will keep you warm through the winter.
The soup is often called 'Pasta Fazool' where the word fazool is derived from the Sicilian or Neapolitan dialect for beans.
Why should you try it?
- Great vegan meal
- Protein packed with beans
- You can use any ingredients that you have
- Low in calories
- Virtually fat free
What vegetables to add
For this we used onion, celery, carrot and kale, but you can literally use anything. Some recipes use (courgette) zucchini, potatoes or green beans. Other recipes use peas or even root vegetables. It is entirely up to you. As long as you have the pasta and bean base, use any vegetables you have in the kitchen or garden.
Variations
For this we used onion, celery, carrot and kale, but you can literally use anything. Some recipes use (courgette) zucchini, potatoes or green beans. Other recipes use peas or even root vegetables. It is entirely up to you. As long as you have the pasta and bean base, use any vegetables you have in the kitchen or garden.
What to serve with Pasta e Fagioli
This soup has pretty much everything you could want in it. It has pasta and bans and plenty of vegetables, so it is super filling and you don't really need anything else with it.
If you did want something on this side, then just serve this with a French baguette that has been warmed up in the oven, or with some croutons on top. Or both. You could even go all out and make your own bread. Why not try our Garlic and Rosemary Focaccia?
FAQs
The main difference between pasta e fagioli and minestrone and is the variety of vegetables used in a minestrone. Fagioli is made up mostly of pasta and beans in a broth.
You really can use any pasta shapes in this soup. We prefer smaller pasta shapes, as they are easier to scoop up with a spoon, but there is no need to use anything fancy, as you can use up whatever you have.
You really can use any pasta shapes in this soup. We prefer smaller pasta shapes, as they are easier to scoop up with a spoon, but there is no need to use anything fancy, as you can use up whatever you have.
We haven't put meat in ours, as we think it's a nice vegetarian dish. However you could add ground beef, sausage or bacon at the same time as the onions and carrots.
You can store this in the fridge in airtight containers for up to 2 days, but because the pasta will continue to absorb the liquid, it will be thicker when reheated. But it will still be delicious. Reheat in the microwave or on the hob (stove top) for a few minutes, until heated through.
This soup freezes really well, making it great for batch cooking. It will keep for up to 3 months in an air tight container. Be sure not to fill the container to the top, as the liquid will expand to the top of the container.
Yes, this soup can be made in the slow cooker. Still follow step one in the recipe below to sweat the harder vegetables and then put everything in the slow cooker (except the pasta) and cook for 4 hours on high. 20 minutes before it is finished, stir in the pasta.
Extra tips
- You can use any vegetables that you have.
- Add a bit of a spice kick by adding some chili flakes when cooking.
- If you want to add some meat to this, add some chopped bacon, ground sausage or pancetta when cooking the vegetables
- This is supposed to be quite "brothy". If you prefer a thicker soup, reduce the amount of water.
- Add a little extra depth of flavour to the broth by swapping 100ml of it for white wine.
- You can add some extra protein by adding half a can of drained green lentils.
- The beans can be swapped for chickpeas.
More soup recipes
If you’ve tried this paste e fagioli recipe, or any other recipe on the blog, then let us know how you got on in the comments below, we love hearing from you!
Tag us in your creations on Instagram @hungryhealthyhappy - we love sharing photos when people make our recipes. You can use the hashtag #hungryhealthyhappy too.
Recipe
Pasta e Fagioli Soup (Pasta and Bean Soup)
Ingredients
- 1 tablespoon Olive oil
- 1 Onion - diced
- 3 Garlic clove - crushed
- 1 Carrot - diced
- 2 Celery ribs - diced
- 240 g (8.5 oz) Cannellini beans
- 100 g (3.5 oz) Pasta shapes
- 1 litre (4 cups) Vegetable stock
- 400 g (14 oz) Chopped tomatoes - canned
- 240 g (3.5 cups) Kale - chopped
- 1 tablespoon Dried oregano
- 1 pinch Sea salt and ground black pepper
Instructions
- Put 1 tablespoon Olive oil into a large pan and add 1 Onion, 3 Garlic clove, 1 Carrot and 2 Celery ribs and gently sweat for 5 minutes.
- Add 1 litre Vegetable stock, 240 g Cannellini beans, 400 g Chopped tomatoes, 100 g Pasta shapes, 240 g Kale 1 tablespoon Dried oregano and 1 pinch Sea salt and ground black pepper. Simmer for 15 minutes.
- Divide between 4 bowls and serve.
Recipe Tips
- You can use any vegetables that you have.
- Add a bit of a spice kick by adding some chili flakes when cooking.
- If you want to add some meat to this, add some chopped bacon, ground sausage or pancetta when cooking the vegetables
- This is supposed to be quite "brothy". If you prefer a thicker soup, reduce the amount of water.
- Add a little extra depth of flavour to the broth by swapping 100ml of it for white wine.
- You can add some extra protein by adding half a can of drained green lentils.
- The beans can be swapped for chickpeas.
Nutritional Information
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
As all appliances vary, cooking times are a guide. Please note that by changing the serving size, the cooking time may also need to be altered.
Julie @ Running in a Skirt says
Frozen kale?!! Yes, please! This soup sounds delicious!
Dannii says
It's the way forward! So convenient.
Catstello says
Another fab looking recipe! Thanks for sharing so many great ones xo
Dannii says
You are very welcome :)
Elizabeth says
Oh my goodness this sounds heavenly! Just my sort of soup recipe for these gale filled days!
Dannii says
Oh no! I hope the weather isn't too bad up your way.
Mellissa Williams says
This looks an excellent way of using up leftovers and make a healthy soup too. I've never seen frozen kale - will have to look out for it in the supermarket.
Dannii says
Head to Iceland and pick up a bag - it's so handy to have it in the freezer.
cheri says
Hi Dannii, this is one of my favorites when it comes to soup combos, love the way the frozen kale looks in the bag.
Dannii says
The kale and the pasta really bulk it up.
Laura Hartley says
Ooh I've never had pasta soup before! Must try this out sometime because pasta is my number one dish!
Dannii says
It makes the soup much more of a filling dish.
Summer says
This soup looks like some real goodness ♥
summerdaisy.net
Dannii says
It's got a ton of nutrients in it.
Sarah Bailey says
I can just imagine spooning out some and adding it to a slice of bread and tucking in. Yum.
Dannii says
Put it on a slice of bread? That's an interesting way of eating it :)
georgina prince (was Davies) says
This looks fab I especially love soup with anything chunky in them if you know what I mean, like minestrone lol. I am a sucker for a thicker sauce though lol x
Dannii says
I am the same - it feel like more of a meal that way.
mira says
This is one of my favorite soups! Love the kale in there! Beautiful pictures!
Dannii says
It's all about the kale in this dish!
Kelly says
Your pasta e fagioli soup looks perfect, Dannii! It's one of our favorites and I just made one in the slow cooker a few weeks ago and now I can't wait to try yours. It looks so comforting and delicious!
Dannii says
Oooh, I am going to have to try this in the slow cooker too.
Laura @ Raise Your Garden says
Huge pasta fagioli soup fan here! Our favorite restaurant The Olive Garden does a fabulous P.F. soup and I've always wanted to replicate it. I'll be trying this very soon!!!! Thanks.
Dannii says
Definitely try making it yourself, as it will have a lot less salt in it.
Annie @ The Garlic Diaries says
Mmm, this soup looks so comforting and yummy. I love putting pasta in soup! It bumps up that comfort level even further :).
Dannii says
It makes it more of a meal, doesn't it.
David @ Spiced says
I absolutely love pasta fagioli, Dannii! I haven't made this in forever, though...and now I want to try your version with kale. Sounds amazing...and perfect for these cold winter days. I hope you and Dave have an awesome weekend, my UK friend! :-)
Dannii says
Kale should go in everything!
Have a great weekend too my NY friend ;)
Heather@hungryforbalance says
I love soups in the wintertime! They're so warm and comforting. Oven ever made pasta fagiole before, but it looks easy and delicious!
Dannii says
It is really easy, especially with the frozen kale from Iceland!