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 Onion - diced
- 3 Garlic clove - crushed
- 1 Carrot - diced
- 2 Celery - diced
- 240 g Cannellini beans
- 100 g Pasta shapes
- 1 litre Vegetable stock
- 400 g Chopped tomatoes - canned
- 240 g kale - chopped
- 1 tablespoon Dried oregano
- 1 pinch Sea salt and black pepper
Instructions
- Put a little oil in to a large pan and add the onion, garlic, carrot and celery and gently sweat for 5 minutes.
- Add the rest of the ingredients and simmer for 15 minutes.
- Divide between 4 bowls and serve.
Notes
- 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.
WhatLauraLoves
Ooh yummy, this looks so delicious. I love the pasta added to it, makes it seem as though it would be really filling xxx
Dannii
It does make it feel like much more of a meal.
fashion-mommy
This looks a lot like the broth my Italian father in law makes. Very tasty.
Dannii
I'm glad to hear that it looks authentic :)
Idaintyit
I love a bit of pasta in soup! My mum used to add the tiny pasta (can't remember what it was called) into chicken noodle soup when we were ill and it was so yummy
Dannii
Chicken noodle soup has a magic way of making people feel better I think.
Helen @ Scrummy Lane
Really needed to see something like this today, Dannii. I would be ashamed to tell you what I've eaten over the past few days!
You're right that it's good to have some frozen veg in. And I was just reading that Iceland are pretty good these days.
Great healthy meal idea!
Dannii
Nothing wrong with a break from the norm every now and then. Head to Iceland and stock up on some veggies and throw them in your meals to get back on track :)
Agness
I love this recipe, girl! Your soup seems not only healthy and yummy, but also filling - one of the most things I love about soups. You can eat a bit and stay filled up for much longer. I also feel very light after having some soup for my lunch.
Dannii
It's a great way to get loads of veggies in your diet too.
Rachel
This one has been printed out to try, anything to ensure the mister eats veggies x
Dannii
I hope you enjoy it!
Having frozen vegetables from Iceland on hand makes it so much easier to get them in our diet.
Kari @ bite-sized thoughts
I love these sorts of soups (especially at this time of year) - yours looks delicious.
Dannii
They are just so much more filling, aren't they.
Kacie
This looks so healthy and nutritious, yet also very comforting and tasty!
Dannii
It is definitely all those things :)
Ana De- Jesus
I love pasta and bean soup it is delicious and is a staple in Portuguese culture. When I go out to Madeira they have it all the time!
Dannii
That's interesting to hear that it is so popular in Portugal too!
Bintu | Recipes From A Pantry
I am sat up in my cold bedroom right now just wanting a bowl of your very warming soup. Heading off to iceland to do some shopping tomorrow actually so looking forward to getting some Kale.
Dannii
Yes, stock up on the kale! Although, leave some in stock for me too please :)
Mel
This looks like my kind of quick lunch alternative to my plain pasta and butter I love so much. Yummy!
Dannii
Plain pasta and butter is so good though, isn't it. I used to eat that a lot as a student.
shobha
Mouthwatering !
This is such a nice and filling meal.
Dannii
It's delicious with the kale too.
Heidi Roberts
Frozen Kale!!! this sounds like something from heaven, hate it when the kale in the packet goes a bit off - now that won't happen - getting some this weekend, thanks for the tip!
Dannii
Having Iceland frozen vegetables on hand makes it so much easier for us to eat more vegetables, and it cuts back on waste too. Win win!
Manila Spoon
This is the perfect winter comfort food! It looks hearty and delicious!!!
Dannii
It's definitely needed in weather like this.
Tori Gabriel
This soup sounds lovely and is nice and simple too. I love Iceland! They are brilliant for Frozen stuff and we always round up our cost on our bonus card. At the end of the year there is enough to cover all out Christmas food!
Dannii
That's awesome! An even happier Christmas when it is already paid for :)
Emma White
oh my that looks totoally amazing I am so going to give this one a try
Dannii
I hope you enjoy it :)
Katie Davies
This looks so yummy I love Italian food
Dannii
Me too, it's my favourite cuisine I think!
Alida @My Little Italian Kitchen
Pasta e ravioli is a fab recipe! I could never ever get bored with this! Your addition of kale makes it quite interesting. I have never had it frozen and you are right, it is definitely a good idea to keep some in the freezer. So handy!
Dannii
It really cuts back and waste too, which is so important to us.
Claire
This soup sounds absolutely delicious and bursting with flavour, I'm going to enjoy this recipe :)
Dannii
I do hope you enjoy it :D
Lucy @ BakingQueen74
I need to go to Iceland to get some of this frozen kale, it sounds so convenient and will be perfect alongside my go-to frozen spinach. Love this recipe, a hearty soup is perfect for the time of year.
Dannii
Yes, definitely go and stock up on it! But leave some for me pleeeeeeeeeeeeaase!