Pasta e Fagioli is a traditional Italian dish that is a nourishing and hearty soup. The direct translation is “pasta and beans.” This soup is the definition of rustic, simple home cooking.
Perfect for those cozy autumn and winter days when all you want is a meal to satisfy and warm you up.
There are many versions of this dish (depending on which region of Italy you’re from). However, I have gone for the simplest, most authentic one (in my opinion).
The base is always pasta and beans.
This dish has many names
Depending on which region of Italy you’re from, the word “beans” is known differently. The standard Italian way of saying beans is “fagioli.” If you’re from Napoli, you would call it “fasule,” and if you’re from Siciliy, it would be “fasola.” This all depends on the dialect of the area in Italy you are from.
I also know that Croatians have a very similar dish that they call “pašta fažola” or “fažol i testo.” They would add sweet paprika, flour (to thicken it instead of blending the beans), and parsley (instead of rosemary). You would also leave out the carrot and celery.
With so many different variations, the one thing that they all have in common is that they use inexpensive ingredients. Making this dish very budget-friendly and can feed lots of people!
As it’s a few days into winter here in Australia, I know what I’ll be making regularly to keep me full and satisfied.
It has wonderful flavours of sweet carrot, an undertone of rosemary, and rich, creamy textures that the blended beans bring. I think this combination works well together.
This vegan pasta e fagioli is:
- Easy to make
Tips for making this vegan pasta e fagioli
- If you’re using canned beans, instead of using the liquid from the can, just use fresh water or vegetable broth instead.
- You can use pinto, cannellini, or kidney beans in place of borlotti beans.
- You can swap out the celery for leek if that is what you have at home.
- If you don’t plan on serving the soup straight away, cook the pasta separately so that it doesn’t completely overcook in the soup. Add it to the soup just before serving.
- If you’d like it more like a broth (less creamy), blend less of the beans. Adjust this to your taste.
- You can use any kind of small pasta shape for this soup. There are no rules! I picked this one as that’s the one that was available to me at the time of making this soup.
- Leftovers can be stored in the fridge for up to 3 days.
Want a bowl of soup with a few more veggies? I created a hearty minestrone soup a few weeks ago that you can make, which also includes beans and pasta. It’s a very popular recipe!
I hope you love this take on the traditional Italian pasta and beans soup as much as I do!
If you try this recipe, let me know! I would love for you to leave a comment and rating below. If you want to go that extra mile, tag us on Instagram or share your photo of the recipe on Pinterest. Or Pin It for later!
Other recipes you’ll love:
- Easy Potato, Pea and Dill Soup
- Red Lentil Stew with Potatoes and Peas
- Hearty Vegan Minestrone Soup
- My Lentil Spaghetti Bolognese (Vegan)
- Anna’s Rustic Eggplant Patties in Tomato Sauce