Vegan Pasta e Fagioli (Italian Pasta & Bean Soup)


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. 

Vegan Pasta e Fagioli (Italian Pasta & Bean Soup)

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. 

Vegan Pasta e Fagioli (Italian Pasta & Bean Soup)

This vegan pasta e fagioli is:

  • Warming
  • Easy to make
  • Hearty
  • Nourishing
  • Healthy
  • Inexpensive
  • Creamy

Vegan Pasta e Fagioli (Italian Pasta & Bean Soup)

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. 

Vegan Pasta e Fagioli (Italian Pasta & Bean Soup)

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!


  • 500g dried borlotti beans (or 7 cups of cooked beans)
  • 2 bay leaves
  • 2.25 L (9 cups) vegetable stock or water
  • ¼ cup extra virgin olive oil + extra for drizzle
  • 1 onion, diced
  • 2 carrots, diced
  • 2 celery ribs, diced
  • 4 cloves garlic, finely chopped
  • 1 sprig fresh rosemary
  • 2 tbsp tomato paste
  • 200g pasta (2 cups), I used liscio piccolo, you can use any small pasta
  • Salt
  • Pepper


  1. If using dried beans, pre-soak the beans in a large bowl overnight with a good pinch of salt.
  2. The next day, strain and rinse the beans. Add to a pot with 2 liters of water, the bay leaves and a good pinch of salt. Bring to a boil and cook for around 1 hour or until the beans are cooked. Discard the bay leaves and rinse the beans.
  3. Scoop out 3 cups of the beans and set aside. This will be added to the soup at the end.
  4. In a blender, add the remainder of the beans and 1 cup (250ml) of the stock or water. Blend until smooth.
  5. In a large skillet on medium heat, add the olive oil, onion, carrot, and celery, sauteing for around 7 minutes until nice and soft.
  6. Add the garlic and saute for a further 2 minutes.
  7. Add in the blended beans, and the rest of the stock (which should be 2L) give it a good stir to combine.
  8. Add in the rosemary sprig and tomato paste and bring to a boil. Stirring occasionally.
  9. Add in the pasta and cook for the amount of time as directed on the back of the packet, with an additional two minutes. My pasta was meant to cook for 8 minutes, I cooked it for 10 minutes.
  10. Once cooked, add in the beans that you had set aside earlier and mix well. Remove the rosemary sprig.
  11. Season to taste and serve immediately with a drizzle of olive oil.


Not eating it straight away? If you’re not planning on serving the food straight away, cook the pasta separately and add it in as you serve it.

Did you make this recipe?

Tag @theminimalistvegan on Instagram and follow us to see the latest!

Other recipes you’ll love:

  1. Easy Potato, Pea and Dill Soup
  2. Red Lentil Stew with Potatoes and Peas
  3. Hearty Vegan Minestrone Soup
  4. My Lentil Spaghetti Bolognese (Vegan)
  5. Anna’s Rustic Eggplant Patties in Tomato Sauce

Source link


Please enter your comment!
Please enter your name here