Vegetarian Pasta Fagioli Recipe – The Picky Eater

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Big bowls of hearty soup are always welcome in my kitchen, and this vegetarian pasta fagioli is one recipe my family never gets tired of. Tender pasta, creamy white beans, and colorful vegetables come together in just 30 minutes for a wholesome Italian-inspired meal that is rich, satisfying, and packed with flavor.

Italian soups have a wonderful way of turning simple pantry staples into meals everyone looks forward to. And this vegetarian pasta fagioli takes pasta, beans, fresh herbs, and vegetables and turns them into a hearty one-pot dinner, similar to Tuscan ribollita soup. If you like soups that have a little bit of everything and a lot of flavor, be sure to try this recipe.

This recipe has a special place in my home since it was inspired by a childhood favorite of my husband’s, which he simply called “pasta beans”. Adorable. After many winter nights with bowls of vegan minestrone soup, he asked if I could create a vegan version of his cherished childhood meal. I was worried that it would miss the mark since the version he ate contained ground beef, but as soon as he had his first spoonful, he started wriggling in his seat like a giddy little boy.

🥘 Ingredients

I use the most wholesome pantry staples and fresh vegetables to build layers of flavor in my vegetarian pasta fagioli. This is everything I need to create a nostalgic and comforting meal:

Mirepoix: I use a classic combination of chopped onion, carrots, and celery to create a flavorful and savory base. 

Olive oil or vegetable broth: I use this to saute the vegetables.

Garlic: Fresh garlic adds a delightful savory flavor.

Fresh rosemary: This gives the soup its trademark earthy aroma.

Sea salt and black pepper: I use these basic seasonings to enhance all the ingredients without overpowering them.

Vegan sausage: I  like adding veggie sausage for extra flavor and protein, although it is completely optional. You could even make your own vegan sausage to serve with the soup.

Great northern beans: I use both the beans and their liquid to naturally thicken the broth. 

Diced or crushed tomatoes: These add brightness to every spoonful.

Vegetable broth: I use vegetable broth to keep the soup completely vegetarian.

Small pasta: Elbow macaroni is my favorite, although any small pasta shape works well. 

Vegan parmesan and parsley: I love finishing each bowl with grated vegan parmesan cheese and fresh chopped parsley.

🔪 How To Make

Everything cooks in one pot and comes together quite quickly for this vegetarian pasta fagioli. This is how I make it from start to finish: 

Saute the vegetables: I start by sauteing the onions, carrots, and celery in olive oil or vegetable broth for 2-3 minutes until they begin to soften. Then I stir in the garlic, rosemary, and seasonings and cook for another 1-2 minutes.

Add sausage: If I am using veggie sausage, I would add it in at this point.

Stir in broth, tomatoes, and beans: Next, I add the beans with their liquid, the tomatoes, and vegetable broth, then bring everything to a gentle simmer for 5-6 minutes.

Add pasta: I stir in the pasta and cook for 6-7 minutes, checking it after 5 minutes so it stays perfectly al dente.

Serve: Once the pasta is tender, I serve the soup with grated vegan parmesan and fresh parsley.

📖 Variations

There are so many ways to customize this vegetarian pasta fagioli, which is great since I make it frequently in winter. These are 3 variations I have on repeat:

Extra greens: When I want to increase the nutrient content even more, I stir in 2 cups chopped spinach or kale during the last 2 minutes of cooking. I love the added color this brings to each bowl.

Bean mix: I replace the great northern beans with 1/2 can of cannellini beans and 1/2 can of navy beans. You could also try it with a combination of butter beans, pinto beans, or kidney beans. My boys love it when there is a medley of legumes in their bowls. 

Herb boost: In addition to the rosemary, I add 1 teaspoon dried oregano and 1 teaspoon of dried basil. And if you know how to dry basil in the oven, I highly recommend using it. Sometimes I also add fresh thyme for an even richer Italian herb flavor. 

🍽 Serving Suggestions

If you are serving this vegetarian pasta fagioli but want to round out the meal with a few sides, I recommend gluten free focaccia and a fresh side salad with plenty of flavor, like a kale salad with lemon dressing. You could even serve the soup with crispy baked kale chips for some added crunch. 

Speaking of added crunch, my husband and kids hardly ever have this soup without some kind of topping. Recently I made it with vegan gnocchi instead of macaroni, and set out bowls of chickpea sausage crumbles and vegan mushroom bacon for everyone to add to their bowls. I think we found the perfect combination of flavors and textures, and I plan on making it this way more often going forward. 

🧊 Storing And ♨️ Reheating

Refrigeration: I store leftover soup in an airtight container in the refrigerator for up to 4 days. If I know I will have leftovers, I prefer storing the pasta separately so it keeps its texture.

Freezing: I freeze the soup without the pasta whenever possible for up to 3 months in a freezer-safe container, leaving about 1 inch of space for expansion.

Reheating: If frozen, I thaw the soup in the refrigerator overnight. Then I warm the soup gently on the stovetop over medium heat until hot and stir in freshly cooked pasta if I stored it separately. If the soup has thickened, I add another bit of vegetable broth.

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