Easy Pasta e Fagioli (Vegetarian)
Easy Pasta e Fagioli made with canned beans is a quick, hearty Italian bean soup with pasta, vegetables, and tomato broth. This vegetarian pasta e fagioli recipe is cozy, budget-friendly, beginner-friendly, and perfect for an easy family dinner.
Ingredients
- 2 tbsp olive oil
- 1 small onion, finely chopped
- 2 carrots, finely chopped
- 2 celery stalks, finely chopped
- 3 garlic cloves, minced
- 2 tbsp tomato paste
- 1 tsp dried oregano, or to taste
- 1 tsp dried basil, or to taste
- 1/2 tsp smoked paprika (optional)
- 6 cups vegetable broth
- 1 can (400 g / 14 oz) diced tomatoes
- 2 cans (400 g / 14 oz each) cannellini beans or borlotti beans, drained and rinsed
- 1 cup small pasta (such as ditalini, small shells, or elbow pasta)
- Salt, to taste
- Black pepper, to taste
- 1 handful fresh parsley, chopped (optional)
- Grated Parmesan cheese, for serving (optional)
Instructions
- Cook the vegetables: Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery. Cook for about 6–8 minutes, stirring now and then, until the vegetables soften.
- Add the garlic and tomato paste: Add the garlic and cook for about 30 seconds, just until fragrant. Stir in the tomato paste, oregano, basil, and smoked paprika if using. Cook for 1 minute, stirring, so the tomato paste deepens in flavour.
- Add the liquids: Pour in the vegetable broth and diced tomatoes. Stir well and bring everything to a gentle simmer.
- Add the beans: Add the drained beans to the pot. Stir, then let the soup simmer for about 10 minutes so the flavours can come together.
- Make it creamy: Scoop out about 1 cup of the beans and a little broth, then mash them with a fork in a bowl. Stir the mashed beans back into the pot. This gives the soup a thicker, creamier texture without needing cream.
- Cook the pasta: Add the pasta directly to the pot and cook according to the package instructions, usually about 8–10 minutes, until tender. Stir now and then so it does not stick to the bottom.
- Season and finish: Taste and add salt and black pepper as needed. Stir in the chopped parsley right at the end.
- Serve: Ladle into bowls and serve warm. If you like, top with grated Parmesan and a drizzle of olive oil.