Pasta e Fagioli is a beloved Italian dish that brings together the heartiness of pasta and the rich depth of beans in a deliciously comforting broth. Translating to “pasta and beans”, this classic comfort food has been passed down through generations, with various regions adding their own twist. The beauty of Pasta e Fagioli lies in its simplicity-it’s a hearty meal made with pantry staples, yet it offers such depth of flavor.
In this version, we’re taking a traditional recipe and making it fully vegetarian. That means no bacon or sausage, yet you still get that rich, savory flavor, thanks to the careful use of seasonings, olive oil, and fresh herbs. Whether you’re a long-time vegetarian or simply looking to enjoy a meatless meal, this recipe will satisfy both your cravings and your desire for something healthy.
Pasta E Fagioli Vegetarian Recipe
This vegetarian take on Pasta e Fagioli gives you all the rich flavors of the original, with a few thoughtful substitutions. By using fresh vegetables, beans, and a savory broth, the result is a soup that feels as hearty and satisfying as the traditional meaty version.
Ingredients Needed
- Olive Oil (2 tablespoons): The foundation for sautéing the vegetables and adding richness.
- Carrot (1 large, diced): Adds natural sweetness and depth to the soup.
- Celery (2 stalks, diced): A classic aromatics trio, contributing freshness and a subtle crunch.
- Yellow Onion (1 medium, chopped): A base flavor that adds sweetness and umami to the broth.
- Garlic (3 cloves, minced): The aromatic powerhouse that infuses the soup with depth.
- Dried or Canned Beans (2 cups, cannellini or great northern beans): The heart of the dish, giving it body and texture.
- Vegetable Broth (4 cups): The savory liquid base, perfect for cooking the pasta and beans.
- Tomato Paste (2 tablespoons): A burst of umami, giving the soup a rich, robust flavor.
- Tomatoes (1 can, diced or 2 fresh, chopped): Adds acidity and a tangy bite that balances the richness of the soup.
- Bay Leaves (2 leaves): A must-have for infusing the broth with a subtle herbal fragrance.
- Dried Herbs (1 teaspoon thyme, 1 teaspoon oregano): Italian seasoning staples that enhance the depth of the flavor.
- Salt and Pepper (to taste): Basic seasonings to adjust the flavor balance.
- Pasta (1 cup, small like ditalini or elbow macaroni): The pasta absorbs the flavors of the broth, making it a comforting element.
- Fresh Basil or Parsley (for garnish): A fresh, green pop of flavor to finish the dish.
Cooking Instructions
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Prepare The Vegetables
Start by dicing the carrot, celery, and onion. Mince the garlic. If you’re using dried beans, soak them overnight and cook them until soft, or opt for canned beans to speed things up.
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Sauté The Aromatics
In a large pot, heat the olive oil over medium heat. Once hot, add the diced onion, carrot, and celery. Sauté for about 5-7 minutes until softened and fragrant. Add the garlic and cook for an additional minute.
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Build The Broth
Stir in the tomato paste and cook for another 2 minutes. This will help deepen the flavor before adding the broth. Next, pour in the vegetable broth and stir in the tomatoes (whether canned or fresh). Add the bay leaves, thyme, and oregano, and season with salt and pepper. Bring to a gentle simmer.
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Cook The Beans And Pasta
Add your pre-cooked beans (or canned beans, drained and rinsed) to the pot. Let it simmer for 15-20 minutes, so the flavors meld together beautifully. Then, add the pasta and cook until al dente, about 8-10 minutes, depending on your choice of pasta.
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Final Adjustments
Taste the soup and adjust the seasoning as needed, adding more salt, pepper, or herbs to taste. Once the pasta is cooked, remove the bay leaves, and stir in the fresh basil or parsley.
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Serve
Ladle the soup into bowls, drizzle with a little extra olive oil for richness, and serve with a slice of crusty bread on the side. Enjoy the savory, comforting goodness of this vegetarian Pasta e Fagioli!
Ingredient Science Spotlight
Each ingredient in this recipe plays an important role in building flavor and texture. Here’s a breakdown of the science behind some of the key components:
- Olive Oil: Used as the base for sautéing, olive oil releases its monounsaturated fats when heated, which help extract and carry the flavors from garlic, onions, and other vegetables. This is the start of developing the soup’s savory foundation.
- Tomato Paste: When sautéed, tomato paste undergoes a Maillard reaction (the browning of sugars and proteins), which deepens its flavor and imparts a sweet, savory richness to the broth.
- Beans: The beans not only provide protein and fiber, but they also act as a natural thickener when they break down slightly in the broth. Their starches are released into the liquid, giving the soup its hearty, creamy texture.
- Pasta: The pasta absorbs the broth, becoming infused with all of the flavors in the soup. The starches in the pasta also help thicken the broth slightly, making the soup more satisfying and substantial.
Expert Tips
- Choosing the Right Beans: Cannellini beans or great northern beans are traditional choices for this dish. Their creamy texture blends well with the broth, but feel free to use whatever beans you prefer. Kidney beans, navy beans, or chickpeas could all work as variations.
- Don’t Skip the Soak: If you’re using dried beans, soak them overnight to cut down on cooking time. If you skip the soaking, you’ll need to cook them much longer, and they might not reach the same tender consistency.
- Make It Ahead: This soup tastes even better the next day as the flavors have more time to meld together. You can store it in the fridge for up to 3 days, and it freezes well for future meals.
- Adjust the Broth: If you prefer a thicker soup, simply use less broth. If you like more liquid, add additional vegetable stock to achieve your desired consistency.
Recipe Variations
While this vegetarian Pasta e Fagioli is already delicious as-is, there are plenty of ways to customize it to suit your tastes:
- Add Greens: Kale or spinach are excellent additions. Stir them in towards the end of cooking to add a pop of color and a boost of nutrients.
- Spice It Up: For a bit of heat, add a pinch of red pepper flakes or a chopped chili pepper when you sauté the vegetables.
- Cheese It: For a richer flavor, sprinkle freshly grated Parmesan or Pecorino Romano over the top before serving. A dollop of ricotta also makes for a creamy finish.
- Gluten-Free Option: Use gluten-free pasta to make this dish suitable for those with gluten sensitivities or preferences.
Final Words
Pasta e Fagioli is a prime example of how simple ingredients can come together to create something utterly comforting and flavorful. This vegetarian version proves that you don’t need meat to make a hearty, satisfying soup. With the right balance of vegetables, beans, herbs, and pasta, you’ve got a meal that’s not only filling but packed with nutrients.
FAQs
What Is Pasta E Fagioli?
Pasta e fagioli is a traditional Italian dish made with pasta and beans. It’s a hearty, flavorful soup typically featuring beans such as cannellini or borlotti, combined with small pasta shapes like ditalini, and seasoned with garlic, onions, tomatoes, and herbs. In a vegetarian version, it excludes meat-based broths or sausages.
What Beans Are Best For Pasta E Fagioli?
Cannellini beans (white kidney beans) and borlotti beans (also known as cranberry beans) are the most commonly used beans for pasta e fagioli. These beans have a creamy texture and mild flavor that complements the dish. You can also use other white beans or kidney beans as alternatives.
Can I Make Pasta E Fagioli Ahead Of Time?
Yes, pasta e fagioli can be made ahead of time. In fact, it often tastes better the next day as the flavors continue to meld. To store, let the soup cool completely, then refrigerate it in an airtight container for up to 3-4 days. You can also freeze it for up to 2-3 months. If freezing, be sure to cook the pasta separately and add it when reheating.
Is Pasta E Fagioli Gluten-free?
Traditional pasta e fagioli is not gluten-free due to the inclusion of pasta. However, to make a gluten-free version, you can substitute the regular pasta with gluten-free pasta options, such as rice pasta, quinoa pasta, or other gluten-free pasta varieties.
What Type Of Pasta Should I Use For Pasta E Fagioli?
Typically, small pasta shapes like ditalini, small shells, or elbow macaroni are used for pasta e fagioli. These pasta shapes are ideal for absorbing the soup’s flavors while maintaining their texture. You can also experiment with other small pasta shapes based on your preference.
Can I Use Canned Beans For Pasta E Fagioli?
Yes, you can use canned beans for pasta e fagioli to save time. Be sure to rinse and drain them well to remove excess sodium. While dried beans provide a richer flavor, canned beans are a convenient and quick alternative.
How Do I Make Pasta E Fagioli Vegetarian?
To make a vegetarian version of pasta e fagioli, simply omit any meat or meat-based broths. Use vegetable broth or water as the base for the soup, and avoid adding pancetta, sausage, or bacon. Season with fresh herbs like rosemary, thyme, and bay leaves for flavor.
What Are The Key Seasonings In Pasta E Fagioli?
Pasta e fagioli is typically seasoned with garlic, onion, rosemary, thyme, and bay leaves. Some recipes also call for a dash of red pepper flakes for a little heat, and a drizzle of olive oil to finish the soup. Salt and pepper are added to taste.
Can I Add Vegetables To Pasta E Fagioli?
Yes, additional vegetables can enhance the flavor and texture of pasta e fagioli. Common additions include carrots, celery, spinach, or kale. These vegetables can be sautéed along with the onions and garlic at the beginning of the recipe to build flavor.
How Can I Make Pasta E Fagioli Richer In Flavor?
To make your pasta e fagioli richer, consider using a high-quality vegetable broth, adding a Parmesan rind while simmering the soup for extra umami, or finishing with a splash of good olive oil. A sprinkle of freshly grated Parmesan or Pecorino cheese just before serving adds depth as well.