Rustic Pasta e Fagioli
on Nov 10, 2019, Updated Aug 23, 2024
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Learn how to make authentic Pasta e Fagioli! This rustic Italian soup has a light and smokey tomato broth that’s loaded with hearty vegetables, Tuscan kale, pasta, and white beans. It’s healthy and easy to make, so let’s get cooking!
How to Make Pasta e Fagioli Vegetarian
If you’ve seen the YouTube video I posted about this recipe, you’ll know that a t-o-n of research went into creating it!
Classic Pasta e Fagioli, a rustic and hearty Italian bean soup, is typically flavored with root vegetables and animal based ingredients like Parmesan rinds or hammocks – which give this soup its famously rich and smokey flavor.
Figuring out how to mimic the subtle smokiness and rich umami quality in a vegan broth was tricky, but I found a solution in the form of smoked paprika, miso paste, and good old fashioned olive oil.
After a bit of tinkering (read: many, MANY batches of soup) I figured out a way to make a delicious vegan and vegetarian-friendly version of Pasta e Fagioli that is as close to the classic version as it gets!
Flavorful, filling, and soup-er cozy, this has become one of my favorite Italian soup recipes and it’s sure to keep you full and happy during the cooler months ahead!
THIS POST IS A RECIPE FOR PASTA E FAGIOLI SOUP
Pasta e Fagioli Ingredients
You only need a few fresh ingredients and pantry staples to make this healthy and delicious Italian soup recipe!
You will Need:
- Onions, Carrots, and Celery – the perfect blend of vegetables to create a flavorful soup.
- Garlic – what Italian soup would be complete without this aromatic ingredient?
- Diced Tomatoes – canned tomatoes are my go to. Just make sure they’re plain and no fire roasted.
- White Beans – adds protein and fiber to this vegetable soup.
- Pasta – opt for a short pasta noodle like elbows, ditalini, orecchiette.
- Tuscan Kale – also known as Dino Kale. This hearty leafy green holds up well and adds vitamins and antioxidants to this classic soup recipe.
- Veggie Bouillon Cube – I use this one or this one from Edward and Sons
- Smoked Paprika, Miso Paste, and Olive Oil – no more bland broths! This magic combo creates a flavorful broth with lots of flavor.
- Vegan Parmesan Cheese – a must when serving any Italian soup! Sprinkle over each bowl right before serving.
How to Make Authentic Pasta e Fagioli
The full recipe can be found on the recipe card below, but here’s a quick overview to give you an idea!
Step One
Pour the dry beans into a bowl, cover with water (about 2 inches above the beans) Cover and refrigerate overnight or do this in the morning before work so the beans are ready to go for dinner that night.
If you’re in a hurry, canned beans will work too. If using canned, skip this step and see the notes below for adjustments.
Step Two
Finely chop the carrots, onions, and celery and place in a large soup pot with 3 tbsp of olive oil.
Cook the veggies on medium heat for 7-8 minutes. Then mince the garlic and add it to the pot. Cook for 1 minute. Then Add salt, smoked paprika, and miso paste to the pot and cook for 3 -5 minutes. Then rinse and drain the soaked beans and add them to the pot along with the bay leaves, diced tomatoes, veggie bouillon cube, and water.
Raise the heat to high to bring to a boil, then reduce heat to low once it’s boiling and cover with a lid. Let the soup simmer on low heat for 1.5 hours. Checking every 20-30 minutes to stir.
In a separate pot, boil the pasta noodles until al dente (2-3 minutes less than what the package recommends) The pasta should be cooked but still have a chewy texture. Then drain the pasta and add the pasta to the pot.
Step Three
Remove the bay leaves and take a moment to taste and add more salt if needed. Simmer for another 5 minutes and then add the chopped kale. Cook for another 2-3 minutes or until the kale is cooked through.
How to Serve
To serve, top each bowl of soup with a generous sprinkle of vegan Parmesan cheese. I love using the VioLife Parmesan for this recipe.
Finish with a tiny drizzle of extra virgin olive oil and a couple of pinches of red pepper flakes take this soup to the next level. Serve with warm, crusty bread for dipping and enjoy!
Nigella once said that “difficult” should never be confused with time consuming. This is not a difficult dish – everything just gets thrown into a pot – but it does require a bit of time to cook because of the dry beans, which are totally worth using because they get super flavorful when they simmer in the broth!
You’ll need about 6-8 hours of soaking time to help soften them for cooking.
This is how I schedule it to make it practical: Soak the beans before you leave for work in the morning. When you come home, make yourself a cup of tea or a glass of wine, and head into the kitchen to add all of the ingredients to the soup pot. Cover the pot to simmer and then go about your evening, knowing that dinner is gently working away on the stove. Two hours later, your kitchen will smell incredible and dinner will be ready to serve. Again, this is not a difficult recipe, but it does take a bit of time.
If you’re super busy and/or very hungry, then skip the soaked beans and opt for two 15oz of white beans, rinsed and drained.
If you’re using canned beans, make these simple adjustments:
1. Use 6 cups of water instead of 7
2. Maybe try using slightly less salt – 1 tsp instead of 1.5 – and add as needed since you’re using a bit less water. Adjust how you see fit 🙂
You’ll want to adjust the cooking time from 1.5 hours of simmering, to 20-30 minutes (although you can simmer longer if desired) Then add the pasta and beans. Finish by stirring through the kale and this becomes a 40 minute meal!
To create the perfect bite, you’ll want to opt for a short noddle instead of a long noddle. That way you get a little bit of everything all in one spoonful: pasta, beans, and veggies.
I typically go for pasta shapes like elbows, ditalini, orecchiette when making this recipe.
Rustic Pasta e Fagioli
Ingredients
- 1 medium yellow onion
- 5 medium carrots
- 3 stalks celery
- 5 cloves garlic
- 3 tbsp olive oil
- 1½ tsp sea salt
- 1½ tsp smoked paprika
- 2 tsp light miso paste, I use chickpea miso
- 2 dried bay leaves
- 1 15oz can diced tomatoes
- 1 vegetable boullion cube, low sodium
- 7 cups water
- 1.5 cup dry white beans
- 1 cup dried pasta noodles
- 3 cups Tuscan kale
For Serving
- 1 cup vegan parmesan cheese
- 2 tbsp olive oil
- red pepper flakes
Instructions
Prep
- Pour the dry beans into a bowl, cover with water (about 2 inches above the beans) Cover and refrigerate overnight or do this in the morning before work so the beans are ready to go for dinner that night.If you’re in a hurry, canned beans will work too. If using canned, skip this step and see the notes below for adjustments.
Cook
- Finely chop the carrots, onions, and celery and place in a large soup pot with 3 tbsp of olive oil.
- Cook the veggies on medium heat for 7-8 minutes. Then mince the garlic and add it to the pot. Cook for 1 minute.
- Add salt, smoked paprika, and miso paste to the pot and cook for 3 -5 minutes. Then rinse and drain the soaked beans and add them to the pot along with the bay leaves, diced tomatoes, veggie bouillon cube, and water.
- Raise the heat to high to bring to a boil, then reduce heat to low once it’s boiling and cover with a lid. Let the soup simmer on low heat for 1.5 hours. Checking every 20-30 minutes to stir.
- In a separate pot, boil the pasta noodles until al dente (2-3 minutes less than what the package recommends) The pasta should be cooked but still have a chewy texture. Then drain the pasta and add the pasta to the pot.
- Remove the bay leaves and take a moment to taste and add more salt if needed. Simmer for another 5 minutes and then add the chopped kale. Cook for another 2-3 minutes or until the kale is cooked through.
Garnish & Serve
- Ladle not bowls and serve with vegan parmesan cheese, a drizzle of olive oil, and a sprinkle of red peppers flakes on top! Don't skimp on the toppings, they are a part of the recipe, not just a pretty garnish and they really take this to dish a whole new level!
Notes
1. Use 6 cups of water instead of 7
2. Maybe try using slightly less salt – 1 tsp instead of 1.5 – and add as needed since you’re using a bit less water. Adjust how you see fit
You’ll want to adjust the cooking time from 1.5 hours of simmering, to 20-30 minutes (although you can simmer longer if desired) Then add the pasta and beans. Finish by stirring through the kale and this becomes a 40 minute meal!
I followed this recipe and it was AMAZING! so so yummy and it was quite filling 🙂
That’s my favorite thing to hear! I’m thrilled that you liked it Rose. Thanks for taking the time to comment 🙂
I love your recipes. Thank you
I would like to make your Rustic E Fagioli I cannot find the miso cheakpea my stores do carry it. Can you substitute with anything else.
I love your recipes. I would like to make Rustic Pasta E Fagioli. I cannot find miso cheakpea. Can you substitute with anything else?
Hey Mary! Thank you 🙂 You can use regular miso, just use a little bit less if it’s a strong miso like red and a touch more if it’s a mild miso like white!
Hey , I just want to start off by saying you were one of my biggest inspiration to make to switch to planted based just over 4 months ago! <3
2nd – 🙂 , it would be really helpful if you could put +- how many servings you would get based on amount of ingredients ?
Great to know! Thanks for the tip 🙂 And it’s so nice to hear that my recipes have helped you make the switch! How’s it been so far?
I am having a hard time finding chick pea miso. Where did you get yours? Do you think I could use white miso instead, and if so, would you recommend using the same amount?
Thanks!
I get it at the grocery store in the cold section by the tofu 🙂 You might be able to find it at the health food store too!
Where did you get the chickpea miso? I have not been able to find it. Do you think I could use white miso instead? If so, would you recommend using the same amount?
Thank you!
Hey Amanda 🙂 I haven’t tried it with white miso, but I think white miso is a bit more mild than chickpea so maybe add a little extra and adjust the salt to taste? I would do 2.5-3 tsp and see if that’s good. The broth won’t taste like miso broth, it’s just supposed to add richness. Hope that helps!