Best 2 Vegetarian Pasta E Fagioli Recipes

Indulge in the comforting goodness of Pasta e Fagioli, a classic Italian soup that combines hearty pasta, tender beans, and a flavorful broth. This vegetarian version offers a delightful twist on the traditional recipe, showcasing the versatility and deliciousness of plant-based ingredients. Dive into the wholesome goodness of beans, complemented by the rich flavors of vegetables, herbs, and spices, all simmered together in a savory broth. Accompany your pasta e fagioli with crusty bread for a complete and satisfying meal. Explore variations of this classic soup, including a speedy version made in an Instant Pot, a hearty Tuscan-style pasta e fagioli, and a vibrant Mexican-inspired version bursting with bold flavors. Whichever recipe you choose, you'll savor the comforting warmth and deliciousness of this classic Italian dish, perfect for a cozy meal or a casual gathering.

Check out the recipes below so you can choose the best recipe for yourself!

PASTA E FAGIOLI (ITALIAN PASTA AND BEANS)

Pasta e Fagioli (Italian Pasta and Beans) image

Pasta e fagioli means "pasta and beans" in Italian-this recipe is much more than that! This hearty vegetarian stew is full of irresistible fresh flavor. It's vegan, too, as long as you don't top it with cheese. Recipe yields 6 bowls or 8 cups of soup.

Provided by Cookie and Kate

Categories Stew

Time 1h

Number Of Ingredients 19

Ingredients

4 tablespoons extra-virgin olive oil, divided
1 medium-to-large yellow onion, finely chopped
2 carrots, scrubbed clean, finely chopped
2 ribs celery, finely chopped
3/4 teaspoon fine sea salt, divided
Freshly ground black pepper, to taste
4 cloves garlic, pressed or minced
1 can (15 ounces) crushed tomatoes*
4 cups vegetable broth
3 cups water
2 bay leaves
1 teaspoon dried oregano
1/4 teaspoon red pepper flakes, omit if sensitive to spice
2 cans (15 ounces each) cannellini beans, Great Northern beans, or chickpeas, rinsed and drained (or 3 cups cooked beans)
1 cup (about 4 ounces) cavatelli, ditalini, elbow or small shell pasta of choice
2 cups chopped Tuscan kale (tough ribs removed first), or chard or collard greens
1/4 cup finely chopped Italian parsley
1 tablespoon fresh lemon juice (about 1/2 medium lemon)
Optional garnishes: Additional chopped parsley, black pepper, grated Parmesan cheese or light drizzle of olive oil

Steps:

In a large Dutch oven or soup pot over medium heat, warm 3 tablespoons of the olive oil until shimmering. Add the chopped onion, carrot, celery, 1/2 teaspoon of the salt, and about 10 twists of black pepper. Cook, stirring often, until the vegetables have softened and the onions are turning translucent, about 6 to 10 minutes.
Add the garlic and cook, stirring constantly, until fragrant, about 30 seconds. Add the tomatoes, stir, and cook until the tomatoes are bubbling all over. Add the broth, water, bay leaves, oregano, and red pepper flakes.
Raise the heat to medium-high and bring the mixture to a simmer. Cook for 10 minutes, stirring occasionally, and reducing the heat as necessary to maintain a gentle simmer.
Use a heat-safe measuring cup to transfer about 1 1/2 cups of the soup (avoiding the bay leaves) to a blender. Add about 3/4 cup of the drained beans. Securely fasten the lid and blend until completely smooth, being careful to avoid hot steam escaping from the lid. Pour the blended mixture back into the soup.
Add the remaining beans, pasta, kale and parsley to the simmering soup. Continue cooking, stirring often to prevent the pasta from sticking to the bottom of the pot, for about 20 minutes, or until the pasta and greens are pleasantly tender.
Remove the pot from the heat, then remove and discard the bay leaves. Stir in the lemon juice, the remaining tablespoon of olive oil, and remaining 1/4 teaspoon salt. Taste and season with more salt (I usually add another 1/4 teaspoon) and pepper until the flavors really sing. Garnish bowls of soup as desired, and serve.
Leftovers taste even better the next day. Allow leftover soup to cool to room temperature, then cover and refrigerate for up to 5 days. Or, freeze leftover soup in individual portions and defrost as necessary.

Nutrition Facts : ServingSize 1 bowl, Calories 319 calories, Sugar 7.4 g, Sodium 1376.1 mg, Fat 10.3 g, SaturatedFat 1.5 g, TransFat 0 g, Carbohydrate 47.2 g, Fiber 9.7 g, Protein 12.8 g, Cholesterol 0 mg

VEGETARIAN PASTA E FAGIOLI (PASTA AND BEANS)

Vegetarian Pasta e Fagioli (Pasta and Beans) image

This is one of my many variations of the old Italian standby. Please feel free to adjust the types and/or amount of the dried herbs to suit your taste

Provided by Kozmic Blues

Categories One Dish Meal

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 17

Ingredients

1 tablespoon olive oil
1 onion, diced
2 -3 cloves garlic, finely chopped (I like lots of garlic, so please suit it to your taste)
1 stalk celery, diced
1 carrot, peeled and diced
1 tablespoon dried basil
2 teaspoons dried oregano
1 teaspoon dried thyme
3 -5 dashes dried rosemary
1 dash red pepper flakes (I like more-1 tsp.)
1 1/2 cups chopped whole tomatoes, with juices (I've use canned or fresh depending on time of year)
3 cups vegetable stock or 3 cups vegetable broth
1 can cannellini beans, drained and rinsed
1 cup tiny pasta (I like ditalini, but any pastene works fine)
2 tablespoons chopped fresh parsley (or dried) (optional)
freshly grated parmesan cheese
salt & fresh ground pepper

Steps:

In a large heavy pot, heat olive oil over medium high heat.
Stir in onion with a pinch of salt and pepper, and cook for 2 minutes.
Add dried herbs and red pepper flakes into the oil and toss to coat to bring out some of the dried herbs' flavors.
Stir in garlic, and then celery, and carrots and cook for about 3 minutes.
Stir in tomatoes and stock and bring to a boil.
Reduce heat and simmer for 30 minutes.
If necessary add an additional cup of stock or water and stir in beans and tiny pasta.
Simmer for 6-8 minutes or until pasta is tender.
Stir in parsley and serve hot with grated parmesan and freshly ground black pepper.

Tips:

Choose the right type of pasta for your soup. Short, stubby pastas like ditalini or penne work well, as they hold their shape well in soup.
Use a variety of beans for added flavor and texture. Cannellini beans, kidney beans, and black beans are all good choices.
Don't be afraid to add vegetables to your soup. Carrots, celery, and onions are classic additions, but you can also try adding kale, spinach, or zucchini.
Season your soup to taste. A combination of garlic, oregano, basil, and red pepper flakes is a good starting point, but you can adjust the seasonings to your liking.
Serve your soup with a crusty bread or a side salad for a complete meal.

Conclusion:

Pasta e fagioli is a hearty, flavorful soup that is perfect for a cold winter day. It's easy to make and can be tailored to your own taste preferences. So next time you're looking for a comforting and delicious meal, give pasta e fagioli a try.