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+ servings
Pasta e Fagioli

Pasta e Fagioli

Spoonful of Plants
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Soup
Cuisine Italian
Servings 6
Calories 430 kcal


  • 2 tbsp olive oil
  • 3 carrots chopped
  • 1 celery stalk chopped
  • pinch crushed red pepper flakes
  • ½ teaspoon oregano
  • 2 cloves garlic minced
  • 1 onion chopped
  • handful fresh parsley chopped
  • 26 oz crushed tomatoes
  • 30 oz canned cannellini beans drained and rinsed
  • 2 cups water
  • 4 cups low sodium vegetable broth
  • 2 dried bay leaves
  • 1 ½ cups ditalini pasta or other small shaped pasta


  • In a large soup pot, heat the olive oil on medium high heat.
  • Add the onion,carrots, celery and a pinch of salt and sauté for about 3-4 minutes until slightly softened and onion becomes translucent.
  • Add in the garlic, oregano, crushed red pepper and sauté until fragrant about 30 seconds.
  • Stir in the crushed tomatoes, water, broth, parsley and bay leaves and bring to a soft boil.
  • While soup is coming to boil, blend HALF of the beans in a food processor with about a half cup of the soup broth.
  • Carefully, transfer the pureed bean mixture into the soup and stir until completely combined. This may take a minute or two.
  • Add the remaining whole beans and reduce heat to a simmer.
  • Cook for about 15 minutes then add in the pasta.
  • Cook pasta in the soup until pasta is al dente.
  • Carefully remove pot from heat and remove the bay leaves.
  • Ajust seasonings and serve with garlic bread or favorite rustic style bread (if desired).


Serving: 8gCalories: 430kcalCarbohydrates: 77gProtein: 19gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 667mgPotassium: 1230mgFiber: 12gSugar: 10gVitamin A: 5368IUVitamin C: 15mgCalcium: 176mgIron: 7mg
Keyword beans, bread, garlic, pasta, soup
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