Vegetarian Pasta Fagioli
Vegetarian pasta fagioli is a simple, rustic Italian bean and pasta soup that’s extremely easy to make and can be on the table in just about 30 minutes. What’s fabulous about pasta e fagioli is that it’s like two recipes in one – add a bit more stock for a soup and a bit less for a pasta dish!
Just like with caponata, the eggplant antipasto recipe I recently posted on the blog, you’d be hard pressed to find just one master recipe for pasta e fagioli.
There are lots of regional variations – some tomato-based, others stock-based; some thin, others thick; some vegetarian, others include pancetta or parmesan. The only thing you can be sure about is that you need pasta and beans.
VEGETARIAN PASTA FAGIOLI
Vegetarian pasta fagioli is a simple, rustic Italian bean and pasta soup that’s extremely easy to make and can be on the table in just about 30 minutes.
5 min
Prep Time
20 min
Cook Time
25 min
Total Time
Ingredients
1 tablespoon olive oil
Half an onion, chopped
1 carrot, diced
1 celery stalk, chopped
2 cloves of garlic, minced
1 zucchini, sliced
1/2 teaspoon dried basil
780 gram can (28 oz) of whole tomatoes
570 gram jar (20 oz) of white beans
125 grams (4.5 oz) baby spinach
1 cup vegetable stock
2 tablespoons parsley, chopped
1/2 teaspoon salt
Pepper, to taste
200 grams (7 oz) short pasta
Instructions
Heat a large pot over medium-high heat and add the oil, onion, carrot and celery. Fry for a couple of minutes, stirring occasionally, until the onion is soft and transparent.
Add the garlic and fry until soft, then add the zucchini and basil. Fry for another couple of minutes, stirring occasionally.
Add the tomatoes and their juice and use your spoon to break them into smaller pieces.
Add the beans and their liquid, spinach, vegetable stock, parsley, salt and pepper. Bring to a boil then reduce the heat to medium-low and simmer for about 15 minutes.
Meanwhile in a separate pot, cook the the pasta until al dente. Drain and add the pasta to the soup. Serve immediately.