Pasta e Fagiolini Soup: Italian Green Bean and Pasta Soup
Pasta e Fagiolini Soup is my oil-free, broth-based version of the rustic Italian combination of pasta and tender green beans. With tomatoes, potatoes, aromatic vegetables and fresh herbs, this simple Italian green bean and pasta
Post Date: May 30, 2026
Posted by: Donna SpencerThis post may contain affiliate links. Read my full disclosure here.
soup is comforting, vegetable-forward and beautifully uncomplicated.
It is the kind of meal that proves simple ingredients can still create something deeply satisfying.
Unlike pasta e fagioli, which is made with beans such as cannellini or another white bean, fagiolini means green beans in Italian. In this soup, the green beans become tender and sweet as they simmer with tomatoes. The aromatics and herbs impart layers of flavor while the potato and pasta naturally give the broth a little more body.
This oil-free version fits beautifully into whole-food, plant-based Italian cooking. There is no need for olive oil, butter or dairy to create flavor here. A slowly softened vegetable base, fire-roasted tomatoes, herbs, starchy pasta and a final splash of vinegar work together to make a cozy bowl of soup. It will taste like it has been simmering all afternoon.
👉 Learn more about oil-free plant-based Italian comfort foods with vegetables at the heart.
What Is Pasta e Fagiolini Soup?
Pasta e fagiolini simply means pasta and green beans. There are many ways Italian cooks bring these ingredients together. They range from pasta dishes with tomatoes and basil to combinations of green beans, potatoes and pasta.
My version turns those familiar rustic ingredients into a light, nourishing soup. It begins with onion, carrot and celery, followed by garlic, tomatoes, potatoes and plenty of fresh green beans. Small pasta cooks directly in the broth, releasing just enough starch to bring everything together.
The result is a soup that feels both light and comforting—perfect when green beans are PLANTifull, yet equally welcome when you want a warm, simple meal made from everyday ingredients.
Why You Will Love This Pasta and Green Bean Soup
This is the kind of recipe I love. It is always in my back pocket because it uses familiar ingredients and turns them into something genuinely comforting.
The green beans keep the soup fresh and vegetable-forward. The small pasta makes it satisfying without making it heavy. The potato softens into the broth and adds natural body. And because everything cooks in one pot, the pasta releases starch directly into the soup, creating a slightly fuller texture without oil or cream.
It is also a wonderful way to use an abundance of fresh green beans during the summer months, while still feeling cozy enough to serve in cooler weather.
Building Italian Flavor Without Oil
One of the most important lessons in oil-free Italian cooking is that flavor does not come from oil alone. It comes from building layers thoughtfully.
In this soup, that begins with onion, carrot and celery cooked slowly with a small amount of broth or water. As they soften, they create the sweet, aromatic foundation traditionally associated with Italian soups and sauces.
Garlic adds another savory layer. Fire-roasted tomatoes deepen the broth. Oregano and thyme bring an earthy warmth. Then, at the end, fresh basil and parsley wake everything up, while a splash of wine vinegar brightens the finished soup.
That final touch of acidity matters. It does not make the soup taste sour; it simply helps the tomatoes, herbs and vegetables taste more vibrant.
👉 Learn more about building rich Italian flavor without oil.
Tips for the Best Pasta e Fagiolini Soup
Cut the Vegetables Small
Small, even pieces of onion, carrot, celery, potato and green beans make the soup easier to eat and help everything cook evenly.
Watch the Broth as the Pasta Cooks
The pasta will continue absorbing broth as it cooks and rests. For a more brothy soup, add extra vegetable broth or water, ½ cup at a time, until it reaches the consistency you prefer.
Do Not Skip the Final Splash of Vinegar
A teaspoon or two of wine vinegar at the end makes a noticeable difference. It brightens the tomato broth and balances the natural sweetness of the carrots, green beans and peas.
Let the Soup Rest Before Serving
Just five minutes off the heat helps the flavors meld and allows the broth to thicken slightly around the pasta and vegetables.
These tips for the best Pasta e Fagiolini Soup also apply across many recipes where laying flavors is the main technique.
Plant-Based: Prep, Swap, Store & Nutrition
This soup is a beautiful example of oil-free Italian comfort food: vegetables build the flavor, potato and pasta create natural body, and a splash of vinegar brightens the finished broth without the need for oil or dairy.
Grocery List
Produce
Yellow onion
Carrots
Celery
Garlic
Red or russet potato
Fresh green beans
Fresh basil
Fresh parsley
Pantry
Fire-roasted diced tomatoes
Low-sodium vegetable broth
Small pasta, such as ditalini, elbows or tiny shells
Dried oregano
Dried thyme
Nutritional yeast, optional
Bragg Liquid Aminos, optional
White or red wine vinegar
Misc
Frozen peas, optional
Salt
Black pepper
Add-Ins and Substitutions
This Pasta e Fagiolini Soup is delicious as written, but it is also easy to adapt depending on how you plan to use it.
Potato: I recommend including the potato because it adds natural body to the broth as it simmers. Red or russet potatoes both work well. If you leave it out, the soup will still be delicious, but the broth will be a little lighter.
Green Beans: Fresh green beans give this soup the best texture and flavor. Frozen green beans may be substituted; add them during the last 10 minutes of simmering so they do not become overly soft.
Pasta: Ditalini is a classic small pasta shape for soups, but small shells, elbows, orzo or broken spaghetti will also work. For a gluten-free version, use your favorite small gluten-free pasta and watch the cooking time carefully. If you are not serving the soup immediately, cook and store the pasta separately, then add it to each bowl when serving. This prevents the pasta from absorbing too much broth as the soup rests. 👉 Learn more about Italian pasta shapes and sauce pairings.
Peas: The peas are optional, but they add a touch of natural sweetness and another pop of green color. Add them at the end so they remain bright and tender.
Tomatoes: Fire-roasted tomatoes add a little extra depth to the broth, but regular diced tomatoes may be used instead. For a smoother tomato base, substitute tomato purée or passata.
Celery: If you do not have fresh celery, celery seed is a useful pantry substitute. It brings similar aromatic flavor without changing the texture of the soup.
Fresh Herbs: Fresh basil and parsley brighten the finished soup. If fresh herbs are unavailable, leave them out rather than replacing them with large amounts of dried herbs, which can overpower the light broth.
Nutritional Yeast: This optional finish adds a subtle savory richness. It is not necessary, but it gives the broth a slightly fuller flavor.
Bragg Liquid Aminos: Bragg Liquid Aminos adds extra umami, but it also increases the sodium. Taste the soup first, then add it only if you want a deeper savory finish.
Wine Vinegar: A splash of white or red wine vinegar at the end brightens the broth and balances the sweetness of the carrots, tomatoes and green beans. Start with 1 teaspoon, taste, and add more as desired.
Want More Greens? Stir in a handful of baby spinach, chopped kale or Swiss chard during the final few minutes of cooking.
Prefer a Brothier Soup? Pasta continues to absorb liquid as the soup rests. Add additional broth or water, ½ cup at a time, until the soup reaches your preferred consistency.
Storing
Store leftover Pasta e Fagiolini Soup in an airtight container in the refrigerator for up to 4 days.
As the soup rests, the pasta will continue to absorb broth. When reheating, add a splash of vegetable broth or water to loosen it to your preferred consistency.
For meal prep, you can also cook the pasta separately and add it to individual bowls when serving. This helps preserve the texture of the pasta if you plan to keep the soup for several days.
Freezing is best done without the pasta, since pasta can become overly soft after freezing and reheating. Freeze the vegetable soup base, then add freshly cooked pasta when ready to serve.
Nutrition 411
Quick Nutrition Snapshot
Pasta e Fagiolini Soup is a vegetable-forward meal built from green beans, tomatoes, carrots, celery, potatoes, peas and fresh herbs. Cooking the pasta directly in the broth makes the soup satisfying while allowing its starches to naturally give the broth a little more body—without added oil or dairy.
This soup is also a simple way to add more plant variety to a meal. The vegetables provide fiber, vitamins, minerals and naturally occurring antioxidants, while the pasta and potato contribute comforting carbohydrates that make the soup feel hearty and complete.
Because broth, canned tomatoes, Bragg Liquid Aminos and nutritional yeast can all contribute sodium, choose low-sodium broth and adjust the final seasoning only after tasting.
Ingredient Highlights
Green Beans: Green beans provide fiber along with vitamins C and K. Their tender texture and mild sweetness make them a beautiful centerpiece for a light Italian-inspired soup.
Tomatoes: Tomatoes contain lycopene, a naturally occurring antioxidant pigment. Simmering them into the broth gives this soup both savory depth and a rich tomato base.
Potatoes: Potatoes add potassium and help create a fuller, more comforting broth as their natural starches release during cooking.
Carrots, Celery and Onion: These aromatic vegetables form the foundation of the soup, adding natural sweetness and flavor while also contributing plant variety.
Peas: Optional peas add color, sweetness, fiber and a small boost of plant protein.
Fresh Basil and Parsley: Added at the end, fresh herbs give the soup a bright finish while contributing flavor without relying on added fat or excess salt.
Wine Vinegar: Vinegar does not just brighten the flavor of this soup—it helps bring balance to the tomato broth, making each spoonful taste more vibrant and complete.
The Bigger Picture
A recipe like Pasta e Fagiolini Soup is a beautiful reminder that Italian cooking has always known how to make humble ingredients feel generous. Green beans, potatoes, tomatoes, a handful of pasta and fresh herbs may not sound elaborate, but together they create a bowl that is warm, nourishing and deeply satisfying.
This is also where whole-food, plant-based cooking and traditional Italian kitchen wisdom meet so naturally. There is no need to replace the comfort in a dish like this. The comfort is already there—in the sweetness of softened vegetables, the starch released from the potato and pasta, the fragrance of basil and parsley, and the brightness of a final splash of vinegar.
For me, recipes like this are not about making a “lighter” version of something richer. They are about returning to the kind of everyday cooking that makes simple food matter: a pot simmering on the stove, ingredients chosen with care, and a meal meant to be shared around the table.
Pasta e Fagiolini Soup: Oil-Free Italian Green Bean and Pasta Soup
Ingredients
- 1 cup yellow onion small diced
- 1 cup carrots small diced
- 1 cup celery small diced (or 2 teaspoons celery seeds)
- 2 garlic cloves thinly sliced (or 1 teaspoon garlic granules)
- 1-2 tablespoons water or vegetable broth for sautéing
- 1 15-oz can fire-roasted tomatoes with juices
- 1 cup red or russet potato diced small
- 4 cups fresh green beans trimmed and cut into 1-inch pieces
- 8 cups low-sodium vegetable broth divided, with extra broth or water as needed
- 1 cup small pasta ditalini, elbows, or tiny shells
- 1 cup frozen peas optional—adds color and sweetness
- 1½ teaspoons dried oregano
- 1 teaspoon dried thyme
- ½ teaspoon sea salt or to taste
- black pepper to taste
- ¼ cup fresh basil chopped
- 2 tablespoons fresh parsley chopped
- Optional Finish
- 1½ teaspoons nutritional yeast
- 1 tablespoon Bragg Liquid Aminos optional; adds umami but also sodium
- 1 teaspoon white or red wine vinegar brightens the broth
Instructions
- In a large pot, heat over medium until drops of water dance like mercury. Add onion, celery, carrot and a pinch of salt; sauté with water or vegetable broth for 5–8 minutes, until softened. Add garlic and cook 1 more minute.
- Stir in the tomatoes and potato; cook 5 minutes.
- Add the green beans, oregano, thyme and 7 cups of vegetable broth. Bring to a boil, then reduce the heat and simmer for 15–20 minutes, until the potatoes and green beans are tender.
- Stir in the uncooked pasta and the remaining 1 cup of broth. Simmer until the pasta is al dente, about 8–10 minutes. If the soup thickens too much, add additional broth or water, ½ cup at a time, until it reaches your desired consistency. Taste and adjust the seasoning as needed.
- Finish by stirring in the peas, if using, nutritional yeast, basil and parsley. Remove from the heat and add the vinegar and Bragg Liquid Aminos, if using. Let the soup rest for 5 minutes before serving so the flavors can meld.
❓Frequently Asked Questions
1. Is Pasta e Fagiolini the same as Pasta e Fagioli?
No. Pasta e fagioli means pasta and beans, typically made with beans such as cannellini or borlotti. Pasta e fagiolini means pasta and green beans. In this soup, fresh green beans are simmered with tomatoes, potatoes, herbs and small pasta for a lighter, vegetable-forward Italian-inspired meal.
2. Can I make Pasta e Fagiolini Soup ahead of time?
Yes. The flavor becomes even more delicious as the soup rests. However, the pasta will continue to absorb broth as it sits, making the soup thicker. For leftovers, simply add a splash of vegetable broth or water when reheating. If you are preparing the soup several days ahead, consider cooking the pasta separately and adding it to each bowl when serving.
3. Can I use frozen green beans instead of fresh green beans?
Yes. Fresh green beans provide the best texture, but frozen green beans are a convenient substitute. Since they are already partially softened, add frozen green beans closer to the end of cooking so they stay tender without becoming overly soft.
More Italian Comfort Food Recipes
Trofie Pasta with Broccoli Basil Pesto, Potatoes, and Green Beans
Italian White Beans and Sun-Dried Tomato Sauce
Creamy Pasta e Cavolo – Plant-Based Pasta and Cabbage
Plant-Based Pasta e Piselli | Easy Italian Pasta and Peas
AFFILIATE DISCLOSURE
I occasionally include affiliate links. I do not recommend products, services, or books I have never used or purchased myself.
SPAM
This site uses Akismet to reduce spam. Learn how your comment data is processed.
Thank you for stopping by PLANTifull Fare! If you create this dish or any other from my site, please take a moment to comment and rate the recipe. Share with your friends using the social buttons below!