Pasta e Fagioli Soup
Servings: 8 servings
Calories: 265kcal
There are as many versions of this Italian-style soup as there are Italian home cooks. My WFPB version is loaded with hearty fresh vegetables, creamy beans, tender pasta, and delicious herbs all in a rich and savory broth without the need for beef or chicken stock.
Print Recipe
Equipment
- Meduim Stock Pot
- Cutting Board
- Chef Knife
Ingredients
- 1 ½ cups chopped yellow onion
- 1 cup diced carrots about 2 medium
- 1 cup diced celery about 3 stalks
- 3 cloves garlic minced (1 Tbsp)
- 1 15 oz can tomato sauce
- 2 cans low-sodium vegetable broth (14.5 oz.)
- ½ cup water then more as desired
- 1 can diced tomatoes (15 oz.)
- 2 Tbsp Brags Amino Liquids
- 2 tsp honey
- 1 ½ tsp dried basil
- 1 tsp dried oregano
- ¾ tsp dried thyme
- ½ tsp dried marjoram
- 1 Tbsp Lions Mane dreid mushrooms (optional)
- 1 tsp Trtader Joe's Umami Seasoning Mix (optional)
- Salt and freshly ground black pepper
- 1 cup dry ditalini pasta or other small pasta
- 1 can dark red kidney beans, drained and rinsed (15 oz.)
- 1 can great northern beans, drained and rinsed (15 oz.)
- 3 Tbsp minced fresh parsley
Instructions
- Heat a large pot over medium high heat.
- Add onions, carrots, and celery and sauté over medium-high heat until tender about 6 minutes, add garlic and sauté 1 minute longer.
- Add vegetable broth, tomato sauce, water, canned tomatoes, sugar, basil, oregano, thyme, and marjoram then season with salt and pepper to taste.
- Bring to a boil then reduce heat to medium-low, cover with lid and allow to simmer, stirring occasionally, until veggies are soft, about 15 - 20 minutes.
- Meanwhile prepare ditalani or other small pasta according to directions on package, cooking to al dente.
- Add cooked and drained pasta to soup* along with kidney beans and great northern beans. Thin with a little more broth or water if desired.
- Allow to cook 1 minute longer. Stir in parsley, serve warm.
Notes
If you plan on serving all the soup right away you can cook the pasta in the soup (otherwise with leftovers the pasta gets soggy). It will take about 10 – 15 minutes longer of simmering. Add 1/2 cup or more of water to make up for what it will absorb.
If you don't plan on eating all of the soup right away I recommend cooking pasta separately. Prior to serving a bowl, place 1/2 cup pasta on the bottom, then ladle hot soup over. This is important otherwise the pasta gets soggy and absorbs too much broth. The leftovers turn into a stew and adding water later dilutes the flavor.
Store pasta e fagioli soup (separate from pasta) in an airtight container for up to 3 days in the refrigerator.
Nutrition
Calories: 265kcal
