Pasta e Fagiolini Soup: Oil-Free Italian Green Bean and Pasta Soup
Servings: 6 servings
Calories:
Pasta e Fagiolini Soup is a rustic Italian-inspired soup made with tender green beans, tomatoes, potatoes and small pasta simmered in a light, fragrant broth. Inspired by the simple pasta-and-green-bean combinations found throughout Italian home cooking, this oil-free version is comforting, vegetable-forward and beautifully uncomplicated.
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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.
