Foodie Tuesday: Pasta e Fagioli


Pasta e Fagioli –A classic Italian pasta and bean soup with plenty of flavor, healthy fiber and protein. This recipe is delicious! Definitely a simple, rustic, comfort food for any cold winter day. One of my favorite things to make in the winter is a huge pot of hearty soup. This was inspired from my mom’s classic Italian soup recipe that we made in my childhood, bringing back great family memories.

Serves: Makes 10 cups


  • 1⁄4 cup olive oil
  • 1 small onion, small dice
  • 4 carrots, small dice
  • 1 celery stalk, small dice
  • 8 cloves garlic, minced
  • 2 tablespoons Italian seasoning (mixture of oregano, parsley, basil, etc.)
  • 1 small (6 oz.) can tomato paste
  • 4 cups water
  • 6 cups low sodium vegetable broth
  • 1 (15 oz.) can cannellini beans, reduced sodium, drained and rinsed
  • 1 (15 oz.) can chickpeas (garbanzo beans), reduced sodium, drained and rinsed
  • Salt and pepper to taste*
  • 2 pound ditalini, cooked according to package
  • ¼ cup minced flat-leaf parsley
  • Grated vegan Parmesan cheese for serving


  1. Heat oil over medium-high heat in a large soup pot and sauté carrots and celery until slightly tender, 4-5 minutes.
  2. Add the onion and garlic and spices and cook until just tender about 4-5 minutes.
  3. Add tomato paste and stir well. Reduce heat to low and cook for 3-4 minutes, stirring occasionally.
  4. Add the water, vegetable stock and beans to the pot; bring to a boil. Reduce heat to low and simmer for 40 minutes.
  5. Stir in cooked pasta and parsley just before serving. Garnish with Parmesan cheese.

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