Pasta e fagioli (also commonly referred to as pasta fazool) is a traditional Italian dish made with pasta and beans for a hearty, nourishing bowl of nutritious comfort food that is perfect for chilly nights.
Is pasta e fagioli vegan?
This version is, and traditionally always has been, at least in my family. I’m seeing several versions on the web using pork meat, but according to my ancestors, this dish is not only vegetarian, but also vegan.
What is pasta e fagioli?
Vegetarian pasta e fagioli (or vegan) uses a light tomato broth, traditionally combined with white kidney beans or pinto beans, plus some ditali pasta. I like to add some red kidney beans to the mix as well for nice pops of colour.
Either way, the beans are the star of the show in this classic Italian recipe, using more beans than pasta.
Traditionally, this dish started as a peasant dish because it uses inexpensive ingredients. This version has a bit more oomph with a little white wine to sauté the veggies. The flavour balance is absolutely incredible and I know you’re going to love this one!
How to make pasta e fagioli
This easy, one pot vegetarian pasta e fagioli recipe is very simple to make.
Start by gathering all your ingredients. Then chop up your veggies.
Add the chopped onion, celery and carrots to a large sauce pot or deep skillet, along with a tablespoon or two of water.
Sauté until your veggies are softened, about 5 minutes. Then, pour in the wine and continue to sauté until it is mostly absorbed, which will take about 4-5 minutes.
The alcohol content will cook out, however, if you still wish to avoid it, you may skip this step entirely.
Next, add all the remaining ingredients, EXCEPT the pasta. (The pasta is only added in the last 10 minutes of cooking.)
Mix well, secure with a lid and let that simmer for about 20 minutes. The broth will reduce slightly, but just make sure you keep the lid on, to prevent it from reducing too much.
Now add your pasta to the soup and give it a stir. Return the lid to the pot, leaving it slightly askew to let some steam escape and cook for another 10 minutes.
The pasta should be al dente, and not overcooked, so start checking on it around the 8 minute mark.
Your pasta e fagioli is ready when the pasta is slightly tender. Remove from the heat immediately as the pasta will continue to cook and absorb the broth even once removed from the heat.
Then serve with some fresh parsley or vegan parmesan cheese and enjoy.
Can you make pasta e fagioli in the Instant Pot?
Yes! I’m happy to report that I’ve made the dish both ways, on stove top and in the Instant Pot. Both ways taste great!
Just sauté the veggies in the Instant Pot, instead of on stove top. Next, add the white wine, if using, and sauté until absorbed.
Then add all remaining ingredients, plus 1 additional cup of broth and cook on high pressure for 4 minutes. Once complete, quick release and serve immediately.
Can I make this dish ahead of time?
You make this ahead of time, in one of two ways. Fully prepare and cook your broth but don’t add the pasta. The pasta will absorb much of the broth if left in your soup for too long. So, if you’ve already made the broth ahead, when you’re reheating it on the stove, add the pasta 10 minutes before you’re ready to serve.
Alternatively, you may cook the pasta separately from the soup, then mix it in just before serving to prevent the pasta from overcooking.
How long does it keep?
This dish is best eaten when freshly made. As the soup sits, the pasta will continue to absorb the tomato broth. Although it still tastes great, it will go from soup to stew as it sits.
If you do have leftovers, you may store in the refrigerator for 3-4 days and add a little extra broth when reheating to make up for the absorption.
If you want to freeze this one, keep the pasta out for now, and freeze the soup portion. When ready to serve, cook your pasta and mix it in.
I do not recommend freezing this mixed together, since the pasta will get very soggy. I also don’t love the texture of frozen and thawed pasta, so it’s best eaten freshly made.
More favourite Italian recipes
- Vegan Stuffed Mushrooms with Italian Style Risotto
- Pasta Aglio e Olio (Pasta w/ Garlic & Oil)
- Sneaky Zucchini Meatballs [Vegan+GF+Oil Free]
- Italian Stuffed Peppers with Tomato Sauce
- Lasagna Stuffed Portobello Mushrooms [Vegan + GF + Oil Free]
If you tried this recipe, please let me know about it in the comments below. I always love hearing from you! Don’t forget to Subscribe to This Healthy Kitchen to be among the first to get my new recipes! You can also FOLLOW ME on Facebook, Instagram, Pinterest and Twitter to see more delicious food and get all the latest updates.
Buon appetito,
Rosa
Ingredients
- 1 yellow onion finely chopped
- 2 large carrots peeled & chopped
- 1 celery stalk chopped
- 1/2 cup white wine
- 19 oz can red kidney beans drained & rinsed
- 19 oz can white kidney beans drained & rinsed
- 1 cup homemade tomato sauce or crushed canned tomatoes
- 6 cups low sodium vegetable broth
- 1 tbsp crushed fresh basil
- 2 bay leaves
- 1/4 tsp oregano
- 1/2 tsp salt or to taste
- 1.5 cup ditali or ditalini pasta
Instructions
- Add the onion, carrot and celery to a deep skillet, or sauce pot with a tablespoon or two of water. Sprinkle with salt and pepper and sauté until softened, about 5 minutes.
- Pour in the wine and continue to sauté until the wine is mostly absorbed by the vegetables. This will take about 4-5 minutes.
- Add all remaining ingredients EXCEPT the pasta to your pot, mix well and simmer, covered, for about 20 minutes. Then add the pasta, give it a stir and continue cooking with the lid on, but slightly askew for another 10 minutes until the pasta is al dente. Do not overcook.
- Remove and discard the bay leaves and serve.
Instant Pot Directions
- Set your pot to sauté and add the onion, carrot and celery with a tablespoon or two of water. Sprinkle with salt and pepper and sauté until softened, about 5 minutes. Then add the wine and continue to sauté until the wine is mostly absorbed by the vegetables. This will take about 4-5 minutes.
- Add all remaining ingredients plus 1 extra cup of broth (7 cups total, instead of 6) and mix well. Close your lid, setting the valve to the sealing position. Set the pot to high pressure for 4 minutes (it will take about 10-15 minutes to reach pressure) and quick release once complete.
- Remove the lid as soon as you're able to do so to prevent the pasta from overcooking. Remove and discard the bay leaves and serve.
I made this for dinner tonight! AMAZING! I didnt use celery or white wine, as I didnt have any, I just added some extra broth in that step. My husband who’s Italian, very much approved! Said it was just as good as his Nonnas!! It was super easy and I look forward to cooking it again! Thanks for sharing!
Thanks so much for the review Michelle! Thrilled you both enjoyed. 🙂
If I use white beans that have been soaked and rinsed instead of the canned), would I need to change the IP cooking time?
In my experience, soaked beans still need at least 30 minutes in the pressure cooker so if you want to try it this way, I’d cook the pasta separately. Hope you enjoy the recipe!
This is just so delish! I added chopped spinach at the end. Thanks for the recipe!
My pleasure Katie. Thrilled you enjoyed and thanks for the review. 🙂
I have used this recipe 3 times in the past 3 weeks. My family and I love it as a meatless meal. I do cook the pasta separately because I am cooking in the Instant Pot. Very easy and satisfying meal. Thank you!
Thanks so much for the review Nancy. Thrilled you love the recipe so much! 🙂
First time using my ninja 301 pot. Great recipe, easy to find ingredients and simple to follow, Thanks
Thanks very much for the review Judith. Thrilled you enjoyed. 🙂
I made this in a pot and we loved it but want to use our 3 at Instsnt Pot. Do I have to adjust the amount down?
Thanks
Karen
So glad you enjoyed Karen. I don’t have a 3qt Instant Pot, mine Is 6qt so I believe you’d need to halve the recipe.
Thanks
Fantastic recipe. Added a little garlic and it was just what was needed on a chilled evening.
Thanks Jody! So glad you enjoyed. 🙂
Worked great in my instant pot, I didn’t have wine so left it out, upped the spices a bit.
I’ll make it again for sure!
Thrilled you enjoyed Tonya. Thanks so much for reporting back, much appreciated. 🙂
Hi Rosa, just wondering about making this in the Instant pot. Would you say it gives the same basic result as on the stove? Also, when you say to add all the ingredients To the Instant pot do you mean the pasta as well? Much thanks. I’m dying to make this delicious looking soup!
Hi Bridget, yes the results are very similar for both methods, and yes, you may add the pasta along with all remaining ingredients. If you won’t be serving the dish immediately, then I’d cook the pasta separately and mix in when ready to serve since it will absorb much of the broth as it sits. Hope you enjoy and please report back once you try it. 🙂
Thanks so much Rosa. I will indeed report back.😉
I made this delicious soup for dinner tonight!!! Soup making is not my forte and I am often disappointed. Not this time!! This soup has so much flavour, and was so easy to make. It’s healthy, hardy, and makes a ton!! My husband loved it too!! Will become a regular in my weekly dinner and lunch rotation! Thanks so much Rosa😋
Yay! Thrilled you enjoyed it and I appreciate you taking the time to report back. Thank you Bridget! 🙂
Looks great! I’m just wondering about the 19 oz can of beans. The ones at Trader Joe’s are 15 ounces. I hate to open a second can that would maybe goto waste. Will just the 15 ounces work in the recipe??
Thanks so much. Yes that’ll work just fine. If you want to keep the ratio a bit closer to what’s shown, you may reduce the pasta by 1/4 cup, but not necessary. Your choice. Hope you love it. Please report back when you try it. 🙂
I used three 15-oz cans of beans and it was perfect!
Outstanding recipe! Sick with a cold this week. Missing my late Italian grandma’s cooking because of the holidays. Made this yesterday and it was so delicious and so comforting. I swear it healed me. Thank you for a great recipe. Will be a go to for me .Happy New Year to you!
Thank you very much Karen! I’m so glad you enjoyed this recipe. I’m sorry for your loss and hope you feel better. Happy New Year to you as well. 🙂
Love love love this recipe! I’m Italian and I can honestly say it’s better than the ones I’ve grown up eating.
Thanks so much for the wonderful review Lorie! I’m so thrilled and flattered that you love this recipe so much. 🙂