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.
This recipe was originally published in December 2019. It has been updated for content and photos.
A pasta dish that’s healthy is a winning combo in my books and I know you’re going to love this one as much as we do!
Is it 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 it?
Firstly, this dish is called vegan pasta e fagioli (not vegan pasta fagioli). See the missing “e”? That’s the Italian word for “and”. Without it, this dish is just called pasta beans, instead of pasta and beans. Got it? 🙂
Moving on, this dish consists of a light tomato broth, traditionally combined with white kidney beans or pinto beans, plus ditali or ditalini noodles. I like adding red kidney beans to mine for a nice pop of colour.
Either way, the beans are the star of the show in this classic Italian recipe, using more beans than noodles.
Traditionally, pasta e fagioli originated 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, but it’s still quite budget friendly.
The flavour balance is absolutely incredible and I know you’re going to love this one!
How to make it
(This is a summary with step by step photos, full recipe measurements and instructions are in the recipe card below.)
First, gather 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 softened. (photos 1-2)
Pour in the wine and continue to sauté until it is mostly absorbed, about 4-5 minutes. (photo 3)
Add all the remaining ingredients, EXCEPT the noodles and mix well. Only add the pasta in the last 10 minutes of cooking. (photos 4-5)
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. (photo 6)
Now add your pasta 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. (photos 7-9)
NOTE: The pasta should be al dente, and not overcooked, so start checking on it around the 8 minute mark. It’s ready when it’s slightly tender, but not too soft. Remove from the heat immediately as it will continue cooking and absorbing broth even once removed from the heat.
Then serve with fresh parsley or vegan parmesan cheese and enjoy!
Can you make it 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, then 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 the timer is complete, quick release and serve immediately.
Can I make it ahead of time?
Yes absolutely!
You may fully prepare and cook your broth with the beans, but don’t add the noodles as it will absorb a lot of liquid so it’s best to cook it just before serving. So, if you’ve 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 noodles separately from the soup, then stir the past into the soup just before serving to prevent it from overcooking and getting too soft.
Other Commonly Asked Questions
Your vegan pasta e fagioli tastes best when freshly made, as the noodles will continue to absorb the tomato broth as it sits. However, if you have leftovers, you may sore 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 the soup, skip cooking the noodles for now. On the day you’re serving, cook your pasta separately and mix it in. Or heat up your soup and then cook the noodles with the soup and serve immediately. I don’t recommend freezing this dish with the pasta, since it will get very soggy. I also don’t love the texture of frozen and thawed noodles, so it’s best if the noodle portion is freshly made.
If you can’t find ditali or ditalini, you may sub for another short variety, such as small shells or cut ziti.
Yes, of course. I like white and red kidney, but virtually any beans work beautifully in this dish.
Although, it’s quite common to find this size here in Canada, I’ve heard from some of my readers that it’s not so common elsewhere. Not to worry, 15 ounce cans work fine too! It may be a little more brothy, but the noodles will absorb the excess.
The alcohol content will cook out from the wine, however, you may skip it entirely if preferred. Note that it does add nice body and flavour, so if you have some on hand, I highly recommend it.
Expert Tips
- Cook the soup with the lid on your pot to prevent excess evaporation. The noodles will absorb excess liquid, so you don’t need to worry about reducing your broth.
- Do not cook the pasta until you’re ready to eat as it will absorb the broth as it sits.
- Be mindful not to overcook your pasta. The longer it cooks, the more broth it will absorb. It’s best when slightly under done or “al dente”.
- For a creamy vegan pasta e fagioli, you may blend 1-2 cups worth of your dish once cooked, and mix it back into your pot.
More favourite Italian recipes
- Stuffed Mushrooms with Cranberry Risotto
- Pasta Aglio e Olio (Pasta w/ Garlic & Oil)
- Sneaky Zucchini Meatballs
- Vegan Baked Pasta [Oil Free]
- Lasagna Stuffed Portobello Mushrooms
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 ounce can red kidney beans drained & rinsed
- 19 ounce can white kidney beans drained & rinsed
- 1 cup tomato sauce or crushed canned tomatoes
- 6 cups low sodium vegetable broth
- 1 tablespoon crushed fresh basil
- 2 bay leaves
- 1/4 teaspoon oregano
- 1/2 teaspoon 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 noodles to your pot, mix well and simmer, with the lid ON, 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 it is al dente. Do not overcook.
- Remove and discard the bay leaves. Then serve and enjoy!
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 noodles from overcooking. Remove and discard the bay leaves and serve.
Marco Merlin
Very good
Thank you very much Rosa
Rosa
My pleasure Marco. Glad you enjoyed.
Linda
Made this recipe today and we loved it! Topped it with your vegan parmesan cheese, delicious. It’s just the two of us and I didn’t halve the recipe so enough leeft for a second time! Thanks for this easy recipe Rosa, it’s a winner. 😊
Rosa
Yay, so happy you enjoyed, thanks Linda!
Nan
We tried this soup last night and loved it! So glad I found this blog.
Rosa
Glad you found me too, thanks very much for the review. 🙂
Christine
Great recipe! Thank you for making ALL of my family happy at dinner time, that hardly ever happens : )
Rosa
My pleasure Christine! Thrilled everyone enjoyed. 🙂
Greg Boyd
Thank you so much for the wonderful Vegan Pasta e Fagioli recipe. Yum!
Happy New Year!
Greg
Townsville
Australia
Rosa
You’re very welcome Greg, Happy New Year! 🙂
Bethany
I have tried many fagioli recipes but this one beats them all by a mile! Easy and quick, I will make this again and again! Thanks for such a great recipe!
Rosa
Aww I’m flattered Bethany. Thanks so much for the feedback. 🙂
Laura
Delicious!
Rosa
Glad you enjoyed Laura! 🙂
Sue
I am a newbie to instant pot but I will tell you, this is a “must make” I made adjustments and substitutions such as eliminating wine, substituting white kidney beans with something I had in the cupboard ( I couldn’t find white kidney), used 3-15oz cans of beans instead of 2-19oz with no problem, and used 1 cup spaghetti sauce because I didn’t read the recipe right and it was still great. It made me love my instant pot even more and I will make this often. It was mentioned it could be frozen so will be trying that as well. Thank you for this recipe !!
Rosa
Thank you so much Sue! I’m thrilled you enjoyed the recipe. Spaghetti sauce is absolutely fine in this recipe. Thanks so much for sharing your process.
Becca
Oh geez.. this was CRAZY good!! Mine was a little different from the recipe photo because I adjusted a little but the flavour is there. I didn’t have the pasta or white kidney beans so I swapped them for macaroni and peas. I also added some garlic and corn because they needed finishing. This recipe was fast too! I didn’t feel like cooking today. I used my IP for the basic soup and cooked the macaroni on the stove. I added a little too much macaroni either way it was so good! I am glad I made this, try it if you can.. this is brilliant. I don’t enjoy my food much but this was GREAT. Fantastic! 🙏🏻😍
Rosa
So glad you enjoyed Becca. Thanks so much for the review, much appreciated. 🙂
Lise-Anne
We loved this soup! I didn’t have white kidney beans, so I replaced with a can of 6 bean medley. Also, I used half vegetable broth and half aquafaba from the last time I made chick peas. I also used 2 cups of pasta instead of 1 1/2 and I believe I used leftover pasta sauce rather than tomato. It was absolutely delightful. Everyone loved it, including my 5 young kids. Thank you Rosa!
Rosa
Thanks so much for the review and for sharing your process Lise-Anne. I’m thrilled you and your family enjoyed this recipe. 🙂
Laura
We love this soup! I do add a touch more celery and short cut with one can of tomato sauce. I will also add some fresh zucchini or kale if I have it in the fridge.
Rosa
Thanks for the review Laura! So glad you love this recipe and those sound like great additions.
Michelle
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!
Rosa
Thanks so much for the review Michelle! Thrilled you both enjoyed. 🙂
Rita
If I use white beans that have been soaked and rinsed instead of the canned), would I need to change the IP cooking time?
Rosa
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!
Katie Johnson
This is just so delish! I added chopped spinach at the end. Thanks for the recipe!
Rosa
My pleasure Katie. Thrilled you enjoyed and thanks for the review. 🙂
Nancy F
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!
Rosa
Thanks so much for the review Nancy. Thrilled you love the recipe so much! 🙂
Judith Britton
First time using my ninja 301 pot. Great recipe, easy to find ingredients and simple to follow, Thanks
Rosa
Thanks very much for the review Judith. Thrilled you enjoyed. 🙂
Karen
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
rosa
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.
Karen
Thanks
Jody
Fantastic recipe. Added a little garlic and it was just what was needed on a chilled evening.
rosa
Thanks Jody! So glad you enjoyed. 🙂
Tonya
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!
rosa
Thrilled you enjoyed Tonya. Thanks so much for reporting back, much appreciated. 🙂
Bridget
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!
rosa
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. 🙂
Bridget
Thanks so much Rosa. I will indeed report back.😉
Bridget
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😋
rosa
Yay! Thrilled you enjoyed it and I appreciate you taking the time to report back. Thank you Bridget! 🙂
PWilkins
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??
rosa
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. 🙂
Katie Johnson
I used three 15-oz cans of beans and it was perfect!
Karen
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!
rosa
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. 🙂
Lorie Linn
Love love love this recipe! I’m Italian and I can honestly say it’s better than the ones I’ve grown up eating.
rosa
Thanks so much for the wonderful review Lorie! I’m so thrilled and flattered that you love this recipe so much. 🙂