Pasta e Fagioli Recipe

Italian pasta e fagioli means “pasta and beans”—this recipe is much more! This hearty vegetarian stew has delicious fresh flavour. If you skip the cheese, it's vegan.

– 4 tablespoons extra-virgin olive oil, divided – 1 medium-to-large yellow onion, finely chopped – 2 carrots, scrubbed clean, finely chopped – 2 ribs celery, finely chopped – ¾ teaspoon fine sea salt, divided – Freshly ground black pepper, to taste – 4 cloves garlic, pressed or minced – 1 can (15 ounces) crushed tomatoes* – 4 cups vegetable broth – 3 cups water – 2 bay leave – 1 teaspoon dried oregano – ¼ teaspoon red pepper flakes, omit if sensitive to spice – 2 cans (15 ounces each) cannellini beans, Great Northern beans, or chickpeas, rinsed and drained (or 3 cups cooked beans) – 1 cup (about 4 ounces) cavatelli, ditalini, elbow or small shell pasta of choice – 2 cups chopped Tuscan kale (tough ribs removed first), or chard or collard green – ¼ cup finely chopped Italian parsley – 1 tablespoon fresh lemon juice (about ½ medium lemon) – Optional garnishes: Additional chopped parsley, black pepper, grated Parmesan cheese or light drizzle of olive oil

Ingredient

Direction

Heat 3 tablespoons olive oil in a large Dutch oven or soup pot on medium until shimmering. Stir in chopped onion, carrot, celery, ½ teaspoon salt, and 10 black pepper twists. 

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Stir often until the vegetables soften and the onions turn translucent, 6–10 minutes. Stir in garlic for 30 seconds until fragrant. Stir and cook tomatoes until bubbly.

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Bay leaves, oregano, red pepper flakes, broth, and water. Make the mixture simmer on medium-high heat. For 10 minutes, stir occasionally and reduce heat to a simmer.

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Use a heat-safe measuring cup to blend 1 ½ cups of soup, excluding bay leaves. Add ¾ cup of drained beans. Lock the lid and blend until smooth, avoiding hot steam leaks. 

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Return blended soup to pot. Sizzle the soup with the remaining beans, pasta, kale, and parsley. Keep stirring to avoid sticking, and cook for 20 minutes or until the pasta and greens are tender.

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Take the pot off the heat and discard the bay leaves. Mix in lemon juice, remaining olive oil, and ¼ teaspoon salt. 

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Taste and add salt (usually ¼ teaspoon) and pepper to enhance flavours. Serve bowls of soup with desired garnishes.

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Leftovers taste better the next day. Cool leftover soup to room temperature, then cover and refrigerate for 5 days. Or freeze leftover soup in portions and defrost as needed. 

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Creamy Roasted Carrot Soup Recipe 

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