See More Soup Recipes

Easy Vegetarian Pasta e Fagioli

Warm up to this traditional Italian pasta and beans soup made vegetarian-style.

  • 198
    Calories
  • 4g
    Fat
  • 32g
    Carbohydrate
  • 10g
    Protein
Powered by
Share
Print
  • Prep
  • Cook
  • Skill
    Casual

Delicious and easy vegetarian pasta soup recipe

Pasta e fagioli, or "pasta and beans," is the quintessential Italian soup. Traditional pasta e fagioli calls for pancetta or bacon. The key to this flavorful vegetarian soup is to first sauteé celery, carrots, onions, and garlic then simmer in a vegetable broth with Ditalini pasta. The result: a hearty Italian soup ready in 30 minutes!

Ingredients

Ingredients for 4 people

  • ¼ box Barilla® Ditalini
  • 2 tablespoons extra virgin olive oil
  • ½ cup carrot, diced
  • ½ cup celery, diced
  • 1 cup onion, diced
  • 1 clove garlic, chopped
  • 32 ounces vegetable broth, low sodium
  • 1 28-ounce can San Marzano tomatoes, chopped no salt added
  • Salt and black pepper to taste
  • 2 cans cannellini beans
  • 2 tablespoons fresh parsley, chopped

Instructions

  1. 1
    Heat olive oil in a large stock pot.
  2. 2
    Add carrots, celery and onion; sauté for 2-3 minutes.
  3. 3
    Add garlic and sauté for 1 minute.
  4. 4
    Add broth and tomatoes; bring to a simmer; season with salt and pepper.
  5. 5
    Add Ditalini pasta and beans; cook for ½ the recommended time on the package.
  6. 6
    Remove from the heat; let the soup rest for 30 minutes before serving; top with fresh parsley.

cookies used in our website

This website uses cookies to send you adverts and services in line with your preferences. If you want to find out more or block out all or some of the cookies click hereBy closing this banner, scrolling down the page or clicking on any item in it you are accepting the use of cookies.

Find out more Find out more about our cookies