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Easy Vegetarian Pasta e Fagioli

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

  • 198
  • 4g
  • 32g
  • 10g
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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 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


  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.

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