Best Vegetable Pasta Fagioli Recipe – Veggies Don’t Bite

Grab a spoon and dig into the best vegetable pasta fagioli recipe! It’s super easy to make and so warm and comforting. Plus filled with veggies and protein!

This post was sponsored by NOW Foods but the content and opinions expressed are fully my own.

I love a good one pot meal that encompasses all you need for a filling dinner. This one is a kid favorite and I always feel good knowing they are not only getting all of their nutrients, but they won’t be hungry 10 minutes later since it’s filled with protein!

Vegetable Pasta Fagioli

This recipe was inspired by a dish my husband used to have as a child. He called it pasta beans and has asked me to recreate it for years now. The only issue is I never had his pasta beans before! I may be good in the kitchen but a magician I am not.

So I got to work, and let his nose and taste buds guide me. I knew I had nailed it when he walked into the house declaring it smelled like when he was growing up and then proceeded to scarf down two bowlfuls.

How do you pronounce pasta e fagioli?

This is an Italian dish and has an Italian pronunciation. This dish should be pronounced as “pah-sta eh fazh-e-ohl-eh”. This literally translates to pasta and beans. Hence why my husband calls it Pasta Beans!

Can you freeze pasta e fagioli?

Yes! But you do need to follow a few simple steps:

What goes with pasta fagioli soup?

How do you store pasta e fagioli?

This can be stored in the refrigerator, but keep in mind that pasta in the soup will start to get mushy if left for too long and reheated. If you’re planning to make this ahead of time, specifically to store, I would keep the pasta separate and add fresh-cooked pasta in later as you heat it up.

You can easily heat and continue on in the instructions where it tells you to add the pasta and cook.

What kind of pasta to use

Here’s the thing about pasta and liquid meals…it gets soggy. Fast. So when it comes to nailing the perfect texture you need to pay attention to a few things:

As you are cooking this, the pasta is something you add at the very end. You add it, then simmer and begin trying the texture at about 5 minutes in. As soon as you hit that point of al dente but almost still hard, you take it off. As it sits there it will cook to the perfect doneness.

As far as pasta goes, we like to stick to gluten free since too much gluten laden pasta hurts our bellies. And since we scarf this down by the bowlful, let’s just say we wouldn’t feel good the next day.

I used one of my favorite pastas in this recipe, the Living NOW Organic Quinoa Macaroni. It is gluten free, but also free of the major common allergens. So for those of you looking for allergy friendly, it’s perfect.

I absolutely love the texture of this pasta and it cooks perfectly in this vegan pasta fagioli. Plus it stays firm and doesn’t melt away like others do. The base is rice, quinoa and amaranth.

How to Make Vegetable Pasta Fagioli

This is such a quick and easy recipe but filled with everything you need for a one pot meal!

How to add extra vegetables

You could serve this with other vegetables on the side, such as my easy sautéed spinach or with a yummy vegan caesar salad, or by putting more veggies into the soup itself. Some other yummy veggies you can add in are:

Topping ideas

I love adding topping to make this extra delicious, even though it is good as it is! Here are some ideas:

If you like this recipe, please consider rating it with the star rating system and leaving a comment below. I love hearing from you and seeing your awesome remakes! Find me on Instagram and tag me @veggiesdontbite and #veggiesdontbite, or you can also find me on Facebook, and Pinterest. Thanks for helping me spread the word about delicious food!

Nutrition and metric information should be considered an estimate. Please read more about that here.

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30 mins

Grab a spoon and dig into the best vegetable pasta fagioli recipe! It’s super easy to make and so warm and comforting. Plus filled with veggies and protein!

Course: Main Course
Keyword: healthy pasta recipe, healthy vegetable soup
  • 1 cup chopped sweet or yellow onion
  • ½ cup chopped carrots
  • ½ cup chopped celery
  • Drizzle of your favorite oil to sauté with , or broth if oil free
  • 3 cloves garlic , minced
  • 1 tablespoon fresh chopped rosemary leaves
  • 1 teaspoon sea salt
  • ½ teaspoon ground black pepper
  • 2 links vegan/veggie sausage , optional (see note)
  • 1 can great northern beans , with liquid (15 ounce can)
  • 1 can diced/crushed tomatoes , with liquid (14.5 ounces)
  • 4 cups veggie broth , low sodium if needed
  • 8 ounces pasta (I used Living NOW Organic Quinoa Macaroni) , gluten-free if needed
Sauté onion, carrots and celery over medium heat with a drizzle of oil, or broth, until it becomes translucent, about 2-3 minutes.
Add garlic, rosemary, salt, pepper and sausage. Sauté 1-2 minutes until everything mixes well.
Add beans with liquid, tomatoes and broth. Turn the heat to high and bring to a simmer, about 5-6 minutes.
Turn the heat back down to medium, add the pasta and cook another 6-7 minutes. Begin checking at 5 minutes as stove tops vary.
Serve with optional parmesan and/or parsley.
Recipe Notes
Recipe by Veggies Don’t Bite, visit our site for more great plant-based recipes.
Nutrition Facts
Amount Per Serving
Calories 235 Calories from Fat 36
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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