Vegetarian Pasta Fagioli

5 from 1 vote

Big bowls of hearty soup are always welcome in my kitchen, and this vegetarian pasta fagioli is one recipe my family never gets tired of. Tender pasta, creamy white beans, and colorful vegetables come together in just 30 minutes for a wholesome Italian-inspired meal that is rich, satisfying, and packed with flavor.

Prep Time10

Cook Time20

Total Time30

Course: 30 Minutes or Less, Main Course

Cuisine: Italian

Diet: Gluten Free, Vegan, Vegetarian

Servings:

Calories: 235kcal

Author: Anjali Shah

Ingredients

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

Optional topping:

US Customary - Metric

Instructions

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.

Notes

My #1 Secret Tip for this vegetarian pasta fagioli recipe is to stop the cooking while the pasta is still slightly al dente. I always remove the soup from the heat just before the pasta is fully done since it continues cooking in the hot broth and stays perfectly tender instead of becoming mushy.
Keep bean liquid: I always leave the liquid from the canned beans in the pot as it is a great way to naturally thicken the broth, while adding flavor.
Fresh is best: Fresh rosemary adds a much more distinctive flavor than the dried variety. It is also softer and easier to eat, whereas dried rosemary can be sharp and stick like.
Dice evenly: I chop the vegetables into similar-sized pieces so they cook at the same pace.
Season last: I taste the soup after the pasta cooks and adjust the seasoning accordingly. Things like the vegetable broth and veggies, and sausage may change the flavor slightly.

Nutrition