Pasta E Fagioli Recipe

Pasta E Fagioli is a traditional Italian soup. This vegetarian version is easy and inexpensive to make; it will warm you through and through on a brisk fall or winter day! Serve it with crusty bread and a green salad for a satisfying simple meal.


  • 1/2 pound white beans (Great Northern, navy, or small white beans) or kidney beans
  • 1 Tbsp. olive oil 
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 1 pound diced tomatoes, fresh or canned, with juice
  • 1 Tbsp. tomato paste
  • 1 bay leaf
  • 1/4 tsp. red pepper flakes
  • salt and pepper to taste
  • 1 tsp. oregano
  • 1/2 tsp. thyme
  • 1/2 tsp rosemary
  • 6 oz. pasta, either small macaroni, spirals, or fettuccine
  • 1/2 cup grated Parmesan cheese
  • 1 Tbsp. chopped parsley


Pick over and wash beans; soak 8 hours or overnight in 1 quart water. Drain. (If using canned beans, skip this step.)

Heat oil in a large pot and add onion and garlic. Saute until onion is tender.

Stir in beans and 6 cups of water; bring to a boil.

Add tomatoes, tomato paste, and bay leaf; cover, reduce heat and simmer 1 hour.

Add pepper flakes and simmer 30 minutes or until beans are tender. (If using canned beans, simmer 45 minutes total.)

Remove bay leaf; add salt and pepper, oregano, thyme, and rosemary. Simmer 15 minutes. Mash some of the beans against the side of the pot with the back of a spoon to thicken sauce.

Add pasta; cook 8 - 10 minutes. Remove from heat; stir in Parmesan and parsley and serve.

6 servings; 92 calories each

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