Pasta E Fagioli

Pasta E Fagioli

Prep Time: 1 hour
Makes about 4 servings

When the weather gets cool there is one thing on my mind, SOUP! It is almost like a switch with me. When I need to wrap myself in a sweater, I start to crave my favorite soups. Pasta E Fagioli is one of my all time favorites. Since now there are amazing gluten free pasta options, it is very easy to keep this recipe plant based and gluten free.

This Pasta E Fagioli features Cannellini beans are a great source of protein. They have a smooth texture and are white in color. They are popular in Italian cooking. This article outlines some of the nutritional benefits of the cannellini bean.

What’s more Pasta E Fagioli is a hearty meal. The beans, tomatoes and spices add some nice protein and nutrients. The brown rice pasta adds some fiber and whole grains to the meal. It can almost make a complete meal in its own right. But, you can pair it with any number of compliments to really complete the meal.

Ingredients Needed for Pasta E Fagioli

ingredients for pasta e fagioli

1 TBS olive oil
1 TBS coconut oil
1 onion, diced
4 cloves garlic, finely chopped
1 celery stalk, thinly sliced
1 carrot, washed and diced
1 tablespoon dried basil
2 teaspoons dried oregano
1 teaspoon dried thyme
1 TBS dried rosemary
¼ teaspoon red pepper flakes (or more for more heat)
5 ripe on-the-vine whole tomatoes, chopped with juices (can use bottled or canned if preferred)
6 cups vegetable broth (divided into 4 cups and 2 cups)
1 can cannellini beans, drained and rinsed
1 cup tiny Jovial gluten free brown rice elbows
2 tablespoons chopped fresh parsley
grated vegan parmesan cheese
Sea salt & fresh ground pepper to taste

How to Prepare Pasta E Fagioli

In a large pot, heat coconut oil over medium heat.
Add in the diced onion along with a pinch of sea salt and black pepper

Sauté for about 5 minutes or until onion is soft and translucent
Add dried herbs and red pepper flakes to the onions as well as the olive oil
Sauté with herbs for another few minutes
Add chopped garlic and stir well
Add celery and carrots, stir and cook for another 5 minutes.
Stir in the chopped tomatoes and 4 cups of the veggie broth
Bring to a light boil
Stir and reduce heat to simmer for about 30 minutes
Add the remaining 2 cups of veggie broth
At this point, add in the cannelloni beans and pasta
Stir everything together and let soup
Simmer for about 8 minutes or until pasta is tender.
Stir in the chopped parsley
Serve hot with grated vegan parmesan and freshly ground black pepper sprinkled on top.

For more delicious plant-based recipes, check out our recipes on

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