Our Vegan Pasta Fagioli Recipe – A Hearty Italian Classic

Some meals just feel like home. This is one of them.

Our vegan pasta fagioli is the kind of dish that fills the kitchen with the smell of garlic and herbs, the sound of bubbling tomato sauce, and the comfort of knowing something warm and nourishing is on the way. 

It’s a recipe we come back to often, especially on cool evenings when we want something easy but full of flavour.

The original Italian version of this dish was always meant to be simple—just pasta and beans cooked slowly in a fragrant broth. It’s food that’s made to be shared, often using whatever’s already in the pantry. 

Our version holds onto that spirit but with a fully plant-based approach, so it’s gentle on the body and packed with ingredients that feel good to eat.

In this recipe, we’ll guide you through every step. You’ll find the full list of ingredients, easy instructions, helpful ideas for making it your own, and tips on how to store any leftovers for the next day.

Why We Keep Coming Back to This Vegan Pasta Fagioli

There’s something special about a one-pot meal that makes you want to slow down and sit for a little longer at the table. 

This pasta fagioli is hearty enough to fill you up, but still light enough to enjoy any night of the week. It’s warm, grounding, and has that satisfying balance of beans, tender pasta, and rich tomato broth.

We love it because it doesn’t require anything fancy. Everything simmers in one pot. There’s no need to blend or bake, and you don’t need to make anything ahead of time. 

It’s a practical, no-fuss recipe that feels like comfort food and still happens to be full of nourishing ingredients.

Ingredients To Make Our Vegan Pasta Fagioli

Here’s what we use to bring that traditional Italian comfort to life:

• 1 tablespoon olive oil
• 1 onion, finely chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 4 garlic cloves, finely chopped
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• ½ teaspoon red pepper flakes (optional, for a little heat)
• 1 tablespoon tomato paste
• 1 can (400g) crushed tomatoes
• 2 cans (400g each) white beans, such as cannellini or great northern, drained and rinsed
• 4 cups vegetable broth
• 1 cup small pasta (ditalini, elbow, or small shells)
• Salt and black pepper, to taste
• Fresh parsley, for serving

The white beans are what give this dish its creamy body and subtle flavour. 

You can mash a small portion of the beans while the soup simmers to help naturally thicken the broth and create that traditional, rustic texture.

And, if you want to add color, try some kidney beans in the mix.

How To Cook Our Vegan Pasta Fagioli Step-by-Step

• Start by warming the olive oil in a large soup pot over medium heat. Once hot, add the onion, carrots, and celery. 
• Let them cook for about 5 to 7 minutes, stirring now and then, until they start to soften and release their fragrance.
• Next, add the garlic, oregano, thyme, and red pepper flakes if using. Stir everything together and cook for another minute or two, just until the garlic is soft and the herbs are fragrant.
• Now it’s time to add the tomato paste. Stir it through the vegetables and let it cook for a minute to deepen the flavour, then pour in the crushed tomatoes, both cans of white beans, and the vegetable broth. Stir well to combine.
• Bring the soup to a gentle boil, then lower the heat and let it simmer for about 10 to 15 minutes. This helps all the flavours meld together.
• Add the pasta directly into the pot and stir. Cook for 8 to 10 minutes, or until the pasta is tender. 
• Keep an eye on the pot and stir every few minutes so nothing sticks to the bottom. If the soup starts to feel too thick, just add a little more broth or hot water to loosen it up.
• Once the pasta is cooked and the soup tastes just right, remove it from the heat. Ladle it into bowls and top with a little chopped parsley for a fresh finish.

Ideas To Make This Recipe Your Own

This soup is a great base for adding whatever you have in your fridge or pantry. If you’ve got a few handfuls of spinach or kale, stir them in during the last few minutes of cooking. The greens will soften quickly and add a little colour and extra nourishment.

You can also swap the pasta for cooked rice or quinoa if you need a gluten-free option. And if you’re in the mood for something creamier, a spoonful of cashew cream or oat milk stirred through at the end gives it a slightly silky finish without taking away from the rich tomato flavour.

How To Serve Vegan Pasta Fagioli for a Cosy Meal

This dish is hearty enough to enjoy on its own, but we often serve it with a slice of sourdough or a piece of garlic bread on the side. The broth is too good not to soak up.

A side salad with a simple lemon dressing adds a fresh contrast to the richness of the soup, and if you’re feeding a crowd, it makes a lovely first course before a bigger Italian-style spread.

How To Store and Reheat Leftovers

Let any leftovers cool completely before transferring them to an airtight container. They’ll keep in the fridge for up to four days.

The soup will thicken as it sits, so when you reheat it, just add a splash of water or broth and warm it gently on the stove or in the microwave. The flavours deepen overnight, making the next bowl even better.

You can also freeze portions for later. Just thaw in the fridge before reheating, and stir well to bring everything back together.

Final Thoughts

We come back to this pasta fagioli recipe again and again, especially on those evenings when something simple and satisfying is exactly what we need. 

It’s hearty, full of flavour, and made with ingredients we nearly always have on hand. There’s no need for anything fancy – just a warm pot on the stove and a few bowls ready to fill.

This version stays close to tradition while keeping things completely plant-based, and it’s the kind of meal that somehow feels generous and grounding all at once. 

We hope it brings the same comfort and ease to your kitchen as it does to ours.

Our Vegan Pasta Fagioli Recipe – A Hearty Italian Classic

Recipe by Jess Miller

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Ingredients

• 1 tablespoon olive oil

• 1 onion, finely chopped

• 2 carrots, diced

• 2 celery stalks, diced

• 4 garlic cloves, finely chopped

• 1 teaspoon dried oregano

• 1 teaspoon dried thyme

• ½ teaspoon red pepper flakes (optional, for a little heat)

• 1 tablespoon tomato paste

• 1 can (400g) crushed tomatoes

• 2 cans (400g each) white beans, such as cannellini or great northern, drained and rinsed

• 4 cups vegetable broth

• 1 cup small pasta (ditalini, elbow, or small shells)

• Salt and black pepper, to taste

• Fresh parsley, for serving

Directions

• Start by warming the olive oil in a large soup pot over medium heat. Once hot, add the onion, carrots, and celery.
• Let them cook for about 5 to 7 minutes, stirring now and then, until they start to soften and release their fragrance.
• Next, add the garlic, oregano, thyme, and red pepper flakes if using. Stir everything together and cook for another minute or two, just until the garlic is soft and the herbs are fragrant.
• Now it’s time to add the tomato paste. Stir it through the vegetables and let it cook for a minute to deepen the flavour, then pour in the crushed tomatoes, both cans of white beans, and the vegetable broth. Stir well to combine.
• Bring the soup to a gentle boil, then lower the heat and let it simmer for about 10 to 15 minutes. This helps all the flavours meld together.
• Add the pasta directly into the pot and stir. Cook for 8 to 10 minutes, or until the pasta is tender.
• Keep an eye on the pot and stir every few minutes so nothing sticks to the bottom. If the soup starts to feel too thick, just add a little more broth or hot water to loosen it up.
• Once the pasta is cooked and the soup tastes just right, remove it from the heat. Ladle it into bowls and top with a little chopped parsley for a fresh finish.