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Classic Vegetarian Pasta e Fagioli

A hearty, comforting Italian-American soup featuring ditalini pasta, tender cannellini beans, and a rich, deeply savory tomato broth. Packed with umami without needing any meat.

Prep 15 min Cook 35 min Total 55 min Level Easy

Serves 6

Ingredients

Soup Base

2 tablespoons Extra virgin olive oil — Plus extra for drizzling
1 medium Yellow onion — Finely diced
2 medium Carrot — Finely diced
2 ribs Celery — Finely diced
4 cloves Garlic — Minced
3 tablespoons Tomato paste — Crucial for umami flavor

Broth and Beans

4 cups Vegetable broth — Low sodium preferred
15 ounces Crushed tomatoes — Canned
30 ounces Cannellini beans — Two 15oz cans, rinsed and drained
1 tablespoon Soy sauce or liquid aminos — Secret ingredient for vegetarian umami
1 teaspoon Dried oregano
0.5 teaspoon Dried thyme
0.25 teaspoon Red pepper flakes (optional) — Adjust to taste

Pasta and Garnish

1 cup Ditalini pasta — Dry, uncooked
0.25 cup Fresh parsley — Chopped
0.25 cup Vegetarian Parmesan-style cheese (optional) — Grated, for serving
1 pinch Kosher salt and black pepper — To taste

Instructions

Heat the olive oil in a large Dutch oven or heavy pot over medium heat. Add the diced onion, carrots, and celery. Sauté until the vegetables are softened and the onion is translucent, about 6-8 minutes.
~8 min
Take your time with the mirepoix (onion, carrot, celery); this builds the foundational flavor of the soup.
Add the minced garlic, dried oregano, dried thyme, and red pepper flakes. Cook for 1 minute until highly fragrant.
~1 min
Stir continuously to prevent the garlic from burning.
Stir in the tomato paste. Cook for 2-3 minutes, stirring constantly, until the paste deepens in color to a dark rust red. This caramelization is key for a deep umami profile.
~3 min
Pour in the crushed tomatoes, vegetable broth, and soy sauce. Scrape the bottom of the pot with a wooden spoon to release any browned bits. Bring the mixture to a gentle boil.
~5 min
The soy sauce mimics the savory depth usually provided by a Parmesan rind or pancetta.
While the broth comes to a boil, take half of one can of cannellini beans (about 3/4 cup) and mash them with a fork until mostly smooth. Stir the mashed beans and all remaining whole beans into the soup. Reduce heat to low, cover, and simmer for 15 minutes.
~15 min
Mashing some of the beans naturally thickens the broth, giving it a rich, creamy consistency.
Stir in the dry ditalini pasta. Continue to simmer, uncovered, stirring occasionally to prevent the pasta from sticking to the bottom, until the pasta is al dente (about 8-10 minutes).
~10 min
If the soup becomes too thick as the pasta cooks, add a splash of water or extra vegetable broth.
Remove from heat. Taste and adjust seasoning with kosher salt and black pepper as needed. Stir in half of the fresh parsley. Let the soup rest for 5 minutes before serving.
~5 min

Nutrition

310

Calories

Protein (g)

Carbs (g)

Fat (g)

Sat. Fat (g)

Fiber (g)

Sugar (g)

680

Sodium (mg)

Cholesterol (mg)

Equipment

Large heavy-bottomed pot or Dutch oven
Cutting board
Chef's knife
Measuring cups and spoons
Wooden spoon

Tips & Storage

For even more umami, you can add a teaspoon of miso paste or a tablespoon of nutritional yeast along with the vegetable broth.
If you plan to have lots of leftovers, consider cooking the pasta separately and adding it to individual bowls. Pasta stored in the broth will absorb liquid and swell up overnight.
Serve with crusty garlic bread or a simple side salad to complete the meal.
Storage: Store cooled leftovers in an airtight container in the refrigerator for up to 4 days. The pasta will absorb liquid as it sits, so you may need to add a splash of vegetable broth or water when reheating. Freezing is not recommended once the pasta is added, as the pasta texture will become mushy.