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.
Equipment
- Large heavy-bottomed pot or Dutch oven
- Cutting board
- Chef's knife
- Measuring cups and spoons
- Wooden spoon
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
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 (opt.) | 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 (opt.) | 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 minTake 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 minStir 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 minThe 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 minMashing 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 minIf 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
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.