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Pasta e Fagioli

Pasta e Fagioli recipe

A recipe that proves that anyone can make healthful, homemade soups in their own kitchen.

Print Recipe


  • 4 tsp garlic, fresh, minced
  • 1 1/2 cup celery, chopped
  • 1 cup onion, chopped
  • 1 tsp basil, dry
  • Black pepper, freshly ground, to taste
  • 5 cups vegetable broth, low-sodium
  • 4 cups tomatoes, crushed, low-sodium
  • 1 bay leaf
  • 3 cups kidney beans, cooked, rinsed
  • 1 cup pasta of choice, uncooked
  • Basil, fresh, chopped (to serve)
  • Vegan Parmesan (to serve, optional)


  1. Heat a large pot to medium high heat.
  2. Add garlic, celery, onion, dried basil, and freshly ground black pepper and cook about five minutes, until vegetables begin to get soft and brown, adding a few drops of vegetable broth if sticking occurs.
  3. Add vegetable broth, crushed tomatoes and bay leaf. Bring to a boil then reduce heat and simmer covered for 15 minutes.
  4. Add kidney beans and pasta. Simmer uncovered for another 10-15 minutes or until the pasta is cooked.
  5. Remove bay leaf. Ladle into bowls and garnish with fresh basil and vegan Parmesan then serve.