Hygge, baby. This Vegetarian Pasta e Fagioli is oh-so hygge. I mean, I’m no hygge expert, but I’m pretty sure I’m feeling it here. With tender pasta and hearty beans in a rich, tomato-garlic-rosemary sauce, this pasta e fagioli makes the most satiating, frugal, and – most importantly – absolutely delicious vegetarian or vegan meal.

A top view of vegetarian pasta e fagioli in a blue-rimmed rustic ceramic bowl. Torn bread, crushed red pepper flakes, and sunflowers are in the background.

This Vegetarian Pasta e Fagioli is warm, cozy, and perfect for a stormy autumn day. Comfort in a bowl.

Table of Contents

The Story Behind the Recipe

Here in the Pacific Northwest, summer came late and ended early. September has been usually rainy and I’m already feeling a little bleh from all the gray. All the gray, AND knowing the dreary season is just beginning. Except it kinda feels like it never really ended?

So I’m realllly trying to just embrace it. Fire roaring, fuzzy blankets everywhere, tea kettle on demand. And! Pasta e Fagioli, good ol’ Italian pasta and beans. Except not the traditional stuff – this is meatless, vegan and vegetarian pasta e fagioli.

A spoonful of vegan pasta e fagioli steams as it's being served.

What is Pasta e Fagioli?

Also affectionately known as pasta fazool, this popular Italian peasant dish usually starts with pancetta and might also include chicken and/or beef broth – just as it does in my inspiration recipe, this Authentic Italian Pasta e Fagioli recipe from the blog Good in the Simple.

Creating this Recipe

But as someone who doesn’t eat meat, those ingredients were a no-go. So I set out to create a vegan and vegetarian pasta fazool that hit all the right flavor notes, without a lick of meat.

This Pasta e Fagioli recipe was the result, and I’m really proud of this one! It’s so cozy and full of flavor, but really easy to make.

One of my favorite ways to give a dish that smoky depth of flavor without the meat is smoked paprika, and – you guessed it – that’s what we have here. Just saute the onions in a good amount of olive oil, then toss in minced garlic, fresh rosemary, and smoked paprika. Inhale. Smells so good!

Readers say …
“I have been making this recipe once a month every month since the beginning of fall but only just now thought to leave a review. Obviously I love it. Itā€™s the closest thing Iā€™ve found to what I grew up with my Italian mom making. Itā€™s real comfort food and feeds us for a whole week every time I make it.”

– Nicole
Sauteeing the aromatics, seasonings, and herbs for a pasta e fagioli recipe.

Vegetarian Pasta e Fagioli Ingredients

  • Olive oil – to saute the veggies.
  • Onion & garlic – aromatic veggies form the first layer of flavor.
  • Rosemary – I like to use fresh rosemary, but dried will work, too. Just cut the quantity in half (use 1 teaspoon dried in lieu of 2 teaspoons fresh).
  • Smoked paprika – Smoked paprika gives a sultry, smoky note without having to use pancetta, so that this Pasta e Fagioli is vegetarian.
  • Cannellini beans – Creamy white beans are perfect in this vegetarian pasta e fagioli.
  • Vegetable broth – I like to use low-sodium to better control the overall salt content. Buy it at the store, or make it at home (this slow cooker vegetable broth with veggie scraps is terrific!)
  • Tomatoes – Go with canned crushed tomatoes.
  • Pasta – I like pasta shells in mine, but any small or medium pasta shape will do.
  • Salt & pepper – to taste.

Adaptations & Variations

  • One reader reports adding a squeeze of lemon juice and some kale at the end of cooking it. That’s on my list to try!

How to Make It

Start by sauteeing your onions in the olive oil. Then, add your garlic, rosemary, and smoked paprika and cook it for a minute.

From there, it goes pretty fast (another reason to love pasta fazool!) Add two cans of the beans and vegetable broth and puree. Then add another can of beans (drained), tomatoes, and the pasta, then boil until the pasta is al dente. That, my friends, is the whole deal. And it’s pure comfort in a bowl.

A top view of a rustic ceramic bowl of pasta e fagioli with a rosemary garnish.

Storing & Freezing Vegan Pasta e Fagioli

Store leftovers in an airtight container in the fridge. Reheat over the stove or in the microwave. It will last up to 4 days in the fridge.

To freeze pasta fazool, make the recipe without the pasta, then transfer it to an airtight container or freezer bag. Place it in the fridge overnight to thaw, then warm over the stove. Add the pasta and cook until the pasta is al dente.

More Vegetarian Pasta & Bean Recipes

This Vegetarian Pasta e Fagioli is hearty, absolutely packed full of flavor, and unbelievably perfect with a nice chunk of crusty bread for dunking.

It’s officially my new go-to cozy-making fall-and-winter situation. I hope you’ll feel the same way!

5 from 3 votes

Vegetarian Pasta e Fagioli

Prep: 10 minutes
Cook: 30 minutes
Total: 40 minutes
Author: Kare
Yield: 4
Rosemary, garlic, and smoked paprika lend depth of flavor to this thick, creamy, dreamy pasta-and-bean soup. Drizzle with olive oil and serve with a hunk of bread and you've got just about the coziest dinner ever!
Print Rate

Ingredients

  • 1/4 cup extra virgin olive oil
  • 1/2 medium yellow onion (diced [about 1 cup])
  • 3 medium cloves garlic (minced)
  • 2 teaspoons minced fresh rosemary
  • 1 1/2 teaspoons smoked paprika
  • 3 cans cannellini beans (3 15-ounce cans for a total of 45 ounces)
  • 6 cups low-sodium vegetable broth
  • 1 cup crushed tomatoes (canned crushed tomatoes)
  • 2 cups small pasta shells (uncooked; can substitute medium size or any other pasta shape you like)
  • 1 teaspoon kosher salt ( + more to taste)
  • 1/4 teaspoon freshly ground black pepper ( + more to taste)

Toppings:

  • More olive oil for drizzling
  • Grated parmesan (for non-vegans, or use vegan parmesan)
  • Crushed red pepper flakes

Instructions

  • Set a large soup pot over medium-low heat. Add olive oil. When hot, add the onion. Saute until soft, about 8 minutes. Add garlic, rosemary, and smoked paprika. Saute, stirring constantly, for one more minute.
  • Add TWO cans of beans to the pot, liquid included.
  • Using an immersion blender, puree the mixture right in the pot (you can also puree in a blender and return the mixture to the pot).
  • Drain the remaining can of beans and add to the pot, along with the broth, tomatoes, 1 teaspoon salt, and 1/4 teaspoon pepper. Increase heat to medium-high and bring to a gentle boil.
  • Once boiling, add the pasta. Cook until al dente (the exact time depends on package directions – usually about 8 minutes).
  • Taste, adding more salt and pepper if necessary.
  • Ladle into bowls and top with a drizzle of olive oil, parmesan (for the non-vegans) or vegan parmesan if using, and a sprinkle of crushed red pepper flakes if desired. Don’t forget the crusty bread served alongside!

Notes

Storing & Freezing Pasta e Fagioli

Store leftovers in an airtight container in the fridge. Reheat over the stove or in the microwave. It will last up to 4 days in the fridge.
To freeze pasta fazool, make the recipe without the pasta, then transfer it to an airtight container or freezer bag. Place it in the fridge overnight to thaw, then warm over the stove. Add the pasta and cook until the pasta is al dente.
Adapted from Good in the Simple

Nutrition Facts

Serving: 1g, Calories: 361kcal, Carbohydrates: 49g, Protein: 10g, Fat: 15g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 10g, Sodium: 666mg, Potassium: 351mg, Fiber: 5g, Sugar: 6g, Vitamin A: 502IU, Vitamin C: 7mg, Calcium: 43mg, Iron: 2mg

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