Healthy Vegan Pasta Fagioli is so cozy and delicious. It’s the perfect nutritious, veggie packed, vegetarian dinner. This is the best pasta fagioli recipe! Made in your instant pot, crockpot or on the stove – it’s simple and tasty!
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If you love cozy, healthy meals – you’ll definitely enjoy this Healthy Vegan Pasta Fagioli. It’s the ultimate comfort food!
Loaded with beans, pasta, and a thick tomato base – it’s delicious + nutritious (the perfect combo!)
Growing up, we would always have pasta fagioli. It was (and still is!) one of my favorite meals. It’s super hearty, while being so good for you, and tasting amazing!
I might be biased, but I think this is the best pasta fagioli recipe! And.. let’s just set the record straight. It’s WAY better than Olive Garden, for those who are asking.
We’re Italian, so we had it all the time – but you might be like… what the heck is pasta fagioli?!
What is pasta fagioli?
Pasta fagioli is a traditional Italian soup/stew made with beans, veggies, and pasta. It originated as a ‘peasant dish’ because it’s made with inexpensive ingredients.
Depending on the region of Italy you’re from, it can be thick like stew, or thinner. Some people add meat to it, while others keep it vegetarian.
No matter how you make it it’s delicious. And if you were wondering: how do you pronounce pasta fagioli soup – there are a few ways you can say it
- fah- sool (rhymes with school )
- fah- jole (rhymes with soul)
Ingredients for Healthy Pasta Fagioli
Pasta fagioli is made with simple ingredients you probably already have in your pantry and fridge. This recipe calls for:
- olive oil
- cannellini beans
- fresh herbs
- garlic
- salt, pepper, red pepper flakes
- pasta
- broth
- water
- onions, carrots
- tomato sauce
- meat: optional. You can add ground meat, pancetta or bacon. This recipe is meatless.
We used the ‘macaroni’ shape pasta from Trader Joe’s in this recipe. There are many substitutions for this recipe included below under substitutions, please make sure to check them out!
How to make pasta fagioli soup:
Making healthy pasta fagioli is SUPER simple. You just need to do a little bit of work to chop your veggies, but a food processor can make this *so speedy*
- First sauté your veggies, then add your spices + broth.
- Stir in your cooked beans + raw pasta
- Bring to a boil and cook it until it’s al dente!
There are instructions for making pasta fagioli in the instant pot and in the slow cooker included in the recipe below. Both are equally as simple – and the instant pot is the fastest way to make this healthy pasta fagioli.
Tips for making Vegan Pasta Fagioli:
This Vegan Pasta Fagioli is pretty easy to make, but if you’re looking for some time saving tips – these can help you!
Cut your veggies ahead of time -You can keep in the fridge for 24 hours so all you need to do is cook! I also use my food processor to make chopping carrots, onions + garlic SO quick.
Use canned beans- I try to find ones that are low sodium and always rinse/drain them
If using dried beans, make sure to cook them ahead of time. Store in a container in your refrigerator until you’re ready to cook
Substitutions for pasta fagioli:
There are so many ways to customize this healthy pasta fagioli. Here are a few.
Adding meat: If you’re not vegan, you can sauté bacon or pancetta when sautéing your veggies.. It does add flavor, but I honestly prefer it without. Additionally – you can add cooked ground turkey or beef to this soup and it would be delicious! You could also add a parmesan cheese rind to the soup as it cooks, but that is not necessary.
For pasta: You can use any small pasta. Elbows or ‘macaroni’ are my favorite, but ditalini also work, and I’ve even seen people use broken spaghetti!
For beans: I usually use canned cannellini beans to save time. You can cook your own, or sub with navy beans or great northern beans
For broth: If not vegan, you can use chicken stock or bone broth for the liquid in this recipe!
WW Freestyle Note: Save 1.5SP per serving by spraying olive oil instead of pouring it into the pan
Dried Herbs: Substitute 2 tablespoons of fresh herbs for 1 teaspoon of dried herbs.
Dried Beans : If you’d like to use dried beans in this recipe, cook them before adding them to the soup. You’ll need about 1.5 cups cooked beans
Spinach – Chopped spinach is a great addition to this recipe, I add it right before serving!
What do you eat with Pasta Fagioli?
Just so you know, pasta fagioli is meant to be very thick! You should almost be able to eat it with a fork! If you prefer it more soupy, just add more broth.
Pasta fagioli is best served with a big piece of crusty bread, and lots of parmesan cheese! If you’re vegan, feel free to add nutritional yeast.
Fresh basil and cracked black pepper also add a lot of flavor!
Storing Pasta Fagioli
Refrigerator: This soup will last in the refrigerator for 3-4 days.
Freezing: You can freeze this soup, but it isn’t as good once it has been frozen. The pasta can get a little mushy – but it’s still totally edible!
Reheating: You can reheat it in the crockpot, microwave or on the stove. The pasta will absorb some of the liquid overnight so you can just add some broth when reheating or enjoy it thicker
Can you make this Vegan Pasta Fagioli in the crockpot?
Yes, you can make pasta fagioli in the crockpot – but I would really recommend making it on the stovetop. It’s super quick! Unless you use the pasta I linked below, I can’t guarantee yours will cook correctly, and it might either be al dente, or mushy!
If you use this pasta – follow all steps, and just cook it in your crockpot on low for 4 hours. See below for crockpot instructions.
Can you make Instant Pot Pasta Fagioli?
Yes you can! See below for instructions. Here are some tips for making pasta fagioli in your instant pot.
Be aware of the order of the ingredients. Tomato sauces tend to trigger a burn warning in the instant pot.
This was tested with regular macaroni. I would highly recommend a short cut like Ditalini or Macaroni.
Very important note on the pasta – I would warn against using pastas with lower cook times than those two because that could result in over cooking. Similarly a thicker one requiring more time would undercook. Stick to pastas that cook in the 7-9 minute range for this one!
Pasta Fagioli FAQ
Both pasta fagioli and minestrone are tomato based soups with beans and pasta. Minestrone soup often has other vegetables added (spinach, zucchini) as well as other beans (kidney, white) where as pasta fagioli is typically just beans and pasta.
Most pasta fagioli recipes are made with meat (pancetta or bacon). This is a meatless, vegan pasta fagioli recipe!
Other healthy soup recipes:
- Paleo Butternut Squash Soup
- Lentil Soup Recipe
- Easy Minestrone Soup (Vegetarian, Gluten Free, Vegan)
- Healthy Lemon Chicken Soup
- Crockpot Chicken Quinoa Taco Soup
- Whole30 Italian Wedding Soup
- Healthy Beef Barley Soup
Pasta Fagioli
Ingredients
- 2 tablespoons olive oil
- 1 cup onion minced
- 2 tablespoons garlic minced (approx 3 garlic cloves)
- 1 cup carrots minced
- 30 oz cooked cannellini beans low or no sodium (rinsed/drained if using canned)
- 15 oz canned tomato sauce
- 1 large bay leaf
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes optional- omit if you don't like spice or add to taste at end
- 1/2 teaspoon salt
- 2 tablespoons fresh basil minced
- 2 tablespoons fresh parsley minced
- 4 cups vegetable stock low or no sodium
- 2 cups water
- 6 oz elbow pasta gluten free if necessary
Instructions
Stove Top Instructions
- In a large pot, sauté onions, garlic and carrots in olive oil over medium heat for about 5 minutes until translucent.
- Add tomato sauce, spices, stock and water to the pot, bring to a boil. Reduce heat and simmer for 15 minutes.
- Drain + rinse beans.
- Add raw pasta and beans. Bring to a boil. Cook uncovered until pasta is al dente, about 10-15 minutes (depending on pasta directions)
- Serve + enjoy!
Instant Pot Instructions
- Sauté onion, carrot and garlic on regular sauté for about 2 minutes.
- Drain + rinse beans.
- Add in the pasta, beans , seasonings , water and broth. Pour the tomatoes on top. Do not stir it.
- Cook on high pressure for 5 minutes and do a quick release. Stir and serve!
Crockpot Instructions
- In a large pot, sauté onions, garlic and carrots in olive oil over medium heat for about 5 minutes until translucent. Add to crockpot base.
- Drain + rinse beans.
- Add tomato sauce, spices, stock, water, raw pasta and beans. Stir and cook on low for 4-6 hours.
Video
Notes
- Adding meat: If you’re not vegan, you can sauté bacon or pancetta when sautéing your veggies.. It does add flavor, but I honestly prefer it without. Additionally – you can add cooked ground turkey or beef to this soup and it would be delicious! You could also add a parmesan cheese rind to the soup as it cooks, but that is not necessary.
- For pasta: You can use any small pasta. Elbows or ‘macaroni’ are my favorite, but ditalini also work, and I’ve even seen people use broken spaghetti!
- For beans: I usually use canned cannellini beans to save time. You can cook your own, or sub with navy beans or great northern beans
- For broth: If not vegan, you can use chicken stock or bone broth for the liquid in this recipe!
- WW Freestyle Note: Save 1.5SP per serving by spraying olive oil instead of pouring it into the pan
- Dried Herbs: Substitute 2 tablespoons of fresh herbs for 1 teaspoon of dried herbs.
- Dried Beans : If you’d like to use dried beans in this recipe, cook them before adding them to the soup. You’ll need about 1.5 cups cooked beans
- Spinach – Chopped spinach is a great addition to this recipe, I add it right before serving!
Marcus
Pasta Fagioli is one of my favorites! I am crazy about anything pasta, tomato, and cheese. Such a good combination 😀
The Clean Eating Couple
Thanks, Marcus! Hope you enjoy this 🙂
Toni Cooper
It was easy to make and kept me full for hours.
The Clean Eating Couple
So glad you liked it, Toni!
Toni
Loved this dish…..easy to make & delicious!! Reminds me of my Nonna’s pasta fagioli. 🙂
Bryan
My wife really enjoyed this recipe! I surprised her with this for dinner, thank you
The Clean Eating Couple
Thanks Bryan!!
Logan
I made this tonight and it was AMAZING! Perfect for a cold winters night. I loved how easy this recipe was and how you’re only using 1 Pan.
The Clean Eating Couple
I’m glad you liked it, Logan! It seriously is the perfect cold weather food!!
Ri Lo
This recipe was SO delicious and easy to make. I was missing some of the ingredients (carrots, bay leaf) and I did add some crushed tomatoes. Flavor was great. Thanks!
The Clean Eating Couple
Thank you so much Ri! I’m glad you liked it and that it came out great with the modifications 🙂
Lucy Connolly
i made this for lunches and omg best thing ever. i served with baguette and parmesan on top. i had to stop myself from amking more because im known to cook a recipe until i cant even look at it anymore lol. making again tonight. thx so much.
The Clean Eating Couple
OMG I love this!! So glad you liked it, Lucy – bread + parm is the way to go, lol!! Enjoy!!
Jennifer
Made it with whole wheat elbow and used half canelini and half kidney beans. Delicious!
The Clean Eating Couple
So glad you liked it, Jennifer!
Tara Hutson
So easy to make no difficult ingredients. Perfect for cooler weather. Looking forward to making again.
The Clean Eating Couple
Thank you so much, Tara! It’s our favorite when the weather starts to get chilly!
Carolyn Braden
A super comforting and flavorful dish! You’ll want seconds for sure! I added a bit of nutritional yeast to ours for a bit of a cheesy flavor, a touch of coconut sugar and less beans. It still was delicious. That’s what I love about this recipe….you can truly tailor it to your own flavor likes.
The Clean Eating Couple
Thank you so much Carolyn! Love the tweaks that you made to the recipe! It’s super easy to customize it 🙂
Lisa
I made this last week. Kept it all vegan. Very simple recipe to follow. You don’t need to be a master chef for this to come out great! The best part is that all of the ingredients are very inexpensive yet you get a very nutritious meal out of it. This recipe will be a regular for me.
The Clean Eating Couple
So glad you liked it, Lisa! It’s one of our favorite dishes. Vegan or not – it’s hearty and easy to make!
Katherine D Emerson
Delicious!! I used dried cooked Black-eyes Peas (my favourite bean) and I also added 1/2 frozen peas along with the pasta. I sprinkled nutritional yeast on top (I’m a vegan). This dish is so yummy!!
The Clean Eating Couple
I’m so glad you liked it, Katherine! Love those changes too 🙂
Arielle
Amazing! My boyfriend and I agreed it was the best thing I’ve ever made. Didn’t have bay leaves so added some oregano and extra basil instead. Will double the recipe next time to freeze some!
The Clean Eating Couple
So glad you liked it, Arielle! Great idea to freeze it 🙂 Enjoy!
Stephanie Brown
Perfect winter dish! Very filling and pairs great with vegan parmesan & Italian garlic toast! Thanks for the delicious recipe!
The Clean Eating Couple
So glad you liked it, Stephanie!
Holly Wilson
I LOVE this soup! Very satisfying! I will make this again for sure. I had some kale I added at the end too.
The Clean Eating Couple
So glad you liked it, Holly! Love the addition of kale!
Ellen Fife
I am trying to figure how many beans this recipe needs. It says 30 ounces of cooked beans and also says 1 and 1/2 cups of beans. I am not sure how many I need.
The Clean Eating Couple
Hi Ellen – You need 30 oz of cooked beans. 30 oz of cooked beans is about 1.5 cups of cooked beans. I included that under the recipe substitutions in case people don’t have a food scale to measure out beans that they cooked themselves vs. taking them out of a can.
Lori Cuticelli
This recipe was delicious. We are an Italian household and my very picky Italian husband loved it. Another keeper for our collection of dinner recipes!
The Clean Eating Couple
So glad you liked it, Lori! Enjoy!!
Megan Gefert
This recipe is amazing!! I can’t wait to make it again!!!
The Clean Eating Couple
Thank you so much, Megan! Glad you liked it 🙂
Jade
My fiance and I decided to focus on more plant based meals this year; this recipe was one of our favorites! It is very filling and one of our staples so far.
The Clean Eating Couple
So glad you like it, Jade!! It’s the perfect cozy, plant based meal!
Alexandra
This recipe was 20/10 taste and it was really easy to make. I have a dairy allergy so I usually need to either substitute ingredients or search vegan recipes (which aren’t always great). This is officially in my lunch/dinner rotation!
The Clean Eating Couple
So glad you enjoyed it! Thanks Alexandra! Next time you should try our Healthy Potato Soup – it’s so easy, vegan and dairy free 🙂
Kayla
So happy I found this recipe!!! Delicious! For mine I subbed the two cups of water for a 15 oz can of diced tomatoes (with juice), to give it a thicker consistency. I also added a can of great northern beans and a can of kidney beans! But again, fantastic recipe! Thank you so much for sharing!!
The Clean Eating Couple
Thank you so much, Kayla! I really appreciate it!
Kate
Made this last night and loved it! I added ground turkey to it for extra protein.
The Clean Eating Couple
Love that idea, Kate! So smart!
Angie
I’ve cooked this meal several times but tonight I tried this in my new Instapot and it was great! Only 5 minutes. I cant believe it! I used fresh herbs from my garden too. I sliced the carrots thinly as I hate mushy carrots. Came out perfectly. Next time I will cook 4 minutes because I like my macaroni to really have a bite to it. Thanks so much for the recipe! I appreciate your preciseness (2 T garlic) as I always put too much. The spicyness was just right too (not too much for the kids). Such a satisfying dinner.
The Clean Eating Couple
Thank you so much, Angie! I really appreciate it! So glad you liked it.
Amanda Brewer
I’ve been trying to eat less animal products and therefore I am looking for more vegan recipes. This is probably my favorite vegan lunch I’ve found!
The Clean Eating Couple
Thanks, Amanda! Glad you enjoyed it 🙂
Mary
Originally found this recipe on Pinterest… heading over here to leave a review because this is an amazing recipe! Made a big batch for the week and it tasted even better on the last day. We added some chopped spinach, and an extra cup of broth. This is a crowd pleasing meal even for non-vegans. Thanks for the healthy and delicious recipe 🙂
The Clean Eating Couple
Thank you so much, Mary! Glad you liked it!
Lynn
So simple and delicious! I usually change recipes to suit my taste but not this one., it didn’t need any adjustments. Thanks for the great recipe !
The Clean Eating Couple
So glad you liked it, Lynn! Thank you so much!
Gabrielle
This was wonderful! I definitely will be making it again. I topped it with Parmesan cheese and it was the perfect addition to an amazing dish. Thanks for such a good vegetarian recipe!
The Clean Eating Couple
So glad you liked it, Gabrielle!!
Bryn
So easy and a filling perfect vegan fall/winter weather soup!
The Clean Eating Couple
Thanks, Bryn! Glad you liked it!
Trudi
I agree this one is delightful. AND I can add gluten free noodles
Kerry Alexander
Oh my gosh Liz you were right – way better than Olive Garden!!! SO DELICIOUS!! and easy. We used chick pea pasta which my daughter wanted to try and it was fabulous. Any pasta would do in this recipe since the flavors are so perfect. YUM!!!! And congratulations on getting married, though you’ll always be a SHA senior to me!!!!
The Clean Eating Couple
So glad you liked it Mrs. Alexander!! Thank you so much 🙂
Belinda
I will try this healthy soup
Liz
So delicious!!! the perfect easy weeknight meal. I will definitely have this on my new dinner rotation!!!
The Clean Eating Couple
Thanks, Liz! Glad you enjoyed it 🙂
Kyle
So flavorful!! Healthier way to enjoy one of my favorite dishes 🙂
The Clean Eating Couple
Thank you so much!
Linda
Looking for a delish comfort food then you must try this Vegan Pasta Fagiolo. It’s so delicious my family didn’t realize they were eating healthy and thought I slaved all day when in fact it was so easy and only one pot was used. This is definitely one of our go to meals!
The Clean Eating Couple
Thank you so much, Linda! So happy you enjoyed it !
Lisa
Made this in pressure cooker. Quick, easy and Delicious! My new favorite soup!
The Clean Eating Couple
So glad you liked it, Lisa! Thank you!
kelley pardo
Easy & amazing! i made it with gluten free pasta, vegan no chicken broth, vegan parmesan. second time making it, we love it thank you❣️
The Clean Eating Couple
So happy you like it, Kelley! Thank you so much!
Jackie
Made this for dinner tonight and it was fabulous! Loved that I could make a flavorful healthy soup in under an hour. I added bacon and parm based on your suggestions and it was perfect!
The Clean Eating Couple
Thanks, Jackie! Bacon and parm add so much flavor! I’m glad you liked it 🙂
Jakki
I’m eating a bowl right now. Delicious and so simple. I increased the red pepper a bit and topped it with some shredded parm (I’m vegetarian not vegan). Next time I might add in some more veggies. Maybe some minced bell pepper or zucchini. This is definitely going to be a go to recipe from now on..
The Clean Eating Couple
Thank you so much, Jakki! I’m so glad you liked it! You definitely could add more veggies and I’m sure it would be great 🙂
Danielle Riley
Made this in the instant pot! Big hit with the family! Turned out perfect and delicious! I’m trying to cut back on my meat intake, and I used chicken stock because I forgot to get the vegetable stock, but it was still great! I think I may try it next time with frozen carrots and onions…. I’m always looking for shortcuts!
The Clean Eating Couple
So happy you liked it, Danielle! Love the idea of using the frozen veggies – that will probably work great!
Dana
A comforting dish on a cold winter night!
The Clean Eating Couple
So happy you enjoyed it, Dana! Thank you!
Alexis Nizer
This soup! Holy Moly! I can honestly say it’s probably the only recipe that I’ve ever made that came out perfect the first time and didn’t need tweaking in the end! My family and I are absolutely addicted and I’ve made this soup 3 times within the past week! I doubled the recipe tonight and it’s still perfect!! Thanks so much for sharing this amazing recipe! Oh and I definitely recommend eating with crusty bread as mentioned above! Wowser! Yum yum!
The Clean Eating Couple
So glad you liked all liked the soup, Alexis! Thank you so much!
Noel
So good and easy! Definitely recommend!
The Clean Eating Couple
Thanks, Noel! Glad you liked it!
Carleigh
One of my favorites! So good and makes a good amount. It stores and reheats really well too!
The Clean Eating Couple
Thank you so much, Carleigh!
Diane
This is delicious and so easy to make! It’s super filling and so comforting especially on a cold winter day!! You won’t be disappointed if you make this!
The Clean Eating Couple
So happy you liked it, Diane!
Lynne
Made and this was D E L I C I O U S!! Thank you CEC!
The Clean Eating Couple
Thank you Lynne!
Kim
I’ve made this recipe countless times it’s so good. Warms me right up ! The flavor is delicious my whole family is obsessed. I recommend playing with the pasta to get it just right – I used a gluten free brand at first that was just too mushy in the end. Also prefer it stovetop over instant pot (which I do for most things tbh). I also love that Liz clearly writes out all options and ingredient swaps that would work in all her recipes! I recommend !
The Clean Eating Couple
So happy you liked it! I prefer it on the stovetop too – so yummy!
Laura
Honestly so good!
I added some chopped fresh spinach at the end for colour and a nutritional boost.
It was so easy and quick, turned out to be exactly what I was craving, delicious and comforting.
I will be making this often and have sent it to all my friends to do the same.
The Clean Eating Couple
So happy to hear this, Laura! Thank you!
Lu
This recipe is very tasty. I made it for my dad. I used Ditalini pasta and cooked it in the iInstant Pot. It was done very quickly!
The Clean Eating Couple
So glad you liked it, Lu!