This hearty plant-based soup combines tender pasta and creamy beans in a rich tomato broth. It is a nutritious and filling meal that is easy to prepare using a stovetop, slow cooker, or pressure cooker.

List of ingredients

1 tablespoon extra virgin olive oil – used for sautéing vegetables.
1 cup diced onion – provides a savory base.
2 tablespoons minced garlic – adds aromatic depth.
1 cup quartered carrots – adds sweetness and texture.
2 15 oz cans cooked cannellini beans, rinsed and drained – the primary protein source.
1 15 oz can tomato sauce – creates a thick, rich base.
1 dried bay leaf – adds a subtle herbal note.
½ teaspoon dried basil – classic Italian seasoning.
½ teaspoon dried parsley – adds a fresh, earthy flavor.
½ teaspoon dried oregano – provides a pungent, peppery taste.
½ teaspoon black pepper – for a touch of spice.
¼ teaspoon red pepper flakes – adds a gentle heat.
4 cups low sodium vegetable broth – provides a healthy liquid base.
2 cups water – adjusts the consistency of the soup.
1 cup dry ditalini pasta – small pasta that fits well in each spoonful.

step-by-step instructions

Sauté Vegetables (Stove Top): Heat the olive oil in a large pot over medium heat. Add the onions, garlic, and carrots, sautéing for about 5 minutes until the onions are soft and translucent.
Simmer Base (Stove Top): Stir in the beans, tomato sauce, basil, parsley, oregano, black pepper, red pepper flakes, vegetable broth, and water. Cover and bring the mixture to a boil over high heat, stirring occasionally to prevent sticking.
Cook Pasta (Stove Top): Once boiling, reduce heat to medium and add the dry ditalini pasta. Cook for only half of the package’s recommended time to ensure the pasta remains undercooked. Discard the bay leaf before serving.
Pressure Cooker Method: Set your Instant Pot to Sauté and heat oil for 3 minutes. Sauté onions, garlic, and carrots for 5 minutes, scraping the bottom to avoid burn notices. Add pasta, beans, seasonings, water, and broth, then pour tomato sauce on top without stirring. Seal and cook on High Pressure for 2 minutes, followed by a quick release. Discard the bay leaf.
Slow Cooker Method: Sauté onions, garlic, and carrots on the stove first, then add them to the crockpot. Stir in tomato sauce, spices, stock, water, and beans. Cook on low for 4-6 hours, adding the raw pasta only during the final hour of cooking. Discard the bay leaf before serving.

Customizing Your Ingredients

Substitute Olive Oil with Avocado Oil

If you prefer a more neutral flavor or a higher smoke point, avocado oil is an excellent alternative to olive oil. It provides the same healthy fats without the distinct taste of olives. Melted butter can also be used for a richer, creamier base.

Use Navy or Great Northern Beans

While cannellini beans are traditional, navy beans or great northern beans work perfectly in this recipe. These white beans have a similar creamy texture and mild flavor. Ensure they are rinsed and drained thoroughly to remove excess sodium.

Switch to Fresh Italian Herbs

Fresh herbs offer a more vibrant flavor than dried versions. You can substitute 2 tablespoons of fresh chopped basil, parsley, or oregano for every 1 teaspoon of dried herbs. Stir them in at the end of the cooking process to preserve their brightness.

Try Small Shells or Elbow Macaroni

Ditalini is the classic choice, but any small pasta shape will work. Small shells, elbows, or baby shells are great alternatives that hold the broth well. Stick to pasta with a similar cooking time to avoid overcooking the soup.

Use Garlic and Onion Powder

If fresh aromatics are unavailable, you can use powdered versions. Substitute 1 teaspoon of onion powder and 1/2 teaspoon of garlic powder for the fresh diced onion and minced garlic. While the flavor is slightly different, it still provides a savory foundation.

Selecting the Right Tomato Sauce

Ensure you use plain canned tomato sauce rather than a pre-seasoned pasta sauce. Pre-made pasta sauces often contain sugar and additional herbs that can alter the intended flavor profile of the soup. Plain sauce allows you to control the seasoning perfectly.

Choosing Low Sodium Broths

Since canned beans and tomato sauce often contain salt, using low-sodium vegetable broth is highly recommended. This prevents the final dish from becoming overly salty. You can always add a pinch of salt at the end to taste.

Flavor Enhancements and Add-ins

Incorporate a Microbial-Rennet Parmesan Rind

Adding a rind of parmesan cheese made with microbial rennet adds a deep, salty complexity to the broth. Simmer the rind with the soup and remove it before serving. This is a secret technique used in many traditional Italian kitchens to thicken the flavor.

Stir in Fresh Baby Spinach

For an extra boost of nutrients, stir in a few handfuls of chopped baby spinach right before serving. The residual heat will wilt the spinach perfectly without overcooking it. This adds a pop of color and a mild earthy taste.

Add Cooked Ground Turkey or Beef

To increase the protein content, you can add cooked ground turkey or lean ground beef. Brown the meat separately or sauté it with the onions and carrots at the beginning. This transforms the vegetarian soup into a heartier meat-based meal.

Use Shredded Chicken for Extra Protein

Cooked shredded chicken or chopped rotisserie chicken is a wonderful addition to this recipe. Stir the meat in during the last few minutes of simmering to warm it through. This is a great way to use leftover chicken from previous meals.

Adjust Heat with Extra Red Pepper Flakes

If you prefer a spicier soup, increase the amount of red pepper flakes. Adding them during the sauté phase toasts the flakes and releases more heat into the oil. For a milder version, omit the flakes entirely.

Mastering Your Cooking Method

Preventing the Burn Notice in Instant Pots

Tomato sauce is thick and tends to sink, which can trigger the burn sensor in pressure cookers. To avoid this, always pour the sauce on top of the other ingredients and do not stir. This creates a protective layer of broth and vegetables beneath the sauce.

Timing Pasta in the Slow Cooker

Pasta can easily become mushy in a crockpot if cooked too long. Only add your raw pasta during the final hour of the cooking cycle. Alternatively, cook the pasta separately and stir it in just before serving to maintain the best texture.

Cooking Pasta Separately for Better Texture

If you plan to eat the soup over several days, cook the pasta in a separate pot. Add a portion of cooked pasta to each individual bowl before pouring the soup over it. This prevents the pasta from absorbing all the broth during storage.

Achieving the Perfect Al Dente Bite

Always undercook your pasta slightly when cooking it directly in the soup. The pasta will continue to absorb liquid and soften as the soup cools or when it is reheated. Removing it from the heat while still firm ensures a better mouthfeel.

Using a Food Processor for Faster Prep

To save time on chopping, use a food processor to pulse your carrots, onions, and garlic. Be careful not to over-process them into a paste; keep them in small, uniform pieces. This makes the preparation phase significantly faster.

Serving and Presentation

Pairing with Crusty Artisan Bread

Serve this soup with a side of toasted sourdough or a warm baguette. The crusty bread is perfect for dipping into the thick tomato broth. Rubbing a clove of raw garlic on toasted bread adds an extra layer of flavor.

Topping with Grated Vegan Parmesan

A sprinkle of grated vegan parmesan or microbial-rennet parmesan adds a salty, nutty finish to the dish. This complements the acidity of the tomato sauce and the creaminess of the beans. It is the traditional way to finish a Pasta Fagioli.

Garnish with Fresh Basil Leaves

Fresh basil leaves added as a garnish provide a sweet, aromatic contrast to the savory broth. You can either stir in chopped basil or place a whole leaf on top of each bowl. The bright green color makes the dish look more professional.

Balancing the Meal with a Side Salad

Since this soup is quite hearty, pair it with a light, acidic side salad. A simple mix of arugula, lemon juice, and olive oil cuts through the richness of the beans and pasta. This creates a balanced and refreshing meal.

Storage and Preservation

Refrigerating for Weekly Meal Prep

Store leftovers in an airtight container in the refrigerator for 3 to 4 days. The soup is an excellent option for meal prepping because the flavors often meld and improve overnight. Ensure the soup is cooled slightly before sealing the lid.

Managing Pasta Texture After Storage

The pasta will naturally absorb a significant amount of the broth while sitting in the fridge. When you notice the soup has become too thick, simply stir in a splash of vegetable broth or water during reheating. This restores the original consistency.

Freezing Guidelines for Long-Term Storage

You can freeze this soup, though the pasta may lose some of its structure and become softer. To optimize freezing, consider freezing the soup base without the pasta. Add freshly cooked pasta when you reheat the soup for the best quality.

The Best Containers for Soup Freezing

Use freezer-safe glass jars or BPA-free plastic containers for storage. Leave about an inch of headspace at the top of the container to allow the liquid to expand as it freezes. This prevents the containers from cracking or leaking.

Reheating Instructions

Reheating on the Stovetop

Pour the chilled soup into a pot over medium-low heat. Add a small amount of water or broth to loosen the thickened liquid. Stir gently and heat until the soup reaches a simmer before serving.

Using the Microwave for Single Servings

Place a portion of soup in a microwave-safe bowl and cover it with a lid or paper towel. Heat in 1-minute intervals, stirring in between to ensure the heat is distributed evenly. Add a teaspoon of water if the pasta has absorbed too much liquid.

Warming in the Slow Cooker

If you have a large amount of soup, you can reheat it in the crockpot on the low setting. This slow process prevents the pasta from overcooking further. Stir occasionally to ensure the bottom doesn’t scorch.

Common Questions

How do I pronounce Pasta Fagioli?

There are a few common ways to say it. You can pronounce it as “fah-zool” (rhyming with school) or “fah-jole” (rhyming with soul). Both are generally accepted in casual conversation.

Can I use dried beans instead of canned?

Yes, but they must be fully cooked before being added to the soup. Soak the dried beans overnight and simmer them until tender. You will need approximately 1.5 cups of cooked beans to replace the canned versions.

Why is my soup too thick?

Pasta and beans both contain starches that thicken the liquid as they cook and sit. If the soup is too thick for your preference, simply stir in extra vegetable broth or water until you reach your desired consistency.

Can I make this recipe gluten-free?

Yes, simply replace the ditalini pasta with a gluten-free alternative made from brown rice, chickpeas, or quinoa. Be mindful that gluten-free pastas often have different cooking times and may absorb liquid more quickly.