Pasta Fagioli
Vegan pasta fagioli is a hearty Italian one-pot dish of pasta simmered with white beans, tomatoes, and vegetables in a rich, soupy broth. This version uses cannellini beans, elbow pasta, and zucchini, all cooked in the same pot so the pasta drinks up the flavor of the sauce. It comes together in about half an hour and lands somewhere between a thick soup and a saucy pasta, which is exactly what you want on a cold day.
It’s a rather cold day here, so I was in the mood for something hearty and warming, something abundant in sauce that would be creamy and melty. Pasta fagioli was a recipe I’d had my eye on for quite some time but somehow hadn’t managed to make until now. It turned out amazing. I mean it, it turned out so great that everything was gone in 10 minutes! That’s why I decided to perfect the recipe, turn it vegan, and finally share it with all of you.
What goes into this pasta fagioli
The ingredient list is short and mostly pantry-friendly. Cannellini beans are the heart of the dish. They’re creamy and mild, and as they simmer they slightly thicken the broth. I use canned beans here for convenience, but when you cook with beans I’d recommend using dried beans instead of canned ones when you have the time, since dried beans hold more nutrients and give you control over their texture.
Elbow pasta is the traditional shape because the small tubes catch the broth and the beans, but any short pasta works. Zucchini adds body and a little sweetness, and crushed tomatoes plus a good vegetable stock build the base. The aromatics do the heavy lifting on flavor: onion, garlic, a bay leaf, basil, red pepper flakes, black pepper, and salt. That’s it. No dairy, no stock cubes with hidden animal ingredients, fully plant-based.
How to cook it right
The key is patience with the sauté and attention at the end. Start by cooking the onion, garlic, and zucchini in olive oil until they’re fragrant, about four minutes. Softening the aromatics first is what builds the savory backbone of the dish, so don’t rush this step and don’t let the garlic scorch.
Once you add the beans, tomatoes, and liquid, let it simmer for about 15 minutes before the pasta goes in. Then cook the pasta uncovered directly in the broth until it’s soft. Cooking the pasta in the pot means it releases starch into the liquid, which is what gives pasta fagioli its signature thickness, so you don’t need any cream to get that melty feel. Keep an eye on it toward the end and taste for salt.
Make it your own
What I like most about pasta fagioli is its versatility. There are countless regional takes, and I tried to create my own version, which turned out pretty good. The recipe I’m sharing here is what I consider the tastiest, but you’re free to make your own selection. A few easy tweaks:
- Swap the cannellini beans for other white beans, or use a mix.
- Prefer it soupier? Add an extra cup of stock. Prefer it thicker and more like a saucy pasta? Hold back some liquid.
- Bump the red pepper flakes if you like more heat, or leave them out for the kids.
- Finish with plenty of fresh basil, and a drizzle of good olive oil on top never hurts.
What to serve with pasta fagioli
It’s winter here right now, so I went for a heartier version of pasta fagioli that really warms you up and makes you feel comfy. A bowl of this is filling on its own, but a slice of warm vegan cornbread on the side is perfect for mopping up the last of the broth. If you’re building a bigger Italian spread, it sits nicely alongside a lighter plate like our pasta with arugula pesto and capers, and you can browse the rest of our Italian recipes for more ideas. Craving more comforting bean dishes? The black bean meatballs are another cozy favorite.
Storing and reheating
Pasta fagioli keeps well in the fridge for up to three or four days in an airtight container. Be aware that the pasta will keep drinking up the broth as it sits, so leftovers turn thicker and stew-like. When you reheat, just add a splash of water or stock to loosen it back to the consistency you like, and warm it gently on the stove. If you know you’ll be storing a batch, you can cook the pasta a little less than fully soft so it holds up better the next day. For more one-pot ideas along these lines, take a look at our full collection of vegan pasta recipes.
You can follow the detailed instructions in the recipe card below, and don’t forget to comment and tell me how your pasta fagioli turned out. Did you keep it soupy or let it thicken up? Drop a star rating and let me know if you gave it your own twist. I’m sure the results will be fantastic!
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Pasta Fagioli
Ingredients
- 2 cups cannellini beans canned, drained
- 2 cups elbow pasta
- 2 cups water
- 4 cups vegetable stock
- 2 zucchini sliced
- 1 can tomatoes crushed
- 2 Tbsp olive oil
- 1 onion chopped
- 3 cloves garlic minced
- 1 bay leaf
- ¼ tsp red pepper flakes
- 2 Tbsp basil
- 1 tsp black pepper
- ½ tsp salt
Instructions
- Heat a large pot on medium heat.
- Add the olive oil, onions, garlic, and zucchini and saute for about 4 minutes or until fragrant.
- Add the beans, tomatoes, bay leaf, black pepper, red pepper flakes, basil, salt, stock, and water to the zucchini mix and bring to a boil.
- Reduce the heat and simmer for about 15 minutes.
- Add the pasta and cook uncovered until the pasta is soft.
- Serve with some additional fresh basil.
Frequently Asked Questions
Pasta fagioli, literally “pasta and beans” in Italian, is a rustic one-pot dish where short pasta is simmered with beans, tomatoes, and vegetables in a savory broth. It sits between a thick soup and a saucy pasta. This vegan version uses cannellini beans, elbow pasta, and zucchini, with no dairy or meat.
Yes. Every ingredient is plant-based: cannellini beans, elbow pasta, zucchini, crushed tomatoes, vegetable stock, olive oil, and aromatics like onion, garlic, basil, and bay leaf. There is no cheese, cream, butter, or any animal product. Just double-check that your vegetable stock is fully plant-based.
Yes, and I actually recommend it when you have the time, since dried beans hold more nutrients and give you more control over texture. Soak and cook them until tender first, then use two cups of cooked beans in place of the canned. Canned cannellini beans are the quick, convenient option and work well too.
The pasta cooks directly in the broth and keeps absorbing liquid, so consistency shifts as it sits. For a soupier result add an extra cup of stock, and for a thicker, saucier dish hold back some liquid. Leftovers naturally thicken, so loosen them with a splash of water or stock when reheating.
Elbow pasta is traditional because the small tubes trap the beans and broth in every bite. Any short pasta works, though, so ditalini, small shells, or broken spaghetti are all fine substitutes. Just cook it uncovered right in the pot until soft.
Keep pasta fagioli in an airtight container in the fridge for up to three or four days. Because the pasta keeps soaking up the broth, leftovers turn thicker and stew-like. Reheat gently on the stove with a splash of water or stock to bring it back to the consistency you like.
Super delicious and healthy!