Pasta Fagioli

I love this simple Italian soup!  This vegetarian version is warming without being heavy. Simply omit the parmesan to make it vegan. I make extra, because it freezes well and you can easily add extra vegetables to suit your taste!

Heat the oil in a large pot and add onion, carrot, and celery.  Cook until soft.  Add the garlic and cook for one more minute.

Add the vegetable stock, 1 can of beans, Parmesan rind, tomato paste, and diced tomatoes.  Bring to a boil.

Mash the second can of beans with a little liquid from the can.  I used a fork and left the mashed mixture a little chunky.

And add the mash to the pot.

Add mushrooms to the pot.  Bring to a boil, cover, and lower the heat to low. Let simmer for 1-2 hours.

Remove from heat and remove the rind and discard.  Add the pasta, chopped parsley, and seasonings.

Cook until the pasta is cooked al dente and serve!


3 tablespoons of olive oil
3 large garlic cloves, chopped
2 large Carrots, chopped
2 celery Stalks, chopped
1 onion, chopped
1 14oz/400g can of diced tomatoes
2 Tablespoons tomato paste
1 quart/400ml chicken or vegetable stock
2 Cans Cannellini Beans
1 (3-inch) piece Parmesan rind (optional, but if you
can get a hold of it, it adds a lot of flavor).
8 oz (227 g) mushrooms; sliced (I used Baby Bellas)
1¼ cups/125g Small Pasta (ie – Small shells or ditalini.  I used a quinoa pasta.)
A couple of good handfuls of Flat leaf parsley, chopped
Salt & Pepper
Optional: top with shredded Parmesan


Heat the oil in a large stock pot, then cook the onion, carrot and celery until soft.
Add the garlic and cook another minute.
Pour in the stock, 1 can of beans (adding the liquid from the beans will add extra thickness to the soup) Parmesan rind (if using), diced tomatoes, and tomato paste, and bring to a boil.
Mash the 2nd can of beans with a little of the liquid from the can and then add it to the pot. Add the sliced mushrooms to the pot.  Bring to a boil and then cover and lower the heat to the lowest setting. Let simmer for 1- 2 hours (stirring occasionally).
Remove from heat, remove the rind with a slotted spoon and discard.
Add the pasta, chopped parsley and seasonings. Cook until the pasta is cooked al dente (adding water if the soup becomes too thick).
Serve in bowls topped grated Italian cheese and a sprinkling of chopped parsley.

Recipe adapted from Erren’s Kitchen

Related Recipes:

Old Fashioned Tomato Soup

Creamy Sweet Potato Soup

Vegetarian Quinoa Chili



Join the Conversation

  • http://amyevansfitnessatforty.wordpress.com amyevansfitness

    Oh I may have to make this later I the week. Yummy!

    • http://jenchoosesjoy.com jenchoosesjoy

      I hope you like it!

  • Sarah @SarahRuns26

    This looks awesome, Jen! I’ll be adding this to the recipe box!

    • http://jenchoosesjoy.com jenchoosesjoy

      I hope you like it!!

  • http://www.runningnreading.com Running ‘N’ Reading

    This looks delicious, Jen! Parmesan rind? That is a new one for me, but I bet it works great! I would never have thought of it! Your carrot pieces are so nice, small and uniform; I think I may be the world’s worst chopper – ha! Thanks so much for sharing this recipe!!

    • http://jenchoosesjoy.com jenchoosesjoy

      Thank you! The rind adds some awesome flavor to the broth. I save mine and keep them in the freezer for soups. Just make sure to remove it before you serve the soup!

      • http://www.runningnreading.com Running ‘N’ Reading

        Okay, thanks so much for the info! Will do! Can’t believe I’ve just been throwing these away…

  • http://motherhoodandmarathons.wordpress.com Molly@MotherhoodandMarathons

    Yummy! I’m with the commenter above, your carrot pieces are perfect :) Whenever I chop veggies, the pieces are all wonky. Fortunately, that doesn’t affect the taste!

    • http://jenchoosesjoy.com jenchoosesjoy

      That just makes it “rustic”! I promise mine aren’t perfect!

  • http://www.minutespermile.com mary @ minutes per mile

    yum! love simple veggie soups like this. adding this to my list of recipes to try :)

    • http://jenchoosesjoy.com jenchoosesjoy

      I hope you like it!!!

  • http://laurainlou.wordpress.com lmicklich

    I’ve never seen a recipe that calls for the Parm rind, but I bet it’s good!

    • http://jenchoosesjoy.com jenchoosesjoy

      I love the richness that it adds to the broth!

  • http://www.thelittlerunnergirl.com Erin

    This sounds SO GOOD! Perfect for rainy night!! Can’t wait to try it, Jen!

    • http://jenchoosesjoy.com jenchoosesjoy

      I hope you like it!!

  • http://www.dixieruns.com Maddie @ Dixie Runs

    YUM, looks good! I love that you use the rind of the cheese… I’ve never thought to do that!

    • http://jenchoosesjoy.com jenchoosesjoy

      It really helps to make the broth richer. :)

  • http://www.fabulousfannyjr.com fabulousfannyjr

    Reblogged this on global_food.

    • http://jenchoosesjoy.com jenchoosesjoy

      Thank you so much for sharing!

  • http://eathostrunstyle.blogspot.com Sun

    Yum! Whenever I go to the Olive Garden, I always get Pasta Fagioli soup. I’ll definitely have to try this homemade version. Looks delish!

    • http://jenchoosesjoy.com jenchoosesjoy

      I hope you like it!

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