Pasta Fagioli by Pasta-based. White beans, ditalini pasta, fresh parsley, fresh marinara sauce, onions and garlic in vegetable broth makes this warm, hearty soup perfect for January.
Pasta Fagioli
Prep Time
10 mins
Cook Time
15 mins
Total Time
20 mins
 

This humble, hearty, warm soup is the perfect remedy for the winter blues. White beans, tiny pasta noodles, garlic, onion, marinara sauce, fresh parsley, vegetable broth, and a good sprinkle of vegan parmesan on top. 

Course: Dinner, Lunch, Soup
Cuisine: Italian, Vegan
Servings: 4 servings
Calories per Serving: 537 kcal
Ingredients
  • 1 tablespoon olive oil
  • 1/2 cup yellow onion chopped
  • 1 clove fresh garlic minced
  • 1/4 cup fresh parsley chopped
  • 2 cans cannellini beans drained and rinsed
  • 1 cup marinara sauce or chopped tomatoes
  • 32 ounces vegetable broth
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes optional
  • 2 cups ditalini pasta or other small pasta*
Instructions
  1. Bring a large pot of water to a boil. Cook ditallini pasta according to the package instructions. Drain and set aside.

  2. Heat the olive oil in a large soup pot over medium heat and add the onion, garlic, parsley, black pepper, and red pepper flakes (if using). Saute until soft and fragrant.

  3. Add the vegetable broth, tomato sauce, and cannellini beans. Simmer for about 15 minutes so the flavors meld together.

  4. Serve warm over a small scoop of ditallini pasta. 

Recipe Notes