Pasta e Fagioli

Serves 6
Lifestyle Soy
Ingredients Vegan
Meal type Basil, Carrots, Celery, Cheese, Garlic, Onions, Oregano, Pasta
Season Fall, Spring, Winter


  • 3 tablespoons olive oil

  • 1 large onion, chopped
  • 2 carrots, sliced into half moons
  • 2 celery stalks, sliced
  • 2 garlic cloves, minced
  • 2 small zucchini, sliced into half moons
pound spinach (or 5 leaves of chard, tough stems removed, and coarsely chopped)
  • 3 cups chopped plum tomatoes with liquid (28-ounce can)
  • 15-ounce can canellini (white kidney beans) with liquid (or I cup cooked dried beans)
cup chopped fresh parsley
  • 2 tablespoons chopped fresh basil leaves (1 teaspoon dried)
  • oregano (optional)
  • freshly ground black pepper to taste
  • 1 pound short, chunky pasta (ziti, spirals, or shells)
  • grated Parmesan (optional)


Substitute or add any fresh vegetables you like: green or red bell peppers, summer squash, green beans, etc.

Also, the addition of a chopped fresh tomato at the end is nice. Use fresh, rather than dried, herbs when you can.


1 Heat the olive oil in a large pot.
2 Sauté the onion, carrots, and celery for a few minutes.

3 Add the garlic, zucchini, and any dried herbs you’re using. Sauté, stirring occasionally.

4 A few minutes later add the spinach or chard and cook until just wilted.

5 Mix in the tomatoes and white beans.
Add water to make it the consistency you like.

6 Flavor with parsley, fresh herbs, and black pepper.

7 Simmer gently for 15 to 20 minutes while you cook the pasta.

8 Cook the pasta al dente in a large pot of boiling water. Drain.

9 In individual pasta bowls, serve pasta topped with the “bean soup.”
10 If desired, top with grated Parmesan and drizzle on a little olive oil.