Vegetarian Pasta Fagioli is a delicious blend of noodles, beans, vegetables, and Italian spices coated in a tomato sauce. This version has no soup broth, so it’s easier for little mouths to eat and you can enjoy it year round!
My kids looooove pasta. I know that if I’m ever in a jam and don’t have dinner planned, or my husband and I order out, my kids will eat pasta. Their all-time favorite meals is a spin on a classic Italian dish. My Vegetarian Pasta Fagioli is a delicious blend of noodles, beans, vegetables, and Italian spices coated in a tomato sauce. This version has no soup broth, so it’s easier for little mouths to eat and you can enjoy it year round!
Traditional Pasta e Fagioli is a soup. I love soup, but I have 2 toddlers so serving soup to them is really not possible. I decided to give this classic dish an upgrade and reduced the liquid so that the pasta soaks up all the liquid. This recipe is more like a pasta dish, and not a soup. I make this meal probably once a month because my kids end up scrapping the bowl each time they eat it. It’s a huge hit!
To start, chop onion, celery, and carrot and set aside. Mince garlic and set aside. Add 1 ½ Cups of rinse white beans plus 1 cup water to a food processor and puree until smooth, set aside. This will help thicken the liquid the pasta cooks in.
Heat a large pot over medium heat and add oil. Add chopped onion, celery, and carrot and sauté for about 10 minutes, until vegetables are soft. Then add garlic and sauté for 1 minute. Add bean puree, the remainder of the beans, crushed tomatoes, chicken broth, water, bay leaves, basil, parsley, oregano, salt, and pepper. Stir well. Bring to a boil, cover, reduce heat to low and let simmer for 20 minutes.
Add pasta, bring back to a boil and cook for 15 minutes, until most of the liquid has been absorbed and pasta is cooked.
My Vegetarian Pasta Fagioli is a delicious blend of noodles, beans, vegetables, and Italian spices coated in a tomato sauce. This version has no soup broth, so it’s easier for little mouths to eat and you can enjoy it year round! This recipe makes a lot so you will be guaranteed to have left overs the next day!
I hope you enjoy these bites of flavor!
Vegetarian Pasta Fagioli
Ingredients
- ½ Large White Onion, Chopped About 2 Cups
- 3 Celery Stalk, Chopped About 2 Cups
- 3 Carrots, Chopped About 2 Cups
- 3 Cloves Garlic, Minced
- 1 Tablespoon Olive Oil
- 2 Cans Navy or Great Northern Beans, Rinsed and Drained
- 28 Ounce Canned Crushed Tomatoes
- 4 Cups Low Sodium Vegetable Broth
- 2 ½ Cups Water
- 2 Bay Leaves
- 2 Teaspoons Dried Basil
- 2 Teaspoons Dried Parsley
- 2 Teaspoons Oregano
- ½ Teaspoon Salt
- ¼ Teaspoon Pepper
- 1 Pound Ditalini Pasta, or Small Shells
Instructions
- Chop onion, celery, and carrot and set aside.
- Mince garlic and set aside.
- Add 1 ½ Cups of the beans plus 1 cup water to a food processor and puree until smooth, set aside.
- Heat a large pot over medium heat and add oil.
- Add chopped onion, celery, and carrot and sauté for about 10 minutes, until vegetables are soft.
- Add garlic and sauté for 1 minute.
- Add bean puree, the remainder of the beans, crushed tomatoes, chicken broth, water, bay leaves, basil, parsley, oregano, salt, and pepper. Stir well.
- Bring to a boil, cover, reduce heat to low and let simmer for 20 minutes.
- Add pasta, bring back to a boil and cook for 15 minutes, until most of the liquid has been absorbed and pasta is cooked.
Looking for more Italian Inspired Recipes? Click here to find all the delicious-ness!
Helpful kitchen tools to make this recipe:
Be sure to follow me on Pinterest!
1 Comment
Eva Henry
August 10, 2021 at 4:38 am Vegetarian Pasta Fagioli! It sounds so yummy and delicious. You made my day by sharing this recipe. I'll definitely try this recipe. Thanks for sharing. Keep sharing the new one. Thanks! Eva Eva Henry recently posted...Top-Rated 8 Best Kitchen Faucet Under $100 (2021 Updated)