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Vegetarian Pasta Fagioli

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! 
Prep Time 5 mins
Cook Time 1 hr
Total Time 1 hr 5 mins
Course Main Course
Cuisine Italian
Servings 8


  • 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


  • 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.