Pasta e Fagioli: Pasta Bean Soup Recipe

Easy hearty crockpot friendly Italian pasta & bean soup recipe

Pasta E Fagioli

Pasta e Fagioli, Easy Italian Pasta Recipe: Thick, hearty vegetarian pasta and bean soup, ready to eat in half an hour.

Or make this pasta bean soup recipe in the slow cooker to eat later, with generous slices of crusty artisan bread.

Total Prep and Cook Time: 45 minutes

Yield: 4 Servings

Nutrition Data, 194g Serving: 305 cal, 47g carb, 8g fat, 55mg sodium, 10g fiber, 14g protein, low Cholesterol, good source of Vit A, K, Folate. Estimated glycemic load 21


  • 1 cup diced celery or fennel bulb
  • 1 cup fresh or frozen green beans, 1 - 1 1/2 inch pieces
  • 2 small carrots, sliced thin
  • 2 ripe plum tomatoes peeled & chopped, or 1 sm. can tomatoes
  • 2 Tbsp tomato paste, or 1/2 cup tomato sauce
  • 1 cup cooked kidney beans or red chili beans (to cook your own, see our basic bean recipe
  • 8 oz cooked pasta - elbows or small shells are nice
  • 1 Tbsp olive oil or to taste
  • 1 clove garlic, peeled & minced
  • 1/2 tsp ground fennel seed
  • 1/2 tsp ground coriander seed
  • 1 tsp dried basil OR 1 Tbsp fresh minced
  • 1 tsp dried marjoram OR 1 Tbsp fresh minced
  • Salt and pepper to taste
  • 2 Tbsp minced fresh basil or Italian parsley for garnish
  • 4 cups soup stock and-or bean cooking liquid. Make instant soup stock with a vegan bouillon cube or veggie flavoring such as Mrs. Dash
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  1. Put 4 qts salted water on to boil for the pasta
  2. Heat the oil on low in a 6 - 8 quart pan
  3. Prep the veggies
  4. Add the minced garlic to the oil and heat on medium low until lightly browned
  5. Add the carrots, celery or fennel, green beans, & chopped fresh tomatoes if using, and sauté 5 minutes on med/high heat
  6. Add the herbs and spices, sauté briefly
  7. Add the soup stock and-or bean cooking water, or water & veggie cubes
  8. Drain and rinse the kidney beans, then add to pot
  9. Add tomato paste or tomato sauce, cover and simmer until veggies are tender
  10. Meanwhile, cook the pasta in the boiling water for 7 minutes, rinse with cold water & set aside
  11. Add the pasta, frozen peas and-or beans to the soup, salt and pepper to taste
  12. Cook for 10 more minutes, adding more water or stock as desired
  13. Serve garnished with fresh basil or Italian parsley
  14. Optional: Add grated Parmesan or soy parmesan cheese
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Recipe Tips:

Use fresh picked green beans, if you can get them - they're plentiful at farmers markets in summer and fall. If you use frozen beans, add them to the soup 10 minutes before serving.

Make pasta fagioli more soupy by adding more stock or liquid - just be sure to increase the seasonings too, especially salt.

Slow Cooker or Crockpot Directions:

After sautéing the veggies (or not), combine everything except the cooked pasta and frozen veg to the slow cooker or crockpot. Cook covered on low for six - eight hours. Turn the crockpot to high, and add the frozen veg and cooked pasta in the last 20 minutes of cooking

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