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3.5 from 4 votes

Vegetarian Pasta Fagioli

Servings: 8 -10 cups
Author: Samantha Ferraro


  • 1 onion chopped
  • 1 carrot peeled and chopped
  • 1 celery rib chopped
  • 1/2 tsp dried oregano
  • 3-4 sprigs of fresh thyme leaves removed and chopped
  • 1 bay leaf
  • 1 Tb tomato paste
  • 2 cans white kidney beans rinsed and drained
  • 1 can red kidney beans rinsed and drained
  • 5 cups vegetable stock
  • 1 28 oz can crushed tomatoes
  • 2 cups water
  • 1 small Parmesan rind optional
  • Pinch of red pepper flakes optional for heat
  • 1 1/2 cups small cut pasta uncooked (elbows or shells)


  • In a large dutch oven or pot, saute onion, carrot and celery for 3-4 minutes until vegetables begin to break down. Add fresh thyme, red pepper and fresh oregano. Continue to saute for another 2 minutes.
  • Add 1 TB tomato paste and stir in. Add bay leaf, beans, 5 cups vegetable stock, 2 cups water, crushed tomatoes and small Parmesan rind. Cover the pot with a lid but keep a small space open. Bring the soup to a boil and then allow to reduce and simmer for about an hour.
  • About 10 minutes before serving, bring the soup to medium high heat and add pasta. Allow soup to cook until pasts is cooked. Serve with fresh chopped parsley or basil.