Vegan Pasta and Bean Soup | Pasta e Fagioli Vegana

Name: Vegan Pasta and Bean Soup
Prep time: 15 min
Cook time: 37 min
Yield: 4 generous main-course servings
Cuisine: Italian
Ingredients: 3 tablespoons (45 ml) extra-virgin olive oil, divided; 1 medium yellow onion, about 5.3 oz (150 g) peeled, finely diced; 1 medium carrot, about 3.5 oz (100 g) trimmed, finely diced; 2 celery ribs, about 3.5 oz (100 g) trimmed, finely diced; 3 garlic cloves, finely chopped; 2 tablespoons (30 g) tomato paste; 1 can, 14 oz (400 g), crushed tomatoes; 3 cans cannellini beans, 15 oz (425 g) each, drained and rinsed, yielding approximately 26.5 oz (750 g) cooked beans; 5 US cups (1.2 liters) low-sodium vegetable broth, verified vegan; 1 small fresh rosemary sprig, about 4 inches (10 cm) long; 1 dried bay leaf; 1/2 teaspoon (3 g) fine sea salt, plus more only if needed; 7 oz (200 g) dry ditalini, made without eggs or dairy; 1/4 teaspoon freshly ground black pepper, plus a little for serving; Up to 1 US cup (240 ml) hot water, as needed to loosen the soup

Oct 19

11 min read

Pasta e Fagioli Vegana with cannellini beans and ditalini in a creamy tomato broth. — Pasta e Fagioli Vegana (Vegan Pasta and Bean Soup)

Cannellini beans and ditalini give this vegan pasta e fagioli its generous texture, while tomato, rosemary and gently softened vegetables build a savory broth. Mashing a portion of the beans thickens the soup without cream or a cheese rind. The pasta cooks in the same pot, releasing starch that brings the broth and beans together. Finish with extra-virgin olive oil, then serve while the pasta retains its shape and the soup still flows from the ladle.

The Story

Pasta e fagioli belongs to a broad Italian tradition rather than a single undisputed regional recipe. The Accademia Italiana della Cucina describes versions across Italy, with variations in beans, pasta and supporting ingredients. Some are loose enough to eat as soup; others are considerably thicker. This recipe is a modern vegan interpretation of that wider family, not a reconstruction of one town’s original preparation.

Cannellini provide both the whole beans and the thickening element here. Their pale color keeps the tomato broth softly terracotta, while their cooked interiors are easy to mash. Slow Food’s account of Tuscan beans identifies cannellini among the varieties widely grown in Tuscany. That regional connection is useful context, but it does not make these canned beans a protected local variety or establish a Tuscan origin for this particular recipe.

An earlier example of Italian bean cookery appears in Pellegrino Artusi’s recipe 57, Zuppa di fagiuoli. He describes a bean soup flavored with an aromatic vegetable mixture, oil and tomato, then poured over toasted bread. It is a bread soup, not pasta e fagioli. The connection is the economical method: vegetables and a legume cooking liquid develop a satisfying dish without relying on an elaborate sauce.

Across these regional traditions, the balance between beans, starch and liquid gives the dish its character. In this ZAFFERANO & CO. adaptation, cooked cannellini and egg-free dried pasta make that balance practical for an everyday kitchen. The broth contains no meat, dairy or cheese rind. The aim is a complete bowl with distinct ingredients and a cohesive texture, while respecting the fact that Italian households prepare pasta and beans in many different ways.

Ingredients

Choose canned cannellini with tender centers and mostly intact skins, and use the drained weight as your guide because can yields vary. Check that the ditalini contain no egg or dairy and that the vegetable broth is vegan. A lightly seasoned, low-sodium broth leaves more control over the final salt level. The olive oil should be pleasant enough to use uncooked, since part of it finishes the bowls. US measures come first; metric quantities are rounded kitchen equivalents.

For the soup base

3 tablespoons (45 ml) extra-virgin olive oil, divided
1 medium yellow onion, about 5.3 oz (150 g) peeled, finely diced
1 medium carrot, about 3.5 oz (100 g) trimmed, finely diced
2 celery ribs, about 3.5 oz (100 g) trimmed, finely diced
3 garlic cloves, finely chopped
2 tablespoons (30 g) tomato paste
1 can, 14 oz (400 g), crushed tomatoes
3 cans cannellini beans, 15 oz (425 g) each, drained and rinsed, yielding approximately 26.5 oz (750 g) cooked beans
5 US cups (1.2 liters) low-sodium vegetable broth, verified vegan
1 small fresh rosemary sprig, about 4 inches (10 cm) long
1 dried bay leaf
1/2 teaspoon (3 g) fine sea salt, plus more only if needed

For the pasta and finishing

7 oz (200 g) dry ditalini, made without eggs or dairy
1/4 teaspoon freshly ground black pepper, plus a little for serving
Up to 1 US cup (240 ml) hot water, as needed to loosen the soup

Preparation

Step 1. Prepare the vegetables and mash the beans

One-third of the cannellini beans mashed with broth beside diced onion, carrot and celery.

Dice the onion, carrot and celery into approximately 1/4-inch (6 mm) pieces. Allow about 15 minutes for this preparation. Chop the garlic separately. Drain and rinse the beans, then put one-third, about 9 oz (250 g), into a bowl. Mash with a fork or potato masher, working in 1 US cup (240 ml) of the measured broth until you have a loose, coarse puree. Small pieces of skin may remain. Keep the other beans whole. The fine vegetable cut encourages even softening, while the mashed portion supplies body before the pasta releases any starch.

Step 2. Soften the aromatic vegetables

Finely diced onion, carrot and celery softened in olive oil in a heavy pot.

Warm 2 tablespoons (30 ml) of the olive oil in a heavy pot over medium-low heat. Add the onion, carrot, celery and measured salt. Cook for 10–12 minutes, stirring regularly, until the onion is translucent and the carrot yields easily under the spoon. Keep the vegetables moist and glossy, without a dark crust. If they catch, reduce the heat and add a tablespoon of the reserved hot water. Stir in the garlic for 30 seconds, just until fragrant. Gentle heat softens the vegetables without making the small garlic pieces bitter.

Step 3. Cook the tomato paste

Tomato paste stirred through the softened vegetables before crushed tomatoes are added.

Add the tomato paste and stir for 1–2 minutes over the same moderate heat. Coat the vegetables and scrape across the base until the paste becomes a slightly deeper red, without blackening. Add the crushed tomatoes and stir to release any lightly colored residue. Let the mixture bubble gently for 3 minutes. This brief cooking concentrates the tomato base before the broth dilutes it. The vegetables should remain visible; the mixture is not intended to become a smooth sauce.

Step 4. Build and simmer the bean broth

Cannellini beans simmering in tomato broth with one rosemary sprig and one bay leaf.

Add the whole beans, mashed-bean mixture, remaining 4 US cups (960 ml) broth, rosemary sprig and bay leaf. Bring to a gentle simmer, then cook uncovered for 10 minutes. Use quiet, intermittent bubbles rather than a vigorous boil so the cooked beans retain their shape. Stir along the base occasionally because the puree can settle. Remove the rosemary stem and bay leaf before adding pasta, checking for loose woody pieces. A few detached rosemary needles may remain. The broth should now look lightly creamy, with whole beans distributed through it.

Step 5. Cook the pasta in the soup

Dry ditalini being added to the simmering cannellini and tomato soup.

Bring the soup back to a steady simmer and stir in the dry ditalini. Cook uncovered, using the package timing as a guide, and begin tasting 2 minutes before that time. Stir every minute or so, sweeping across the base. If the pasta stops moving freely, add hot water in 1/4-cup (60 ml) increments from the measured allowance. Stop when a tube is tender with slight resistance at its center, but no hard, chalky bite. Direct cooking releases pasta starch into the soup, so both stirring and liquid control become more important as it thickens.

Step 6. Rest and adjust the consistency

A ladle of cooked ditalini and cannellini soup showing its thick, flowing consistency.

Take the pot off the heat and stir in the measured black pepper. Rest for 3 minutes, then lift and tip a ladle of soup. It should fall in a thick stream, with liquid spreading around the beans and pasta. If it holds in a firm mound, gently stir in a little more of the hot water. Taste and add extra salt only if needed. The rest matters because the hot pasta continues absorbing liquid after active cooking stops. Judge the serving consistency now, rather than only while the pot is simmering.

Step 7. Finish and serve promptly

Finished pasta and bean soup being served in warm bowls with a little olive oil.

Divide the soup among four warm bowls, distributing the beans and pasta evenly. Drizzle the remaining 1 tablespoon (15 ml) olive oil across all four servings and add a little black pepper. Serve immediately. The finishing oil contributes aroma without adding cream or cheese, and prompt service preserves the ditalini’s definition. No extra herb sprig or garnish is needed. If the final portion has thickened while you serve, stir the pot gently and loosen it with a little of the remaining hot water before filling the last bowl.

Plating

Use four warm, shallow soup bowls. Stir the pot gently before each ladle so the heavier beans and pasta do not all end up in the last serving. Let the soup settle naturally into the bowl; it should spread slightly rather than stand in a mound. Leave a clean rim and enough space to carry the bowl comfortably. Visible ditalini, whole beans and fine vegetable pieces provide the presentation.

Divide the reserved finishing oil evenly rather than pouring a full spoonful onto each portion. Small droplets catch the light and release their aroma as they meet the warm soup. Add a restrained scattering of black pepper and bring the bowls to the table together. Keep the finish consistent with the recipe: no cheese, bread, cream or decorative rosemary sprig is required.

Professional Technique

The key ratio is one-third mashed beans to two-thirds whole beans. From approximately 26.5 oz (750 g) drained cannellini, mash about 9 oz (250 g) and retain the rest intact. The puree thickens the liquid, while the whole beans supply contrast. Keep the dry pasta at 7 oz (200 g) for four servings. Adding extra pasta would change both the amount of liquid absorbed and the balance on the spoon.

The hidden variable is evaporation. A broad pot, a stronger burner or a more active simmer can remove more water during the same cooking time. Even the same brand of pasta can behave differently if the broth is already reduced. Watch the movement of the soup rather than relying on minutes alone. The hot-water allowance is a texture adjustment, not a reason to compensate for vigorous boiling with repeated additions.

Use a tasting test for doneness. Lift a ditalino, cool it briefly and bite through its center. It should resist gently without a dry or chalky core. At the same time, a whole cannellino should crush easily under the spoon. A soft pasta exterior does not prove that its center is ready. Begin checking early enough to stop the cooking before the short rest takes the pasta beyond its best texture.

Texture and Moisture Control

Before the pasta enters the pot, the bean broth should be creamy but mobile. Draw the spoon across the base: the liquid should move back around it easily. If the base has reduced too far, loosen it before adding the ditalini. Pasta needs contact with liquid as it hydrates; a dense puree encourages uneven cooking and makes it harder to stir without breaking the beans.

During cooking, starch makes the soup progressively thicker and more likely to catch. Sweep the spoon along the bottom with slow movements instead of beating the mixture. Add hot water in small increments only when the pasta no longer moves freely. Hot water keeps the simmer from dropping as sharply as cold water would, and it avoids concentrating the salt further through additional broth.

After the 3-minute rest, use the ladle test again. The soup should pour in a substantial stream and then spread around the solids in the bowl. A rigid mound needs loosening. If the base seems too thin before the pasta is added, mash a few more beans against the side of the pot and simmer briefly. Avoid prolonged reduction once the pasta is cooked, because that trades excess liquid for overcooked ditalini.

Professional Mise en Place

Equipment and tools

Set out a heavy 5-quart (4.7-liter) pot, colander, cutting board, sharp knife, medium mixing bowl, fork or potato masher, measuring jug, wooden spoon and ladle. A kitchen scale is useful for the drained beans and dry pasta. Choose a spoon that reaches the corners of the pot so you can check for sticking as the broth thickens. No blender is necessary.

Prepared ahead

Dice the vegetables, chop the garlic separately, and drain and weigh the beans. Measure the broth before taking out the portion for mashing, so it is not accidentally added twice. Keep the dry pasta separate until the soup base is ready. If preparing the dish in advance, stop after Step 4 and cool the pasta-free base promptly as described under Storage & Reheating.

Service setup

Have four warm bowls, the ladle, pepper and reserved finishing oil ready before the ditalini finish cooking. Keep the measured hot water within reach for the final consistency check. This short setup prevents the soup from standing while you search for serving equipment. Fill the bowls in one sequence and serve as soon as the oil is added.

Chef Tips

Taste a rinsed cannellino before starting. If its center is firm, it will need further gentle cooking before the pasta enters the pot. Canned beans are already cooked, but tenderness varies between brands.
Keep the chopped garlic separate from the other vegetables. It only needs the brief final 30 seconds in Step 2; adding it at the start exposes the small pieces to unnecessary browning.
If you need to replace the ditalini, choose another small, egg-free soup pasta at the same dry weight and follow its own timing. Different shapes absorb liquid and soften at different rates.
For one freshly finished portion from a prepared pasta-free base, reheat one-quarter of the base and add 1.75 oz (50 g) dry pasta. Adjust with hot water as needed rather than cooking pasta into the whole batch.

Common Mistakes

Browning the vegetables too aggressively. High heat can leave the carrot firm while the onion edges darken. Lower the heat, stir regularly and use a small splash of the measured water if needed. Wait for tenderness before adding tomato.

Adding uncooked dried beans. The method assumes fully cooked cannellini. Dried beans cannot become properly tender during the short soup simmer. Cook them separately first, then measure the same cooked, drained weight.

Adding more pasta than measured. Extra ditalini absorb liquid that the recipe needs for a flowing broth. Weigh the pasta before cooking. If the finished soup is too dense, loosen it gradually, but do not expect more water to restore an altered bean-to-pasta balance.

Leaving the pot unstirred. Bean puree and released pasta starch can settle and scorch on the base. Stir slowly across the bottom throughout pasta cooking. If scorching occurs, transfer the unburned soup to a clean pot without scraping up the burnt layer.

Boiling the beans vigorously. Strong agitation can break the cooked beans and turn the intended contrast into a uniform puree. Reduce the heat to a gentle simmer and use a broad spoon with careful movements.

Seasoning heavily before the rest. Broth and canned beans vary in salt, and evaporation makes that salt more concentrated. Start with the measured amount. Make the final adjustment after resting and after any hot water has been added.

Holding the finished soup too long. The pasta continues to absorb liquid and soften while it stands. Have the bowls ready before Step 6. For planned delays, keep the base and uncooked pasta separate until close to service.

Wine Pairing

Choose Italian wines with enough freshness for the tomato and enough restraint for the mild beans. For a vegan meal, check the specific bottle and vintage for vegan certification or producer confirmation, including the fining process. An appellation alone does not establish vegan status.

Chianti Classico DOCG: Choose a youthful, balanced expression rather than a heavily oaked or powerful bottle. Its freshness can meet the tomato, while red-fruit and savory notes suit the beans and rosemary. Keep the wine in proportion to the meat-free broth. Serve at 61–64°F (16–18°C).

Vernaccia di San Gimignano DOCG: A dry, fresh Vernaccia offers a white-wine alternative for the creamy beans and olive-oil finish. Look for a restrained, lightly textured style whose acidity refreshes the palate without overwhelming the vegetables. This is a useful choice when you prefer a lighter pairing. Serve at 50–54°F (10–12°C).

Bardolino DOC: The lighter body, fresh fruit and gentle tannins of Bardolino suit a soup built around vegetables and beans. Its restrained structure leaves room for the ditalini and rosemary rather than demanding a richer sauce. Choose the ordinary youthful style for this bowl. Serve at 57–61°F (14–16°C).

Barbera d’Asti DOCG: A fresh, fruit-led Barbera can work well with the tomato and the substantial bean texture. Favor a balanced expression with modest oak so the wine does not dominate the soup. Its lively acidity offers contrast to the creamy broth and finishing oil. Serve at 61–64°F (16–18°C).

Storage & Reheating

For make-ahead service, stop after Step 4 and keep the base free of pasta. Refrigerate it, or any finished leftovers, promptly in shallow, covered containers: within 2 hours of cooking, or within 1 hour when the surroundings are above 90°F (32°C). Keep the refrigerator at 40°F (4°C) or below and use within 3–4 days. Do not leave a deep pot on the counter until completely cold. For better texture after freezing, freeze the pasta-free base and use within 3 months for quality.

Thaw the base in the refrigerator. Reheat only the portion required, adding a little water and stirring so it heats evenly. Follow USDA leftover guidance: bring soup to a rolling boil and verify at least 165°F (74°C). For pasta-free base, return to a steady simmer and cook the corresponding share of dry pasta. Already-cooked ditalini will be softer on reheating; loosen the soup rather than extending cooking in an attempt to restore its original bite.

Nutrition

Per serving, based on one-quarter of the recipe: approximately 570 calories, 23 g protein, 93 g carbohydrate, 14 g fat and 18 g fiber.

These figures are estimates based on the listed ingredient quantities, USDA data and a representative low-sodium vegan broth label. Actual values vary with brands, drained weights, seasoning and portion size. Sodium and saturated fat are not listed because a dependable matched estimate was unavailable.