Vegetarian Pasta e Fagioli Soup with Parmesan Crisps
Pasta e Fagioli is a classic Italian soup made with veggies, beans, and pasta. This vegetarian pasta e Fagioli is a cozy one-pot meal.
Our family loves soup for dinner and Pasta e Fagioli is one my husband has been asking me to make since we were dating. He calls it Pasta Fazoooool which always makes me laugh. I think his Italian dad made this soup often… I wish I had his recipe. And now it’s a favorite with our kids too, though like most things I make it a little differently every time. I love that I can make soup whenever I get a few free minutes and that our whole meal is in one pot. Leftovers are perfect to pack in lunchbox thermoses.
A couple of weeks ago I posted Curried Pumpkin Lentil Soup, and judging by the positive responses (thank you, kind friends!) you all love soup for dinner too. My favorite comment was from Monica, who said, “I wanted to come back and post how the soup turned out. it was a huge hit. what shocked me is that my extremely picky 6-year-old loved it. thanks so much for the recipe!” … Yay – I love those comments. My girls both love soup for dinner and our big 5-year-old said this is her favorite soup yet. The beans and pasta make this veggie-rich recipe hearty enough to call a meal.
Here’s how to make a simple vegetarian pasta e Fagioli soup that features autumn ingredients.
I realized after I made the crisps that I had seen Giada de Laurentiis make them years ago (you know, when there was time to watch something other than Max and Ruby and Mickey Mouse Clubhouse) – so thank you Giada for the inspiration! While the crisps are still warm, you can cut a little notch using a paring knife so that they sit on the edge of a bowl.
Pasta e Fagioli
- 1 tablespoon extra virgin olive oil
- 1 small yellow onion
- 1 carrot, chopped
- 2 stalks celery, chopped
- 1 small sweet potato, peeled and diced
- ½ teaspoon salt
- ¼ teaspoon freshly cracked pepper
- 1 15 oz can diced tomatoes
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- 1 large sprig rosemary, plus more for garnish
- 6-7 cups vegetable broth
- 1 cup dry small pasta (I used mini bowties)
- 1 cooked Italian sausage, halved lengthwise and cut into 1/2" pieces (I used Field Roast Vegan sausage)
- 1 can cannellini beans, drained and rinsed
- 1 can kidney beans, drained and rinsed
- ½ cup chopped fresh Italian parsley
- 1/4 cup Parmesan cheese or Parmesan crisps
- Heat oil in a large pot over medium-high heat. Add the onion, carrot, celery, and sweet potato. Stir in salt and pepper. Saute vegetables until tender, about 7 minutes.
- Add tomatoes, oregano, thyme, and rosemary, and stir to combine.
- Add broth and bring to a low boil. Add pasta and simmer until al dente, according to package instructions.
- When pasta is about 2 minutes from being done, add the sausage, beans and parsley. Season to taste with additional salt and pepper. Serve with Parmesan cheese (this makes all the difference so don't skip!) or Parmesan Crisps and garnish with rosemary or parsley.
- Preheat oven to 400 degrees F.
- Line a cookie sheet with parchment paper or a silpat. Place cheese by the tablespoonful into disks on the parchment paper, leaving an inch between them. Bake for 5 minutes, or until golden brown. Watch closely to make sure crisps don't burn. Cool completely.