Vegan It Real Pasta e Fagioli (Pasta & Bean Soup)

Pasta & Bean soup

The weather is changing, it’s time for soup!

Ever since becoming vegan, it’s been my goal to “veganize” all of my favorite dishes from years past, and soups are definitely on that list! I also love when I can create a vegan version of someone else’s favorite omnivore classic. This Pasta e Fagioli recipe is just that. My mom’s favorite soup, veganized.

The fondest memories of my mom, Sharon, are the times when we would meet for lunch at the local Olive Garden. I know… so fancy! 😁 But, it was a treat for my mom because she absolutely loved the soup and salad combo and it was easy on our wallets. She always ordered endless Pasta e Fagioli soup, salad, and breadsticks. When the soup came, my mom being all of 105 lbs, always made it to seconds on the salad and when it came to the soup, sometimes even thirds. She loved it!

I was going through her old recipe box last Christmas and came across her recipe for pasta and bean soup. It had about 5 or 6 ingredients including ground beef, onions, a can of beans, and a big can of diced tomatoes. My version is kicked up a bit, but, like any recipe I share, I encourage you to switch it up. That’s the best thing about a tried and true recipe, the foundation is already there. Just put your personal swing on it, and voila, your own recipe! 👩‍🍳🍎🥦🥕

Every time I make this soup I always, always think of my mom. I am pretty sure if she had the chance to try it, she would have had thirds of mine too. 😉👩‍🍳

Vegan It Real Pasta e Fagioli (Pasta & Bean Soup)

Jennifer Markell
A plant-based version of the Italian classic pasta and bean soup. A comforting anytime soup created with fresh vegetables, beans, whole grain pasta and tons of herbs and spices, all simmered in a tomato-based, vegetable broth. Make it your own!
Prep Time 10 minutes
Cook Time 50 minutes
Course Anytime, Dinner, Lunch, Main Course
Cuisine Italian
Servings 6


  • Dutch Oven or large stockpot


  • 2 qts vegetable broth
  • 1 15.5 oz. can diced tomatoes
  • 1 cup plant-based beefy crumbles I use Gardein brand
  • 1 1/2 cup small pasta - cooked I love using Ditalini style pasta
  • 1 15.5 oz can red beans or use whatever beans you like
  • 1 15.5 oz can white beans sometimes I use pinto beans!
  • 1 6 oz can tomato paste
  • 1 medium onion - chopped
  • 2 carrots - chopped
  • 2 celery stalks - chopped
  • 3-4 cloves garlic - finely chopped
  • 1/2 cup frozen corn optional
  • 1/2 cup cooked green beans optional
  • 1 tbsp organic low sodium soy sauce or vegan Worcestershire sauce (optional) This gives the soup a little sumthin' sumthin'
  • 1 1/2 tbsp dried oregano
  • 1 tsp dried thyme
  • 2 tsp paprika
  • 2 tsp onion powder
  • 2 tsp garlic powder
  • 1/2 tsp red chili flakes
  • 1 bay leaf
  • 2 tbsp extra virgin olive oil use broth or water instead of oil if on a NOSS diet
  • 1 tsp coarse black pepper
  • salt to taste


  • Heat the oil over medium heat in a large Dutch oven or stockpot. Add the onions and a pinch of salt and reduce the heat to medium-low. Slowly saute the onions until they are translucent. Once the onions are soft, add the plant-based beefy crumbles and sautee with the onions for another few minutes, until the crumbles are heated throughout.
  • Add the carrots and celery and another small pinch of salt. Stir to combine and let the veggies & crumbles saute for a couple of minutes. Stir in the garlic. (Add a little broth if the veggies are starting to stick.)
  • Let the flavors develop for 2-3 minutes. Add all the spices and dried herbs and a pinch of salt and stir to combine. (Adding just a pinch of salt periodically helps to draw out the flavor of each ingredient and you should not have to add any at the end or at the table!)
  • Stir the canned beans into the veggie crumble mixture until they are well incorporated. Add the diced tomatoes and tomato paste. Sautee until the tomato paste has been thoroughly combined. Add the vegetable broth and soy sauce/Worcestershire sauce (if using) and turn the heat to medium. Cover the soup (with the lid slightly off) and let it simmer for about 20 minutes, stirring occasionally.
  • After about 20 minutes, add the green beans and the corn if you are using them. Add the cooked pasta. Reduce the heat to low and let the soup simmer for another 20-30 minutes. Taste for any spice adjustments.
  • Add a little water if the soup starts to get too thick. Once flavors have fully developed, serve immediately with bread or a side salad, or let the soup cool and store in an airtight container in the fridge for up to 5 days, or in the freezer for up to 3 months.
  • Enjoy! And then, let me know how it turns out and how you made it your own! 😉
Keyword beans, Italian soup, pasta, Vegan


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  1. Denise on at

    This sounds and looks super delish! 😋 I love soups especially when Fall hits, I will be adding this onto my “to-make-list” coming up. The only thing I’ll be changing is the salt added so much.

    After my open heart surgery, watching my sodium and sugar is a big part of staying healthy. And finding out a lot of dishes already contain plenty of salt naturally.

    I can’t wait to try this recipe, thank you for sharing 🥰

    • Jennifer Markell on at

      Thanks so much, Denise! I hope you tried it out and I hope it was delicious. The best thing about cooking at home is we can adjust the spice and salt levels for our individual preferences. I know this response is late in coming, so, I hope you are now recovered from your surgery. Although, lifestyle changes are forever ongoing, aren’t they? Thank you so much for your reply! Best wishes for a healthy and happy New Year. 🙂👩‍🍳🌱

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Meet Jennifer

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I'm Chef Jennifer! A trained and certified personal vegan chef, offering delicious and nutritious animal-free food through personalized, weekly meal-prep services. I also love advocating for the plant-based lifestyle. Changing lives, saving animals and veganizing the planet with REAL food, one plate at a time.🍎🥦🥕

Learn about me, why I started VIR and why I believe food is medicine...for real!


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