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Home » 31 days » Pasta e Fagioli Soup.

Pasta e Fagioli Soup.

Oct 1, 2014 · Modified: Aug 12, 2017 by Kelly Roenicke · 21 Comments

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Simple, hearty, delicious pasta e fagioli soup. Perfect for a healthy weeknight meal! #vegetarian

Pasta e fagioli soup is an easy and delicious recipe to make for your family! This version is gluten free and vegan.

pasta e fagioli soup

I thought that I’d start off my 31 Day Series with a soup recipe. Mostly because I LOVE soup so much, and once fall arrives I just have to bust out all my soup recipes right away.  Pretty much all of my favorite soup recipes have beans of some sort. Chili, white bean soup, black bean soup, bean soup for babies…the list goes on.

Pasta e fagioli soup is one of my favorite recipes. It’s very filling and tasty. I think it looks pretty, too, with the dark green kale and the red tomatoes. I love a nice colorful bowl of soup.

I’ve been really happy with both the DeLallo brand of gluten free pasta and the Barilla brand (affiliate links).  If you can’t get those brands, just use your favorite gluten free pasta. And if you aren’t gluten free, go ahead and use regular pasta! This recipe for pasta e fagioli is flexible. :)

Pasta e fagioli soup recipe

A healthy, hearty recipe for pasta e fagioli, a traditional Italian soup with pasta and beans. #soup #vegan
5 from 2 votes
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Pasta e Fagioli Soup.

A simple and tasty recipe for pasta e fagioli soup.
Course Soup
Cuisine Dairy Free, gluten free, vegan.
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6
Calories 228 kcal
Author Kelly Roenicke

Ingredients

  • 3 cloves garlic sliced
  • 1 Tablespoon olive oil
  • 1 onion chopped
  • 15 ounces Italian style diced tomatoes
  • 32 ounces vegetable broth
  • 2 cups water
  • 30 ounces cannellini beans drained and rinsed
  • 2 cups gluten free pasta I used penne but any shape is fine
  • 1 Tablespoon Italian seasoning
  • 1 teaspoon sea salt
  • ¼ teaspoon pepper
  • 1 cup curly kale leaves torn into small pieces

Instructions

  1. Heat the olive oil in a large soup pot. Add the garlic and chopped onion and cook over medium heat until softened, about seven minutes.
  2. Add the broth, water, and tomatoes and bring to a boil. Add the pasta. Reduce heat to medium and cook for 10 minutes. (It should be bubbling still).
  3. Add the beans, kale, and spices, and cook for about 7-8 minutes until the pasta is tender.
  4. Serve with bread or crackers.
Nutrition Facts
Pasta e Fagioli Soup.
Amount per Serving
Calories
228
% Daily Value*
Fat
 
3
g
5
%
Sodium
 
1324
mg
58
%
Potassium
 
231
mg
7
%
Carbohydrates
 
44
g
15
%
Fiber
 
8
g
33
%
Sugar
 
3
g
3
%
Protein
 
11
g
22
%
Vitamin A
 
1535
IU
31
%
Vitamin C
 
21.8
mg
26
%
Calcium
 
147
mg
15
%
Iron
 
4.5
mg
25
%
* Percent Daily Values are based on a 2000 calorie diet.

gluten free pasta e fagioli soup

This pasta e fagioli soup is:

  • a delicious meal for busy nights
  • comforting and healthy
  • perfect to make on a rainy day

Simple, hearty, delicious pasta e fagioli soup. Perfect for a healthy weeknight meal! #vegetarian

Ooh…do you know what would be perfect with this soup? These breadsticks. Just warm from the oven with lots of butter. Yum! Or, how about these homemade crackers? Now I’m just making myself hungry.

What’s on your lunch plate these days?

31 days of gluten free, dairy free, and egg free soups, salads, sides, and sweets.

This post is part of my series, 31 Days of Gluten Free, Dairy Free, and Egg Free Soups, Salads, Sides, and Sweets.

 

Related

« 31 Gluten Free, Dairy Free, and Egg Free Recipes.
Crockpot Corn Potato Soup. »

Filed Under: 31 days, Dairy Free, food, Gluten Free, Recipes, Soup, Vegan Tagged With: Dairy Free, Egg Free, Fish Free, Gluten Free, Mustard Free, Peanut Free, Sesame Free, Shellfish Free, Soy Free, Sugar Free, top 8 allergy free recipe, Tree Nut Free

  • Author
  • Recent Posts
Kelly Roenicke
Kelly Roenicke
Mom to two boys with food allergies and sensitivities, Kelly is passionate about allergy friendly cooking and baking. She believes that you can enjoy amazing, easy recipes even when cooking for multiple food allergies.
Kelly Roenicke
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Reader Interactions

Comments

  1. Chessie

    June 28, 2022 at 7:35 am

    5 stars
    Barilla is my jam! Er, my pasta.

    This looks great…and well, well, well, it just happens I have all the ingredients on hand. Hello, lunch!

    Reply
  2. Darryl

    November 05, 2018 at 3:09 pm

    5 stars
    Molto bene! Very good!

    Reply
  3. bakerita

    October 02, 2014 at 11:26 am

    One of my favorite things about fall is all the delicious soup, and this recipe sounds amazing! I love these types of soups, so warm and comforting. Pinned!

    Reply
  4. Thalia @ butter and brioche

    October 01, 2014 at 8:29 pm

    This is just such a perfect and delicious dinner for me to make for my vegetarian family. You can definitely consider that I will be recreating the recipe..

    Reply
    • Kelly

      October 02, 2014 at 8:57 am

      I hope your family enjoys it! :)

      Reply
  5. genevieve y

    October 01, 2014 at 7:01 pm

    I had this as a vegetarian option while I was in Italy, and it was delicious! Unfortunately the one I had was overseasoned… I can’t wait to begin making soups again now that the weather is getting cooler!

    Reply
    • Kelly

      October 02, 2014 at 8:57 am

      I hope you like this version!

      Reply
  6. Kim @ 2justByou

    October 01, 2014 at 4:20 pm

    It’s been a little bit since I’ve come to visit you here on the blog. I’ve been keeping up with you on Instagram, though. Looking forward to these next 30 days!!!

    Reply
    • Kelly

      October 02, 2014 at 8:57 am

      Hi Kim! Nice to see you again!

      Reply
  7. Julia

    October 01, 2014 at 2:46 pm

    I could seriously eat soup every day of my life for multiple meals, haha! I love how cozy it is! This soup is fabulous! I’ll have to snuggle up to the recipe over the weekend! xo

    Reply
    • Kelly

      October 02, 2014 at 9:00 am

      I know, I love soup so much, too! I ate it for breakfast yesterday. :)

      Reply
  8. Lucien

    October 01, 2014 at 1:47 pm

    That looks utterly perfect for a cool fall day. Thank you for sharing!

    Reply
    • Kelly

      October 02, 2014 at 9:00 am

      Thank you so much!

      Reply
  9. Natalie @ Tastes Lovely

    October 01, 2014 at 12:20 pm

    I love this italian soup. So healthy and satisfying. Beautiful pictures!

    Reply
    • Kelly

      October 02, 2014 at 9:00 am

      Thank you, Natalie!

      Reply
  10. Kristen @ Joyfully Thriving

    October 01, 2014 at 12:18 pm

    I love soup, too! Would you believe I’ve never bought kale before? I do have spinach in the fridge. I wonder if that would work as a substitution? Looking forward to your series this year, again!

    Reply
    • Kelly

      October 02, 2014 at 9:02 am

      Yes, spinach will work fine! It will wilt much faster though, so I would just add it a minute or two before the soup is finished cooking. The kale is tougher so it needs longer to cook.

      Reply
  11. Allison

    October 01, 2014 at 10:03 am

    This is one of my favourite soups! I am so looking forward to this intense month of comfy cozy eats on your blog! :)

    Reply
    • Kelly

      October 02, 2014 at 9:03 am

      Thanks, Allison! :)

      Reply
  12. Sarah@wholeandheavenlyoven

    October 01, 2014 at 8:55 am

    This looks soooo much better than Olive Garden’s version of e fagioli soup! All I’m craving these days are soup upon soup, so this is definitely gonna have to happen here!

    Reply
    • Kelly

      October 02, 2014 at 9:04 am

      Thanks, Sarah!

      Reply

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Hi! I'm Kelly, and I believe that you can enjoy amazing, easy recipes even when cooking for multiple food allergies.

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