Pasta e Fagioli Soup


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  • 2 tablespoons olive or canola oil
  • 1 yellow or white onion, finely diced
  • 2 carrots, finely diced
  • 1 stalk celery, finely diced
  • 3-4 cloves garlic, crushed and minced
  • 1/2 pound cremini mushrooms, minced
  • 1 19-ounce can cannellini beans (white kidney beans), drained and rinsed
  • 1 19-ounce can red kidney beans, drained and rinsed
  • 2 15-ounce cans petite diced tomatoes (no salt added)
  • 6 cups low-sodium vegetable broth
  • 1 tablespoon dry Italian herb seasoning blend
  • 1 bay leaf
  • 1/2 teaspoon ground black pepper
  • 1.5 cups whole wheat pasta of your choice (ditali or ditalini is traditional)


1. In a large soup pot or Dutch oven, heat oil over medium heat until shimmering.

2. Add onion, carrots, celery, garlic and mushrooms. Sauté until onions are translucent and mixture is fragrant.

3. Add beans, tomatoes, broth, herbs and black pepper. Bring to a boil.

4. When mixture has come to a boil, add pasta and cook according to time on pasta package, stirring occasionally. Remove from heat and serve with chopped parsley and nutritional yeast.


Try tomato sauce or canned crushed tomatoes instead of the petite diced tomatoes.


Large soup pot or Dutch oven, cutting board, knife, stirring utensil