Pasta e Fagioli with Vegetable
This hearty and comforting Pasta e Fagioli with Vegetables is a flavorful twist on the classic Italian soup. Packed with tender ditalini pasta, creamy cannellini beans, and a colorful medley of carrots, celery, zucchini, bell peppers, and greens, it’s a nourishing dish that’s perfect for any season.
The rich broth, infused with pancetta, garlic, rosemary, and a Parmesan rind, brings a depth of flavor that feels both rustic and satisfying.
Whether served as a cozy weeknight dinner or a warming lunch, this veggie-loaded soup is sure to become a staple in your kitchen.
Why You’ll Love This Recipe:
Comfort in a Bowl – This dish is the ultimate comfort food, combining hearty pasta, creamy beans, and rich broth into a warm, soul-satisfying meal.
Packed with Nutritious Veggies – With carrots, celery, zucchini, bell peppers, and greens, it’s a great way to enjoy a variety of vegetables in one delicious bowl.
Full of Flavor – The mix of pancetta, garlic, rosemary, red pepper flakes, and Parmesan rind infuses the soup with deep, savory notes and an irresistible aroma.
One-Pot Wonder – It’s easy to make, mess-free, and perfect for batch cooking. Everything comes together in a single pot for convenience and minimal cleanup.
Hearty & Satisfying – Thanks to the beans, pasta, and veggies, this soup is both filling and well-balanced—perfect for a complete lunch or dinner.
Customizable – It’s easy to adjust! Swap in different beans, greens, or even make it vegetarian by omitting pancetta—there’s room to make it your own.
Leftovers Taste Even Better – This is one of those dishes that tastes richer the next day, making it perfect for meal prep or enjoying throughout the week.
Key Ingredients:
Pancetta – Adds a rich, savory depth and a slightly smoky flavor that forms the foundation of the soup’s broth.
Cannellini Beans – Creamy, mild, and protein-packed, these beans make the soup hearty and filling.
Ditalini Pasta – Small tube-shaped pasta that holds its shape well in broth and blends perfectly with the chunky texture of the soup.
Fresh Vegetables (Carrots, Celery, Zucchini, Bell Pepper, Spinach/Kale) – These colorful veggies provide a balance of sweetness, earthiness, and nutrition, turning the dish into a wholesome, veggie-packed meal.
Cherry Tomatoes (Crushed) – Brings a subtle acidity and natural sweetness that brightens the broth.
Parmesan Rind – A secret weapon for flavor, it infuses the soup with a salty, umami-rich depth as it simmers.
Rosemary & Garlic – Classic aromatics that deliver warmth and herbal notes, enhancing every bite.
Vegetable Stock – A light, flavorful base that ties everything together while keeping the soup vegetarian-friendly if needed.
Pasta e Fagioli with Vegetables
Ingredients
1 tablespoon olive oil
4 oz pancetta, sliced
1 medium onion, finely diced
2 carrots, peeled and diced
2 celery stalks, diced
4 garlic cloves, finely chopped
1 tablespoon fresh rosemary, finely chopped
¼ teaspoon red pepper flakes
1 zucchini, diced
1 bell pepper, diced (red or yellow for sweetness)
1 can (14 oz / 400 g) cherry tomatoes, drained and hand-crushed
3 cans (14 oz / 400 g) cannellini beans, drained
1 Parmesan rind
6 cups low-sodium vegetable stock
1 ½ cups ditalini pasta
1 cup baby spinach or kale, chopped
Salt and freshly ground black pepper to taste
Instructions
Sauté the Pancetta & Aromatics:
Heat olive oil in a large heavy-bottomed pot over medium heat.
Add the pancetta and sauté for 5 minutes until slightly crispy.
Stir in the onion, carrots, and celery, and cook for 5 more minutes until softened.
Add the Garlic & Herbs:
Stir in the garlic, fresh rosemary, and red pepper flakes, cooking for 1 minute until fragrant.
Incorporate the Vegetables & Base Ingredients:
Add the zucchini, bell pepper, crushed cherry tomatoes (without liquid), cannellini beans, Parmesan rind, and vegetable stock.
Stir well and bring to a gentle boil.
Simmer & Cook the Pasta:
Lower the heat and simmer for 10 minutes to allow flavors to meld.
Add the ditalini pasta and cook for another 10 minutes, stirring occasionally to prevent sticking.
If the soup thickens too much, add more stock or water as needed.
Finishing Touches:
Once the pasta is al dente, remove the Parmesan rind and stir in the chopped spinach or kale.
Season with salt and freshly ground black pepper to taste.
Serve & Enjoy:
Ladle the Pasta e Fagioli into bowls.
Top with freshly grated Parmesan cheese and a drizzle of extra virgin olive oil.
Serve hot with crusty bread for a comforting meal!
Notes:
Use High-Quality Stock – A flavorful vegetable stock makes all the difference. If using store-bought, choose low-sodium to control salt levels. You can also use chicken stock if not keeping it vegetarian.
Don’t Overcook the Pasta – For the best texture, cook the ditalini pasta until just al dente. It will continue to soften in the hot broth, especially if you store leftovers.
Blend Some Beans for Creaminess – For a creamier texture, blend 1 cup of beans with a bit of stock and stir it back into the pot. It adds richness without cream or flour.
Add Greens at the End – Stir in baby spinach or kale just before serving so they retain their color and nutrients without getting overcooked.
Parmesan Rind = Flavor Bomb – Don’t skip the Parmesan rind! It melts into the soup slowly, adding a deep, savory umami flavor.
Customize the Heat – Adjust the red pepper flakes to your liking, or omit for a milder version. For extra kick, add a dash of hot sauce or a pinch of cayenne.
Great for Meal Prep – This soup tastes even better the next day, as the flavors meld. Store in the fridge for up to 4 days or freeze for up to 2 months.
Serving Tip – Add a drizzle of good-quality olive oil and a sprinkle of fresh Parmesan just before serving to elevate the flavor. Pair with crusty bread for a complete meal!
Nutrition Information:
YIELDS: 6 | SERVING SIZE: 1
Calories: ~350 kcal | Protein: ~18g | Carbohydrates: ~50g | Fiber: ~10g | Sugars: ~6g | Fat: ~10g | Saturated Fat: ~3g | Cholesterol: ~10mg | Sodium: ~600 mg
Frequently Asked Questions:
Can I make this recipe vegetarian or vegan?
Yes! To make it vegetarian, simply omit the pancetta. For a vegan version, also skip the Parmesan rind and finish with a plant-based Parmesan-style cheese or nutritional yeast for added flavor.
What kind of beans can I use instead of cannellini?
If you don’t have cannellini beans, you can use:
Great Northern beans
Navy beans
Butter beans
Even chickpeas for a slightly nuttier texture
How do I keep the pasta from getting mushy in leftovers?
To avoid mushy pasta:
Cook the pasta separately and add it to each bowl when serving.
Or slightly undercook the pasta and store the soup and pasta separately for better texture in reheated portions.
Can I freeze this soup?
Yes! Pasta e Fagioli freezes well. For best results:
Freeze without the pasta, as pasta can become mushy when reheated.
Add freshly cooked pasta when reheating frozen soup.
Let the soup cool completely, then freeze in airtight containers for up to 2 months.
What’s the best way to serve this dish?
Serve it hot, topped with:
Freshly grated Parmesan cheese
A drizzle of olive oil
Crusty bread or garlic toast on the side
Optional: a squeeze of lemon juice or a sprinkle of chili flakes for extra brightness or heat
Can I make this recipe in a slow cooker?
Yes! To make it in a slow cooker:
Sauté the pancetta, onions, garlic, and vegetables first for extra flavor.
Add all ingredients except pasta and greens to the slow cooker.
Cook on LOW for 6–8 hours or HIGH for 3–4 hours.
Add pasta and greens in the last 20–30 minutes so they don’t overcook.
Can I use dried beans instead of canned?
Absolutely! Just keep in mind:
Soak dried cannellini beans overnight, then cook them until tender before adding to the soup.
You’ll need about 1½ cups of dried beans to replace the 3 cans.
Make sure they are fully cooked before adding to the simmering soup base.
How do I make the soup thicker or creamier?
For a thicker, creamier texture:
Blend 1 cup of the beans with a ladle of broth, then stir it back in.
Or let the soup simmer uncovered a bit longer to reduce the liquid.
A handful of grated Parmesan can also thicken the soup slightly while boosting flavor.
Can I use a different pasta shape?
Yes! While ditalini is traditional, you can substitute with:
Small shells
Elbow macaroni
Orzo
Choose small shapes that cook quickly and fit well with the beans and veggies.
What if I don’t have a Parmesan rind?
No problem! The rind adds rich, umami flavor, but you can:
Add extra grated Parmesan while the soup simmers
Use a dash of soy sauce or miso paste to mimic the savory depth
Or skip it entirely—the soup will still be delicious!