Why does this recipe use dried cannellini beans instead of canned?

Cooking dried cannellini beans from scratch allows them to absorb the rich flavors of the simmering vegetables and herbs, resulting in a deeper, more authentic taste and texture for the Pasta e Fagioli.

Can I use a different type of pasta in this Pasta e Fagioli?

Yes, the recipe suggests small shells, orzo, acini, or elbows, but any small pasta shape that holds up well in soup would be suitable.

What kind of dark leafy greens are best for this dish?

The recipe recommends kale, collards, or broccoli rabe, which add a pleasant bitterness and nutritional boost that complements the hearty beans and pasta.

What's the best way to know when the cannellini beans are tender?

After simmering for 45 minutes to 1 hour, check a few beans; they should be soft and creamy, not firm or chalky, before adding the pasta and greens.

How should I store leftover Pasta e Fagioli?

Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. The pasta may absorb more liquid over time, so you might need to add a splash of water or broth when reheating.

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Pasta e Fagioli
[Vegan]

BP By: Back to the Cutting Board by Christina Pirello

Author Bio

Christina Pirello of the PBS series Christina Cooks returns with a new cookbook, Back to... Read More

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A steaming bowl of vegan Pasta e Fagioli, rich with cannellini beans, small pasta, diced vegetables, and dark leafy greens, garnished with fresh minced basil.

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Pasta

Pasta e Fagioli [Vegan]

3-4

Dairy Free

There’s nothing like Italian bean soup... or Italian anything. The combination of beans and sautéed vegetables creates the perfect balance of energy and endurance! This warm and comforting recipe will be a homemade favorite.

Ingredients You Need for Pasta e Fagioli [Vegan]

2 to 3 teaspoons extra-virgin olive oil
2 garlic cloves, smashed and minced
1/2 red onion, diced
Sea salt
1 stalk celery, diced
1 carrot, diced
Generous pinch dried oregano
Generous pinch rosemary
1/2 cup dried cannellini beans, sorted
4 cups spring or filtered water
1 bay leaf
1 cup diced tomatoes
2 small zucchini, diced
1 1/2 cups cooked pasta, such as small shells, orzo, acini, or elbows
1 cup diced dark leafy greens, such as kale, collards, or broccoli rabe
3 to 4 sprigs fresh basil, leaves separated and minced, for serving

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How to Prepare Pasta e Fagioli [Vegan]

Heat the olive oil, garlic, and onion in a soup pot over medium heat. When the onion begins to sizzle, add a pinch of salt and sauté until translucent, about 2 minutes.
Add the celery and a pinch of salt and sauté until shiny with oil. Add the carrot and another pinch of salt and sauté until shiny with oil. Add the dried herbs and beans, followed by the water, bay leaf, tomatoes, and zucchini. Cover and bring to a boil. Reduce the heat to low and cook until the beans are tender, 45 minutes to 1 hour.
When the beans are tender, season to taste with salt, and stir in the pasta and greens. Continue to simmer until the greens wilt, 2 to 3 minutes. Serve hot, garnished with basil.

Notes

To ensure the pasta is not mushy, cook it to 90 percent done and then stir it into the soup. In those last minutes of cooking, the pasta will be perfectly al dente.