Pasta e Fagioli

Are you a fan of soup in the summertime?

I know it’s not technically summer yet, but things are heating up and I’m so glad about it. We had a long winter and this turn in the weather is much needed and deserved!

But the change in temperature doesn’t affect my craving for a big bowl of soup! There’s just something about the process of making a pot of soup and the wholesome feeling I get when I curl up with a bowl and slurp up every last bit.

This particular soup, Pasta e Fagioli, is an Italian classic with a few extra veggies. Not only do I thoroughly enjoy the herby flavors of basil, oregano, thyme and fresh parsley, but I love the heartiness of the beans and pasta, and that we can throw in any veggies we have laying around or that are freshly picked from the garden.

So who’s with me on the whole soup all year thing?

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Pasta e Fagioli

  • Author: Julie Andrews
  • Prep Time: 15 mins
  • Cook Time: 20 mins
  • Total Time: 35 mins
  • Yield: Serves 8 1x
  • Category: Soup
  • Method: Stove-Top
  • Cuisine: Italian


A classic Italian soup with a few twists.


  • 2 Tbsp. olive oil
  • ½ medium yellow onion, diced
  • 2 medium carrots, peeled and diced
  • 2 medium stalks celery, diced
  • 34 cloves garlic, minced
  • 2 ½ Tbsp. Italian seasoning
  • 2 tsp. kosher salt
  • 1 tsp. ground black pepper
  • ¼ tsp. crushed red pepper flakes
  • 1 (15 oz.) can petite diced tomatoes with juice
  • 1 (15 oz.) can great northern beans, rinsed and drained
  • 1 (15 oz.) can dark red kidney beans, rinsed and drained
  • 6 cups unsalted chicken or vegetable stock
  • 1 cup whole grain macaroni
  • 1 medium zucchini, diced
  • 2 Tbsp. fresh lemon juice
  • ¼ cup fresh parsley leaves, chopped


  1. Heat the olive oil in a Dutch oven or large pot to medium. Add onion, carrots and celery and sauté 5-6 minutes or until slightly soft, stirring occasionally. Stir in garlic, Italian seasoning, salt, black pepper and crushed red pepper flakes. Add the tomatoes, beans and stock and bring to a simmer.
  2. Stir in the macaroni and zucchini and cook 8-10 minutes or until macaroni and zucchini are al dente. Stir in lemon juice and chopped parsley. Taste and adjust seasoning, if necessary.


  • Cooking Tip: Add the zucchini at the end of the cooking process to avoid overcooking it.
  • Substitution Tip: Add cooked Italian turkey or chicken sausage, if desired.


  • Serving Size: 1/8 of recipe
  • Calories: 181
  • Sugar: 5g
  • Sodium: 444mg
  • Fat: 4g
  • Saturated Fat: 0g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 27g
  • Fiber: 9g
  • Protein: 9g
  • Cholesterol: 0mg

Keywords: soup, stew, minestrone, pasta fagioli, plant-based, vegetarian, vegan


  1. Alonna on May 23, 2019 at 1:14 pm

    Yum! Sounds great. It’s hard to find good plant based recipes, I’ll definitely give this a try.

    • Julie Andrews on May 23, 2019 at 2:02 pm

      Definitely let me know how you like it, Alonna! I am always looking for ways to get in more veggies and beans, and this soup definitely does the trick!

  2. Catherine on May 24, 2019 at 10:58 am

    agree about soup – I could eat soup at any time of the year. I’m printing this out and going to make this over the weekend. Thank you very much Julie.

    • Julie Andrews on May 28, 2019 at 1:46 pm

      It’s so comforting, even in the summer! I hope you got a chance to try the pasta fagioli and enjoyed it!!

  3. Rachel Corbett on May 28, 2019 at 12:33 pm

    This is one of my favorite soups from Olive Garden. I always wanted the recipe and cannot wait to try your recipe. Thanks!

    • Julie Andrews on May 28, 2019 at 1:47 pm

      You’re welcome, Rachel! Let me know how it turns out! 🙂

  4. Dipti Gamit on August 7, 2019 at 1:33 pm

    I am vegetarian and this recipe looks like a very good one pot meal. I will definitely try it out.

    • Julie Andrews on August 8, 2019 at 8:20 am

      That’s fantastic, Dipti! And now is the time to use all of those great summer veggies!

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