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Pasta e Fagioli Soup

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Course: Dinner, Lunch
Servings: 8


  • 2 Tbsp. 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 lb. 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 Tbsp. dry Italian herb seasoning blend
  • 1 bay leaf
  • 1/2 tsp. ground black pepper
  • 1.5 cups whole wheat pasta of your choice (ditali or ditalini is traditional)


  • In a large soup pot or Dutch oven, heat oil over medium heat until shimmering.
  • Add onion, carrots, celery, garlic and mushrooms. Sauté until onions are translucent and mixture is fragrant.
  • Add beans, tomatoes, broth, herbs and black pepper. Bring to a boil.
  • 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.


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