This healthy Pasta Fazool (Pasta e Fagioli) recipe is made with lentils and beans for a boost of plant-based protein. It's vegan, loaded with vitamins, and easy to make. Plus, this is a freezer-friendly recipe you can prepare ahead and store for sick days!
Pasta e Fagioli, meaning 'pasta and beans,' is a traditional Italian dish. It is popularly known as Pasta Fazool in the United States after its name in the Neapolitan language, Pasta e Fasule. Fagioli is not traditionally made with lentils, so this lentil and bean recipe is not quite authentic. I also used nutritional yeast in place of parmesan for this vegan version.
This hearty and delicious soup is the perfect comfort food. Rich in fiber and plant-based protein, it is satisfying and will keep you full for hours. Pack this Pasta Fazool (Pasta e Fagioli) for lunch or enjoy it for up to 4 days in the refrigerator. It tastes even better the next day.
This recipe was inspired by my White Bean Soup with Quinoa, as well as this Vegan Chicken Noodle Soup.
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👩🏼🌾 Ingredients
- Cavatelli was my pasta of choice this time around, but I also make this soup with elbow macaroni, orecchiette, and small shell pasta.
- White beans are a good source of protein, fiber and iron. Use cannellini, navy or Great Northern beans.
- Lentils are not typically found in Pasta Fazool (Fagioli), but they are such an excellent protein source and go so well in this recipe, I had to include some. I used French lentils, but brown and green also work.
- Fire roasted tomatoes are roasted over an open flame before they are diced and canned. They taste sweet and subtly smoky right out of the can, instead of acidic like most standard canned tomatoes.
- Nutritional yeast adds a hint of cheesy flavor similar to parmesan cheese. It is an optional ingredient, but a great addition as it adds vitamin B12 and even more protein to this soup.
See recipe card for quantities.
🍅 Substitutions
This Pasta Fazool (Pasta e Faggioli) recipe is a twist on the classic. It is easily adaptable and versatile. Use the veggies and beans you already have on hand and it will still come together deliciously.
- Lentils - I used French lentils, but brown and green also work. Or substitute with more beans, or additional chopped veggies (zucchini, green beans, green peas).
- White beans - use cannellini, navy, Great Northern, or even kidney beans as desired
- Fire roasted tomatoes - feel free to use regular canned diced tomatoes instead
- Pasta- use any small shaped pasta (elbow macaroni, orecchiette, cavatelli, and small shell)
- Potato - substitute with sweet potato or butternut squash as desired
- Spinach- use chopped kale or collards greens instead
- Nutritional yeast - omit entirely or substitute with vegan parmesan for serving
- Crushed red pepper - omit for non-spicy
- Pasta e Ceci means 'pasta and chickpeas.' This dish is just the same as Pasta Fazool, but uses chickpeas for the bean component. Give it a try by substituting the white beans with chickpeas.
See this Tempeh Lentil Stew with Potatoes on my website for another protein-rich, satisfying stew! Visit my Vegan Soups & Stews page for more comforting dinner ideas.
📖 Instructions
Note: Lentils add more protein to this recipe. Feel free to substitute with additional chopped veggies (zucchini, green beans, squash, or peas) or with a different legume.
Cook the lentils in a small saucepan according to the directions on the packet. Drain and set aside. Or used precooked canned lentils instead.
Step 1. Heat the olive oil in a large saucepan or Dutch oven over medium-high heat. Cook the onion, carrots, and celery for about 5 minutes, or until the onion is translucent. Stir frequently.
Step 2. Add the garlic, oregano, thyme, and crushed red pepper. Cook for 1 minute, stirring constantly. Add the tomato paste and cook for 1 minute more.
Step 3. Add the potatoes and continue cooking while stirring, until the potatoes are coated with the seasonings.
Step 4. Pour in the diced tomatoes, vegetable broth, and 2 cups water. Bring to a gentle boil before reducing the heat to a simmer. Stir in the pasta, and cook covered for about 15 minutes, or until the pasta and potato are al dente.
Step 5. Add the lentils, white beans, nutritional yeast, and baby spinach. Simmer for about 5 minutes more, or until warmed through, adding more vegetable broth or water as desired.
Step 6. Add the lemon zest and juice. Season with salt, pepper, and more lemon juice to taste. Garnish with parsley. Refrigerate for up to 4 days, or freeze for up to 3 months. (Paid affiliate link for the Souper Cube freezing tray.)
💡 Expert Tips
- Vegetables: If you plan on storing your soup for longer, use firmer veggies or ones that taste good soft (zucchini, potato, bell pepper, peas)
- Chop the potatoes according to the recipe so that they cook at the same rate as the pasta and do not become mushy. Cook the pasta until al dente.
- Use reduced sodium vegetable broth and unsalted beans and lentils for a healthy low-salt version. Or you can cook your own legumes.
- Grate the lemon zest into the soup using a microplane zester or small grater. Try not to get the white part (pith) of the lemon as this tends to be bitter.
- Storage: Refrigerate leftover Pasta Fazool (Pasta Fagioli) in an airtight container for up to 4 days. Or freeze in a freezer-safe container for up to 3 months.
- Reheating: Thaw in the refrigerator and reheat in the microwave or stovetop in a saucepan. The pasta will become softer when you reheat the soup, but it still tastes great. If you prefer a more al dente pasta, you can add cooked pasta upon serving instead.
🙋🏽♀️ Recipe FAQs
Both mean 'pasta with beans,' and are a kind of rustic hearty soup. The difference is simply that it is called Pasta Fazool in the USA and Pasta Fagioli everywhere else.
If you cook lentils in anything acidic (like tomatoes, vinegar, lemon or wine), they take longer to soften. Therefore, it is best to prepare them separately. Cooking them in the soup means the pasta will become mushy, and this recipe will take longer to cook.
Yes! Freeze leftovers in a freezer-safe container for up to 3 months. For reheating, thaw in the refrigerator and reheat in the microwave or stovetop in a saucepan. The pasta will become softer when you reheat the soup, but it still tastes great. If you prefer a more al dente pasta, you can add cooked pasta upon serving instead as desired.
These two Italian soups are actually very similar. The main difference appears to be in the vegetables. While minestrone features a wide variety of vegetables, pasta e fagioli emphasizes the pasta and beans. Plus, Pasta Fazool is often thicker and more stew-like than a minestrone soup.
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📖 Recipe
Pasta Fazool (Pasta e Fagioli)
Ingredients
- ½ cup dry French, Puy, green or brown lentils or 1 ½ cups cooked lentils
- 2 tablespoons extra-virgin olive oil or vegetable broth
- 1 medium yellow onion chopped
- 2 large carrots chopped
- 2 ribs celery thinly sliced
- 4 cloves garlic minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- ½ teaspoon crushed red pepper or to taste
- ¼ cup tomato paste
- 1 medium-large russet or Yukon gold potato, peeled and cut into ¾-inch pieces
- 1 (28-ounce) can diced fire-roasted tomatoes or regular diced tomatoes
- 4 cups vegetable broth (preferably low sodium)
- 2 bay leaves
- 1 cup small pasta (orecchiette, elbow, cavatelli, or small shell)
- 1 (15-ounce) can Great Northern, cannellini, or navy beans drained and rinsed (or 1 ½ cups cooked beans)
- 2 cups baby spinach or chopped kale or collard greens
- 1 tablespoon nutritional yeast (optional)
- Salt and freshly ground black pepper to taste
- ½ teaspoon lemon zest
- 2 teaspoons fresh lemon juice plus more to taste
- Maple syrup to taste (optional)
- ½ cup chopped parsley (optional)
Instructions
- Cook the lentils in a small saucepan according to the directions on the packet. Drain and set aside.
- Cook mirepoix: Meanwhile, heat the olive oil in a large saucepan or Dutch oven over medium-high heat. Cook the onion, carrots, and celery for about 5 minutes, or until the onion is translucent. Stir frequently.
- Cook aromatics: Add the garlic, oregano, thyme, and crushed red pepper. Cook for 1 minute, stirring constantly. Add the tomato paste and potato. Cook for 1 minute more, stirring constantly.
- Add liquids: Pour in the diced fire roasted tomatoes, vegetable broth, and 2 cups water. Add the bay leaves and bring to a gentle boil.
- Add pasta: Reduce the heat to a simmer, stir in the pasta, and cook covered for about 15 minutes, or until the pasta and potato are al dente. Stir occasionally.
- Mix ingredients: Add the lentils, white beans, nutritional yeast, and baby spinach. Simmer for about 5 minutes more, or until the spinach is wilted and the soup is warmed through. Add more vegetable broth or water as desired.
- Season: Remove the bay leaves. Add the lemon zest and juice. Season with salt, pepper, and more lemon juice to taste. Add maple syrup to taste. Garnish with parsley.
Notes
- Lentils - I used French lentils, but brown and green also work. Or substitute with 1 cup cooked beans, or 1 ½ cups chopped veggies (zucchini, green beans, green peas).
- If you add dry lentils to the soup, they will take longer to cook as the acidity slows down the cooking process. Therefore, it is best to cook them separately.
- Vegetables: If you plan on storing your soup for longer, use firmer veggies or ones that taste good soft (zucchini, potato, bell pepper, peas)
- Chop the potatoes according to the recipe so that they cook at the same rate as the pasta and do not become mushy. Cook the pasta until al dente.
- Storage: Refrigerate leftovers in an airtight container for up to 4 days. Or freeze in a freezer-safe container for up to 3 months.
- Reheating: Thaw in the refrigerator and reheat in the microwave or stovetop in a saucepan. The pasta will become softer when you reheat the soup, but it still tastes great. If you prefer a more al dente pasta, you can add cooked pasta upon serving instead as desired.
Nutrition
This information is provided as a courtesy and is an ESTIMATE only. Varying factors such as product types or brands purchased can change the nutritional information in any given recipe.
Sarah
When do you recommend adding the bay leaves? Thank you for all of your yummy recipes!
Nisha Melvani
Just included it. Sorry about that. Thank you.
Nancy
This soup was SO good! I always use more celery and carrots because I love them in soup, double the garlic cloves, and always use 1-2 generous teaspoons of “Better Than Bouillon No- Chicken” paste instead of salt. It adds more flavor. My husband and I loved this recipe and will be making it again!
Nisha Melvani
I'm so glad you both enjoyed it. The more garlic, the merrier!
Neena Chandiramani
Great one!
Nisha Melvani
Thank you.
Shanti Williams
This is a hearty dish chock full of flavour and goodness. Easy to make in time for dinner and great to take to work for lunch the next day. Gives that needed boost of nutrition and energy!
Nisha Melvani
I'm so glad you like it. Thank you.
Primla Goddard
What a great recipe of lentils and beans!
Fills you up so you never go hungry. Great for when you are not feeling well.
Can be frozen for up to 3 months and pulled out when needed.
Nisha Melvani
Yes it is so convenient! Thank you.