Pasta Fazool (Pasta e Fagioli)

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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!

Reddish brown pasta fazool with Cavatelli, potato, carrots, diced tomatoes and chopped parsley in a white bowl. — Make this soup ahead of time and freeze for up to 3 months.

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
🍅 Substitutions
📖 Instructions
💡 Expert Tips
🙋🏽‍♀️ Recipe FAQs
🍽 Related Recipes
👩🏽‍🍳 Made This Recipe?
📖 Recipe
💬 Comments

👩🏼‍🌾 Ingredients

Tomato paste, olive oil, Cavatelli, minced garlic, spices, lemon, white beans, nutritional yeast, broth, bay leaves, chopped onion, French lentils, diced tomatoes, chopped carrots and celery, potato, and baby spinach in jars on a white marble board. — Ingredients for making Pasta Fazool (Fagioli).

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.

Chopped onion, carrots and celery cooking in a white saucepan.

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.

Cooked chopped onion, celery, and carrots, tomato paste, and dried herbs in a white saucepan with a grey silicone spoon.

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.

Chopped potato, tomato paste, carrot, celery, and onion in a white saucepan with a grey silicone spoon.

Step 3. Add the potatoes and continue cooking while stirring, until the potatoes are coated with the seasonings.

Chopped potato, carrot, celery, and onion with canned diced tomatoes and bay leaves in a white saucepan with a grey silicone spoon.

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.

Reddish brown pasta fazool with potato, carrots, diced tomatoes, white beans, lentils, nutritional yeast, baby spinach and bay leaves in a white saucepan.

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.

Reddish brown pasta fazool with Cavatelli, potato, carrots, diced tomatoes, white beans, lentils, and spinach in a 4-compartment turquoise Souper Cube freezer tray.

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

What is the difference between Pasta Fazool and Pasta Fagioli?

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.

Can I cook the lentils in the soup?

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.

Does Pasta Fazool (Pasta e Fagioli) freeze well?

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.

What is the difference between Minestrone and Pasta e Fagioli (Fazool)?

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.