Vegetarian Pasta e Fagioli With White Beans and Basil Recipe

By
Jolinda Hackett
Jolinda Hackett
Jolinda Hackett has written five books about plant-based cooking and has developed hundreds of vegan and vegetarian recipes.
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Updated on 05/24/22
Pasta E Fagioli

YelenaYemchuk / Getty Images

Prep: 10 mins
Cook: 10 mins
Total: 20 mins
Servings: 4 servings
Nutrition Facts (per serving)
370 Calories
12g Fat
53g Carbs
16g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 370
% Daily Value*
Total Fat 12g 15%
Saturated Fat 2g 9%
Cholesterol 0mg 0%
Sodium 1565mg 68%
Total Carbohydrate 53g 19%
Dietary Fiber 13g 48%
Total Sugars 4g
Protein 16g
Vitamin C 8mg 41%
Calcium 141mg 11%
Iron 5mg 29%
Potassium 885mg 19%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Vegetarian pasta e fagioli, or Italian pasta with beans, is a great high-protein pasta recipe for vegetarians and vegans (or Italians!). Pasta fagioli is made from small pasta (use little shells, bow ties, or even macaroni elbows) and white beans cooked in an Italian-seasoned tomato sauce with plenty of garlic, fresh basil, oregano and lots of paprika for extra flavor. 

We love this dish because we absolutely love loading up on carbs (yum!) but the white beans, tomato sauce and fresh herbs temper the carbs, adding a protein boost. 

This pasta fagioli recipe is made with great northern beans for plenty of healthy fiber and protein. To make your pasta fagioli even higher in protein, use whole wheat pasta. As is, this recipe is both vegetarian and completely vegan (and it would be gluten-free if you used gluten-free pasta), but you could top it off with some Parmesan cheese if you're not eating vegan, or nutritional yeast, if you are. 

Ingredients

  • 4 cups water

  • 1 1/2 teaspoons salt, divided

  • 1 1/2 cups small shell pasta, or bow tie pasta

  • 2 (15-ounce) cans great northern beans

  • 3 tablespoons olive oil

  • 1 medium onion, diced

  • 3 cloves garlic, minced

  • 2 teaspoons chopped fresh basil

  • 1 teaspoon dried oregano

  • 1/2 teaspoon freshly ground black pepper

  • 1 1/2 tablespoons paprika

  • 1 cup tomato sauce

Steps to Make It

  1. Gather the ingredients.

  2. Cook the pasta in the water with 1 teaspoon of salt.

  3. Turn off the heat and drain almost all the water, reserving about 1/4 to 1/3 cup of the cooking water, then add the beans.

  4. Cover and set aside.

  5. In a separate skillet, add the olive oil and saute the diced onions, minced garlic, fresh chopped basil, oregano and remaining 1/2 teaspoon of salt and pepper for 3 to 5 minutes, until the onions are soft.

  6. Add the onions and spices to the beans and pasta pot and place over low heat. 

  7. As the mixture is heating over low heat, add the paprika and tomato sauce and stir until well blended and heated through. (You can add a little bit more liquid, if you prefer a "soupier" dish, or heat it a little bit longer to cook off some more moisture if you find it too liquidy.) 

  8. Serve your vegetarian pasta fagioli hot and top it off with some Parmesan cheese or nutritional yeast to keep it vegan.

  9. Enjoy your Italian dinner!

Tip

Make it a full meal by serving alongside a side green salad and some homemade garlic bread. And the wine? A medium-bodied red, such as a Pinot Noir or a Chianti, preferably an Italian, of course!

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