The Italians have graced us with countless delicious recipes. I’ve loved pizza and spaghetti for as long as I can remember, of course, but I’ve only recently discovered pasta e fagioli.
Pasta e fagioli translates to “pasta and beans.” Pasta and beans may not sound terribly enticing (unless you’re me), but I assure you that this Italian stew is truly irresistible.
Lots of aromatics, crushed tomatoes, fresh parsley and Tuscan kale turn pasta and beans into a hearty meal-in-a-bowl situation. I can’t claim that this recipe is 100 percent authentic, but it’s the best I can do.
If you appreciate homemade minestrone soup, marinara, lasagna or baked ziti, I think you’ll love this stew. It’ll warm you right up on cold days, and tastes even better the next day.
I designed this pasta e fagioli recipe to make use of canned beans, so this stew is ready in about an hour! I bet you have most of the ingredients in your kitchen already. It’s an excellent candidate for a relaxed weeknight.
How to Make the Best Pasta e Fagioli
How do we turn basic ingredients into something magical? The trick is in the method. You’ll find the full recipe below, but here’s a rundown with some extra reasoning behind it:
- First, we’ll cook chopped onion, celery and carrot in olive oil until tender. We won’t cook them long enough to form a true soffritto, but they form the backbone of flavor in this dish nonetheless.
- Then, we’ll add garlic and cook just long enough to take the edge off (there’s nothing worse than burnt garlic flavor, and it’ll have plenty of time to continue cooking as we simmer the soup). Next, add crushed tomatoes and let them come to a healthy simmer—I’m convinced cooking canned tomatoes turns them from tinny to vibrant.
- We’ll pour in one quart of vegetable broth and a few cups water. The water adds volume without additional sodium. We’re cooking the pasta in the liquid, so we need plenty of it, but I’m getting ahead of myself. We’ll season the soup with bay leaves, dried oregano, and red pepper flakes, and cook for ten minutes to bring it all together.
- I want to say that the blending step is optional (and if you don’t have a blender, you can certainly skip it), but—this step is what produces the luscious, creamy-yet-cream-less texture you see here. All we do is scoop out some of the hot liquid and blend it with a portion of the beans. Pour it back in, and your soup has been transformed.
- Almost done! We’ll add the remaining beans, plus the pasta, kale and parsley. We’ll cook until the pasta and kale are tender.
- The final step, once we’ve removed the soup from the heat, is to add even more flavor with a tablespoon each of fresh lemon juice and olive oil. Taste it before and after (carefully!) and you’ll understand what a difference this makes.
Watch How to Make Pasta e Fagioli
Pasta e Ceci Variation
Pasta e ceci means “pasta and chickpeas.” This dish is just the same as pasta e fagioli, but uses chickpeas specifically for the bean component. Give it a try by making this recipe with chickpeas!
Craving more soups?
If you love this recipe, you’ll also enjoy:
- Classic Minestrone Soup
- The Best Lentil Soup
- Seriously Good Vegetable Soup
- Homemade Vegetarian Chili
- Quinoa Vegetable Soup with Kale
Please let me know how your pasta e fagioli turns out in the comments. I’m always so happy to hear from you.
PrintPasta e Fagioli (Italian Pasta and Beans)
- Author: Cookie and Kate
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 6 bowls 1x
- Category: Stew
- Method: Stovetop
- Cuisine: Italian
Pasta e fagioli means “pasta and beans” in Italian—this recipe is much more than that! This hearty vegetarian stew is full of irresistible fresh flavor. It’s vegan, too, as long as you don’t top it with cheese. Recipe yields 6 bowls or 8 cups of soup.
Ingredients
- 4 tablespoons extra-virgin olive oil, divided
- 1 medium-to-large yellow onion, finely chopped
- 2 carrots, scrubbed clean, finely chopped
- 2 ribs celery, finely chopped
- ¾ teaspoon fine sea salt, divided
- Freshly ground black pepper, to taste
- 4 cloves garlic, pressed or minced
- 1 can (15 ounces) crushed tomatoes*
- 4 cups vegetable broth
- 3 cups water
- 2 bay leaves
- 1 teaspoon dried oregano
- ¼ teaspoon red pepper flakes, omit if sensitive to spice
- 2 cans (15 ounces each) cannellini beans, Great Northern beans, or chickpeas, rinsed and drained (or 3 cups cooked beans)
- 1 cup (about 4 ounces) cavatelli, ditalini, elbow or small shell pasta of choice
- 2 cups chopped Tuscan kale (tough ribs removed first), or chard or collard greens
- ¼ cup finely chopped Italian parsley
- 1 tablespoon fresh lemon juice (about ½ medium lemon)
- Optional garnishes: Additional chopped parsley, black pepper, grated Parmesan cheese or light drizzle of olive oil
Instructions
- In a large Dutch oven or soup pot over medium heat, warm 3 tablespoons of the olive oil until shimmering. Add the chopped onion, carrot, celery, ½ teaspoon of the salt, and about 10 twists of black pepper. Cook, stirring often, until the vegetables have softened and the onions are turning translucent, about 6 to 10 minutes.
- Add the garlic and cook, stirring constantly, until fragrant, about 30 seconds. Add the tomatoes, stir, and cook until the tomatoes are bubbling all over. Add the broth, water, bay leaves, oregano, and red pepper flakes.
- Raise the heat to medium-high and bring the mixture to a simmer. Cook for 10 minutes, stirring occasionally, and reducing the heat as necessary to maintain a gentle simmer.
- Use a heat-safe measuring cup to transfer about 1 ½ cups of the soup (avoiding the bay leaves) to a blender. Add about ¾ cup of the drained beans. Securely fasten the lid and blend until completely smooth, being careful to avoid hot steam escaping from the lid. Pour the blended mixture back into the soup.
- Add the remaining beans, pasta, kale and parsley to the simmering soup. Continue cooking, stirring often to prevent the pasta from sticking to the bottom of the pot, for about 20 minutes, or until the pasta and greens are pleasantly tender.
- Remove the pot from the heat, then remove and discard the bay leaves. Stir in the lemon juice, the remaining tablespoon of olive oil, and remaining ¼ teaspoon salt. Taste and season with more salt (I usually add another ¼ teaspoon) and pepper until the flavors really sing. Garnish bowls of soup as desired, and serve.
- Leftovers taste even better the next day. Allow leftover soup to cool to room temperature, then cover and refrigerate for up to 5 days. Or, freeze leftover soup in individual portions and defrost as necessary.
Notes
Recipe adapted from my minestrone recipe, with reference to Bon Appétit (and their comments section!).
*Tomato recommendation: I always use Muir Glen tomatoes, and used their fire-roasted crushed tomatoes since they don’t offer plain.
Make it gluten free: Use a small, sturdy, gluten-free noodle, such as a corn and quinoa blend.
Make it dairy free/vegan: Don’t add cheese. Simple as that.
If you don’t have a stand blender: You can use an immersion blender to blend (carefully) a portion of the liquid with the beans in a separate (heat-safe) container. Or, skip this step altogether. Your soup will be a little more chunky and less creamy, but still very good.
Heather
This looks wonderful. I’m adding it to the list. I’m attempting to eat vegan for the month of January and I could not do it without you and your amazing recipes. Thank you for including notes on recipes for vegan modifications.
Kate
Let me know what you think, Heather!
BC
This looks lovely but sounds almost identical to your quinoa vegetable kale soup (without the quinoa) which I cooked last night and love.
Kate
Hi! This is actually different when it comes to flavors and creamier with the beans. It’s surprising how some different changes in ingredients and method can provide different flavor. I’m happy you love my quinoa soup!
Bobbie DeFacci
I can’t wait to try this recipe! Thank you for sharing it and thanks for the GF options and non dairy options ❤️
Kate
You’re welcome, Bobbie!
Suzette
This looks delicious. Do you think arugula or spinach would work?
Caila Lebans
I’m going to try it tonight with spinach as that’s what I have on hand. I’m going to add it later in the simmering process as it’s not as hardy as kale. I’ll let you know how it goes.
Kate
Hi Suette! I would recommend spinach if you don’t have kale. Let me know what you think!
Karyn M
Wow! This soup was really, really tasty! My husband and I LOVED it! I especially love that it’s vegan! When is your next book coming out??
Kate
Hi Karyn! I’m happy to hear you loved this recipe. I don’t have one planned currently, sorry! :) But I do have a lot of great content coming for 2020 to the blog!
Mary Murray
Hi! I have a question for you. I can’t eat beans as they kill my tummy but I can eat, in moderation, chickpeas. Could I substitute with chickpeas? I’m sure I can. When doing a turkey chili I always use chickpeas and they are quite wonderful with the turkey.
btw, I love your recipes and do have your recipe book :)
Cindi
Mary, you can definitely use chickpeas. I’ve made pasta e fagioli in the past using them and it is very good :)
Shivani
I’m making this tonight! :) Can’t wait!
Mary
Hi Kate! My 4 y/o son and I love baking your Healthy Pumpkin Bread together. We often make it multiple days in a row because it is a fun activity that yields delicious results. Thanks so much for sharing your wonderful recipes with the world! A quick question: what store-bought vegetable broth do you recommend? I have not found one I love. Thanks!
rachel
We make our own at home – so easy and nutritious!
Mary
Thank you! That is probably the best solution! :)
Gabrielle
I like Better Than Bouillon (both the vegetable one and the mushroom one are delicious).
Mary
Thank you! I haven’t tried Better Than Bullion yet. I appreciate your recommendation!
Kate
Hi Mary! I tend to use Whole Foods Organic brand or Pacific Organic works pretty well.
Mary
Fantastic! Thank you, Kate!
Laurel
I cannot find a brand of vegetable stock that I like! Any suggestions for brands that you enjoy?
Kate
Oh no! I tend to use Whole Foods organic or Pacific Organic.
Eileen
Trader Joe’s organic veg. stock is quite good.
Mel
Better Than Bullion is amazing! We like the “no-chicken chicken” one the best. Also Bou brand is good in a pinch :)
Nancy
Looks so yummy I am making now. Would you please clarify how many cups of beans total to use? For some reason I’m confused if it’s 2 total or 2 boxes each or Cannellini and Great Northern. Thanks!
Kate
2 cans (15 ounces each) cannellini beans, Great Northern beans, or chickpeas, rinsed and drained (or 3 cups cooked beans). So, you need 30 oz or 3 cups total of beans that are listed. You could stick with one variety or add a mixture. Does that make sense?
Sherry
Hi,
Going to make tonight for dinner. I can’t find crushed tomatoes in a 15oz can only 28oz. Even the Muir Glen is 28oz cans. Wanted to check to make sure 15oz was the correct amount.
Kate
Hi Sherry! Yes, this is the correct amount. You can measure out the 15 oz from your can if you can’t find the right size. Let me know what you think!
Donna
Can i use 15 oz diced tomato
Ross
Looks a really tasty recipe and right up my alley.
A question I had concern step 4, I don’t own a stand nor immersion bender, do you think I could use a food processor instead?
Kate
Sure! That should work too. Let me know what you think, Ross!
Joyce h
I just made this for dinner.i used spinach( no kale available) and I added some fresh sausage other than that I followed the recipe.it is delicious.will be making this regularly thank you
Forest
Can I use pinto beans in this ?
Kate
You could, but wouldn’t be as authentic and slightly different flavor.
Forest
Okay — do you have a recipe using pinto beans ?
Kate
Hi Forest, Yes! https://cookieandkate.com/pinto-posole-recipe/. I also have other recipes that recommend pinto beans, but this one is soup based.
Paige Cassandra Flamm
This looks so good and perfect for winter!
Paige
Kim
This is my new favorite soup recipe! I followed the directions exactly as they are listed, and it came out perfect. No need to make modifications aside from seasoning with salt and pepper to taste. Thanks for sharing this recipe!
Kate
Wonderful, Kim! Thank you for your comment and review.
Kay Eibl
Delicious! Made it tonight and my husband said, “I don’t know if you can do this, but can you keep this recipe, so we can have it again?” Awe, how sweet. Thanks for this great make!
Marilyn
Hello: made this soup receipe today. It is delicious. Prepared as directed. Used 28 oz crushed tomatoes, 900 ml [3.80 cups] vegetable broth, chick peas. 1.25 cups elbow macaroni, whole package of greens [3 cups or 5 oz. pkg] one whole lemon, topped with Parmesean cheese.
Reason for using bit more ingredients was to use up the full portion purchased. Lemon enhanced the soup and cutdown spicy taste of red pepper flakes. Husband approved**
Kate
Thank you for sharing and for your review, Marilyn!
Kim McLaughlin
I made this tonight and this is a fantastic soup! The ratio of the ingredients works perfectly. I used garbanzo beans and my family loved it- it will be on the regular Cookie and Kate rotation from now on! Many thanks!
Kate
Thank you for sharing, Kim!
Lynette R
Made this last night. It was super delicious. Will be making it again! Thanks for the great Recipe Kate!
Kate
You’re welcome! I’m glad you loved it, Lynette!
Becky
This looks really good! About how much would you estimate is a serving? I am doing MyWW and would like to include this in my meal plan. Thanks!
Kate
Hi Becky! The nutritional information is below the notes section of the recipe.
Becky
Would you say that a “bowl” is about 1 1/2 cups?
Thanks!
Robin
If I need to use Gluten free pasta should I cook the pasta separately & then add? If that is what you recommend please advise if I need to cut back on adding as much water or broth & by how much. Thank you!
Kate
Hi! You can cook the gluten free pasta as stated in the recipe. Depending on your type, you may just need to cut the cooking time some so keep an eye on it.
Kat
This is going on the menu for next week! I love your hearty soups in cold weather (your white bean and farro stew from Love Real Food gets made multiple times in winter!).
Kate
I can’t wait for you to try it, Kat!
Louise Moses
Absolutely yummy. I made my own vegetable broth so not as salty as the boxed stuff. Used my mini-chop to finely chop the kale. Made homemade bread to go with it. Best soup supper ever.
Kate
Thank you, Louise! I’m glad you loved it.
Louise Moses
I write a blog and like to share recipes that I try. I always put in a link to the original recipe as well as give credit to the person/site where I got it. Hope to include this one in this week’s blog. – btw left over it is even better.
Louise
Amanda
My boyfriend said it was the best soup he has ever had!!!! We absolutely loved it. However I may have added a bit of extra pasta to the mix!
Kate
That’s fantastic! Thank you for your review, Amanda!
donna_marie_08
Delicious! I’m so happy you posted this recipe. My grandmother used to make this all the time. This is healthy, filling, so satisfying and went together quickly. Definitely a winter dinner I’ll make again. It’s going to help keep me on track with my plant based diet.
Kate
Thanks for making it already and letting me know what you though, Donna!
Deb Wasil
I have made made this soup MANY times, but I have to say this was my favorite! I could not stop myself from ladling up bowl after bowl!
I had so many yellow squash’s in the fridge so I added one just to get use them up and it did not compromise the soup at all. The lemon at the end really brightened things up. YUM!!!
Kate
Hooray!! I love to hear that. Thanks for making it already and sharing your feedback, Deb.
Carolyn
I made this soup this evening and it was terrific. I didn’t include the parsley but it was still great. I am not a strict vegan but try to follow a plant-based diet. We did sprinkle some grated parmesan cheese and it was a great addition. Thanks for a great addition to my vegan repertoire!
Margaret
It was delicious !!!!
I did use spinach over kale because I didn’t have it but I do prefer spinach.
I didn’t add the pasta in the soup because I was afraid to would swell up and use the broth up since I wasn’t going to eat it all in one meal.
Tracy
Thanks for the delicious recipe! It’s simmering ahead of dinner tonight and I taste-tested it…nice flavors and I liked the kick from the dried red pepper flakes which I’ve not put in a soup before. I used Great Northern beans, kale and your recommended Muir Glen tomatoes. Thank you!
K~
I can’t wait to try this recipe! I love your style of recipe writing.
Jeannie
I made this for dinner tonight and it was delicious. I used an immersion handheld blender instead of pouring it into blender.
Thank you for this recipe! I’ll be making it again.
Hayley
This looks delicious & I want to try it! I can’t get 15oz cans of crushed tomatoes around my city (only 28oz); do you know approximately how many cups/tablespoons are in a 15oz can?
Tori T
Easy weeknight dish! Agree that it tastes even better the next day, as the flavors get to soak and the pasta absorbs them. The Tuscan kale is delicious. Perfect for veganuary!
Kathleen Clark
Just made this and it’s wonderful! A perfect winter soup!
Eileen
This is an amazing recipe. Thank you so much. It will be a favorite.
Julie Bramley
I made this the other day! So delicious. Thank you!!
Juliana S
yum yum yum! I couldn’t get this recipe out of my head so I just had to make it. Lovely balance of flavors and so delicious. No adjustments needed. Thanks Kate!
Kate Quinn
This is good soup–a healthier version of the classic without forfeiting flavor.
Olivia Nilsson
Thank you for this amazing recipe. I only substituted spinach for kale (as I had none). I made it yesterday and hubby and I have enjoyed it for two dinners so far. It is so delicious and filling!!!
Kate
You’re welcome, Olivia!
Marisa
Made this the other day and we all loved it. The tomatoes and kale add flavour to the original Paste e fagioli!! Thanks!!
Ella
Hi Kate,
This soup is a 5 Star Keeper! Delicious and easy. I omitted the oil and the extra salt and it was still amazing. Thank you for all your most excellent recipes. I served it with a homemade wholewheat baguette, pesto spread and a fresh green salad.
Kerri
We just made this recipe tonight and loved it! The flavor is amazing.
We prefer a little spicy so we used a full teaspoon of red pepper flakes. That was the only edit for us. We’ll for sure make this again – thank you!
Kate
You’re welcome, Kerri! Thank you for trying it and letting me know your thoughts.
Joanie Green
Made this for supper tonight, and it was an instant favorite! I’m so happy there are leftovers so I have it to look forward to for lunch tomorrow. I followed your recipe except I had a leftover beer so I substituted it for some of the water. I don’t know if that is legit in Italian cooking but it came out great!
Kate
Wonderful, Joanie!
Mr Tino
Wow! It’s so delicious. I really like it for now.
I think it’s food healthy with my family.
Kate
Great! Thank you for your review.
Kris G
Love the cookbook! This is a great recipe :) Thank you for making vegetarian delicious and simple. The aromas from this soup enticed my husband. The entire family enjoyed it. Upped the lemon to a whole one for personal taste but all the remaining ingredients and sets were the same. Served with simply green salad and gluten-free corn bread.
Kate
You’re welcome! I’m glad you loved this soup. I like the serving combination too, Kris!
miky
It did not look so good to me, but I liked it very much … I will repeat it without weighing the extra kilos, for which I have a good solution! … https://tinyurl.com/orgweb
Laura Gery
Used low-salt broth and added no salt nor black or red pepper. Substituted sweet potatoes as boyfriend doesn’t like carrots. Great just as it is (although considering making it Itali-Mex by adding some TJ’S Hatch Valley Salsa). Thank you again for bringing tasty, easy, healthy vegetarian into my life!
Liz Pease
You knocked it out of the park agin, Kate! This was outstanding. I made it last night and put the pot outside in my shed (!!) overnight (bc I didn’t have room in the fridge and it was near 30 all night/day) to let this flavors blend. Had it for dinner tonight and it was to die for — especially with a nice slice of crusty toasted bread drizzled with olive oil. Hubby loved it, too. Thanks for another winner of a recipe!
Kate
Thank you, Liz! I’m glad you loved it.
Suzette
The spinach worked, and this soup is DELICIOUS!
Pam
Sooo good! I think we have the same tastebuds Kate, because I legitimately love all of your recipes! I skipped the blender and added half of the water so it was more of a stew than a soup. I also used left over Banza Penne pasta in place of the suggested pastas. Amazing!
Kate
I will take it! Thank you for commenting, Pam.
madeline
Delicious (and easy to make) soup that made for great leftovers, too. The flavors were incredible and complex.
Kate
I’m excited you loved this soup, Madeline!
Kim
Made this for dinner tonight and it was so good! I had to use tomato sauce rather than crushed tomatoes but it still worked great. Topped with parmesan cheese and enjoyed with crusty bread. Will definitely make again!
Kate
Great to hear, Kim! Yes, crusty bread is delicious with this soup.
Aaron
I just made this and I never follow an exact recipe but I wouldn’t change anything about this one. Ticks all the boxes, delicious, hearty, cheap. This is going in my regular rotation for sure! Thank you!!
Kate
Thank you for sharing, Aaron!
Lynn Hayes
This was delicious. My husband makes this all the time and even he thought this recipe was better than his usual dish. Just don’t make the mistake I did of using extra pasta or you’ll get pasta stew. :)
Kate
Thanks for sharing, Lynn!
MARINA
Please, please, please, DON’T PUT SO MANY INGREDIENTS IN THIS SOUP!! It doesn’t need parsley, kale, LEMON JUICE (!!!).
Beans, tomatoes, soffritto and salt, maybe bay leaves, are enough!!
Italian cuisine is simple, too many ingredients are not request!!!
Kate
I’m sorry you are frustrated by this recipe, Marina. Maybe this one just isn’t for you.
Marina
I’m not frustrated, I’m Italian and this isn’t an Italian pasta e fagioli. That’s all.
Nancy Colocino
I have a question. The recipe looks yummy and healthy, but I was wondering why you didn’t suggest a more healthy pasta. Would it change the taste?
Kate
Hi Nancy, I’m not sure what you mean by more healthy pasta. If there is a different pasta you would like to use, I think that should be fine. I used an pasta that was most authentic to this recipe. I hope that helps!
Anne-Marie
OMG this recipe turned out delicious. Great for a cold winter night, it’s creamy and tasty – warms the soul!
I used chard and it turned out great. To reheat the next day I had to add back some more water, still really good.
Thank you for sharing <3
Kate
You’re welcome, Anne-Marie! I’m happy you enjoyed it.
Amy Cowan
Made this last night and it was amazing! The lemon juice was key. Thank you and can’t wait to try more recipes.
Kate
You’re welcome, Amy!
Abigail Crispin
Do you peel the carrots?
Erin
I made this for dinner tonight, following the recipe pretty exactly, and it turned out amazing! Even my non-vegetarian mom really liked it.
Will definitely be making this one again!
Steph
This was amazing! Made a double batch on Sunday for lunches for the week. It fed me and my husband all week, and honestly just got better. Only suggestion is cook the pasta to al dente if you’re doing that, since it will absorb liquids over time. Seriously delicious, hearty and healthy! Thank you!
Kate
I love that you made a double batch! Thank you for sharing, Steph.
Shanley
Made this tonight, what a wonderful and hearty soup for a snowy winter night! Perfect through and through. Thanks for sharing!
Kate
Perfect for a snowy night, Shanley! Thank you for your review.
Ashley
I made this last week and it was outstanding! I used one can of chickpeas and one can of cannellinis. This is definitely going in my winter dinner rotation.
Kate
Wonderful to hear, Ashley! I appreciate your review.
macfadden
I followed the recipe exactly. On the first day, it was a little disappointing, thinner than in the pictures. The next day, though, it was delicious. It had thickened up and developed great flavor by then.
Kate
Oh no! I’m sorry you didn’t love it the first day. I’m glad it redeemed itself the second day.
Carolyn H
This soup is MAGIC. The flavor has incredible depth from simple nutritious ingredients. A complete meal that is filling. Delicious! Made this last week and again tonight!
Kate
Magic? I love it! Thank you for sharing, Carolyn.
Elizabeth V.
That was soooooo good. And the “I must always eat meat” hubby ate it too. I will admit that I got a little over zealous with the pasta, but it still tastes great! I love how I can modify it once bowled for everyone’s taste, like adding cheese or big crunchy croutons. I might add some basil and more red pepper next go around. Definitely a keeper!
Stephanie
It was delicious!
Catherine Neeley
Made this last week and it was fantastic. Adding it to the weekly winter roster, I think (it’s summer here – might not have been the best time to make soup – but still scrumptious!).
Kate
I’m glad you tried it anyway, Catherine!
Sofie
Another triumph! Been thinking about this since you posted it, so I made it tonight, and it’s a real joy. I’m not ashamed to say both my wife and I ate two bowls in a row! Weirdly, yesterday I was thinking about my favorite dish from before I was vegetarian- my mum’s greek lamb stew- and wondering if it would be possible to recreate it without the lamb. This soup is a dead ringer for it! The only thing I changed was topping it with feta rather than parmesan, just a personal preference.
Kate
Wonderful! Thank you for sharing, Sofie. I’m happy it was such a hit.
Carolyn Sterrett
Do you think one could make this ahead and freeze it?
Kate
Hi Carolyn! You could try it. Your noodles may get mushy, but that’s my experience.
Shelly L
This soup is easy and so delicious! Thank you for another great recipe!
Lindsay
I made this and it is so yummy! The flavor is awesome and has gotten better each day with leftovers! You’re right that the blending really helps the texture and make it creamy! This is definitely going on my soup rotation :)
Kate
Wonderful to hear, Lindsay!
Steph
This was super delicious! I made it for my mum and she was very curious about the creaminess. When I explained it was blitz beans she was so delighted. Love your recipes. I cook and eat similarly to you, but am loving the way you take the recipes I love to the next step making them slightly, yet infinitely, more delicious.
Kate
I’m happy you enjoyed it, Steph! Thank you for your review.
Samantha
This was amazing!! So flavorful and so easy. Mine didn’t come out quite as thick, but I think I added an extra cup of broth so that’s to be expected. The lemon juice really made this for me. This is going in the regular rotation! I followed the recipe to a T (except for the extra broth). Delicious! Thank you!
Kate
Thank you for sharing, Samantha!
Zoreh
I was wondering if you cover the pot at any time during cooking?
Kate
Hi, Zoreh. I don’t for this version.
Zoreh
This was one of the most delicious and filling soups I have ever had. Five stars!
Joanne
This soup is awesome, very flavour full, tastes just like it’s come out of a fancy Italian restaurant kitchen. Definitely making again!
Ada
This is an extraordinarily good soup/stew. I made it with Rancho Gordo Yellow Eye beans that I cooked in an Instant Pot. I also included our own frozen tomato sauce from homegrown tomatoes. I followed the recipe exactly, and my husband and I thought it was wonderful. We will be making this frequently throughout the year. Thank you so much.
Rachel B
So so SO good!! I added a little white wine as well. Make this!
Kate
I’m glad you loved it, Rachel!
Melissa
Just made this last night! It was absolutely delicious, and you’re right about it being even better as leftovers. I added a bit too much pasta and it absorbed a lot of the broth – so make sure you follow Kate’s directions on that! The grocery store was sold out of kale, so I used collard greens instead and it still came out delicious. Can’t wait to make this again!
Kate
Thank you for sharing, Melissa! I’m glad you will make it agian.
SH
I used 1 can of kidney beans and 1 can of white beans. I doubled the amount of lemon juice, red pepper flakes, and salt. I only had one of those bagged salads that contains shredded kale, cabbage, brussel sprouts, broccoli stems–you know the type. I put 2 cups of the salad into the soup and that worked just fine. Pretty easy recipe for the tasty result; thanks.
Kate
Thank you for sharing your variation, SH!
Ruth Browne
This soup was so delicious! Thank you Kate :)
Susan
I loved this soup!! There are not a lot of the usual herbs called for besides the oregano and bay leaves so I wondered how it could have so much flavor but there was some sort of alchemy at work while it cooked!! It is just delicious and one I will make again for sure. Do you have any thoughts on its ever being ok to replace stock with water? I would be very interested in your thoughts on that. Thank you, Kate, for another great soup!! You, too, Cookie.:)
Kate
Hi Susan! You could try replacing the broth. I haven’t tried it for this one, but it works for a few of my other soups. Let me know what you think!
Regina Lancaster
This is a great dish. I’ve made it twice so far – the first time with the cannellini beans, and the second time, I was out and used garbanzo beans instead, and it was delicious that way, too. I’m actually eating the leftovers right now. All your recipes have been winners. I’m going to try the vegan lasagna on Monday, with some tofu meatballs. I’ll let you know how it turns out, and I’m sure it will be a hit.
Kate
I’m excited you have made this twice already, Regina! Thanks for sharing.
Julia
This soup was soo delicious! I love making your soups and am happy for this new addition. My soup tends to get very thick, especially as leftovers. Perhaps I should add even more water/vegetable broth?
Kate
Sure! Thank you for sharing you loved this, Julia.
Lauren
Thank you for sharing this recipe. It was delicious! I love that the pasta soaks up the broth for leftovers and it becomes more of a saucy pasta dish than a soup. So yum!
Kate
I’m happy you loved it, Lauren!
Linda Joy Vann
Although it took me longer to make the recipe than indicated, the results were outstanding. I didn’t change a thing except to perhaps use a bit more garlic and shake less red pepper flakes. My husband also loved it.
Lauren
Yum! Just made this for dinner and will definitely be making again! My husband and two young children all loved it. ❤️ Thank you!
Patty
Just made this and will be serving it for dinner in a few hours. I did add one hot Italian Sausage link cut up and browned it before I cooked the onions and celery. I removed the sausage when cook and put aside then continued on with recipe as written adding the sausage back at the end. I think the browned bits add a bit more depth. The flavor is lovely and the consistency is like a stew after cooking the pasta and blending the beans/broth. Thanks for the recipe!
Joan
I loved this soup! I’m not a fan of kale, so used baby kale, and I added a teaspoon of cumin – enough to add a little spice without tasting like chile. I made it in the morning up to adding the beans, then later used an immersion blender enough to thicken, added the kale, then brought back to a boil, added the pasta and cooked another 15 minutes. So good. Everyone had seconds.
Leyna H
Hello Kate! Love your recipes :)
Do you think this will freeze well?
Thank you
Kate
Hi Leyna, thank you! It will freeze well, yes! The pasta may absorb some more liquid during the reheating process, so it may be more stewy later, but still delicious.
Amy
This was delicious!!! And fun to make! Thank you!
I loved the different flavors finding their way through and it was filling.
Kate
Made this a few times now and it’s delicious! I do add more pasta though as I absolutely love it ☺️ I also add butter beans as they’re my favourite! I love adding some cheese on top too.
Karen Oliver
This soup is EVERYTHING. I’ve made it twice now and it is just so hearty, comforting, flavorful, and healthy. I feel amazing after I eat it. It’s seriously heaven in a bowl. Thanks for the recipe.
Cindy
I try to make veggie soups without recipes and they turn out “meh” . Not anymore, this is my new go to recipe! I added some green beans because I had in fridge but otherwise followed recipe. I won’t “wing it” anymore. This was soup I’ve been trying to make.
Julie
Kate, I just made this soup and had it for dinner – it’s a knockout. I used spinach instead of kale and that was the only modification, as Tuscan kale wasn’t readily available. It’s just delicious. Thank you for another winner.
Charlotte
Made this last night. Wonderful! Used Barilla gf elbow pasta, replaced water with more veggie broth because I needed to use it up, and let a sprig of rosemary simmer with the stew (took it out before serving). Thanks!
Marina
Hi Kate!
I was wondering if there’s a way to make this recipe without tomatoes? Are there any substitutes you suggest? Thanks!
Kate
Hi Marina! Unfortunately, this one really needs to tomatoes. They are a key player in the flavor and authenticity. Sorry!
Greg
Forgot to add the olive oil at the end – dammit! Nevertheless, still rich and delicious. It felt like it was doing us good as we ate it as well. Tasty and delicious – ideal. Thank you.
Greg
I meant ‘tasty and nutritious’. Sorry!
Should check before I post.
Molly
This was soooo fabulous – but I have a question- my pasta soaked up most of the broth by the time the soup was done cooking and then the leftovers were completely void of broth… Would it be remotely as yummy if I cooked the pasta separate and added it in at serving time? Or would it help at all to half cook the pasta in a different pot and then add it in to finish it off? Or should I just add a little more water or broth at the end of cooking?
Kate
Hi Molly, so glad you enjoyed the recipe! It’s funny, pastas must vary by brand or shape in their absorbability. I have not had that issue even after freezing and defrosting the soup. I think that cooking the pasta separately would work well—or maybe your idea to cook half of the pasta in the soup, half separately would be the ideal solution. Please report back if you try!