Vegetarian pasta and bean soup

Today your advisors of  vegetarian diet present you: 

Vegetarian pasta and bean soup

A traditional recipe widespread almost anywhere in Italy, pasta and fagioli has fed generations of farmers since beans were introduced in Europe in the 16th century. The secret of its success is the balanced combination of carbohydrates and proteins which makes it a complete though cheap recipe.

Different versions of this recipe are available but I here suggest one that includes no animal derived products so that it’s also suitable for vegetarians and vegans.

Cuisine: different versions available all over Italy

Preparation time: 20 minutes and 8 hours resting

Cooking time: 30 minutes

Ingredients (serves 4)

160 g dried beans
240 g small shaped dried pasta
1 onion
1 carrot
1 celery stick
1 garlic clove
4 tbsp olive oil
1 tsp dried or fresh chopped rosemary


Repeatedly rinse the dried beans in fresh water until clear then leave them to rest covered with water for 8 hours or longer.

Dice the carrot and the celery, finely chop the onion and the garlic clove.

Heat the olive oil in a large saucepan and add the onion, garlic celery and carrot. Cook for 2/3 minutes, stirring constantly. Sprinkle with chopped rosemary and cook for another 2/3 minutes.

Add the drained beans and stir for a couple of minutes before lowering the heat and covering with 3 cm hot water. Leave it to simmer for 20 minutes or until the beans are almost cooked.

Take out 1/3 of the beans and whisk the rest until creamy. Put the soup and the saved beans back in the saucepan, add the salt and adjust with hot water if too thick. Stir frequently while bringing the soup back to the boil then add the pasta, still stirring for the required cooking time.

Serve hot in soup bowls, seasoning with pepper and olive oil.

The team of vegetarian diet invites you to the next article to find out the benefits of the vegetarian diet recipes.

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