Pasta Fagioli

Are you looking for a new way to make pasta? Or maybe a new way to make beans? Pasta fagioli is a recipe that brings pasta and beans together.

There are many variations for this inexpensive Italian peasant dish. Sometimes it’s served as a soup or stew other times a pasta dish. Traditionally the type of bean or pasta varied depending on the region of Italy it was created in.

You’ll want to use a smallish and sturdy pasta like macaroni or shells. I used a corkscrew pasta and paired it with canned kidney beans because that’s what I had on hand.

Fresh basil and rosemary gives this a wonderful flavor but dried herbs can easily be used as well. The addition of sun-dried tomatoes and olives really brings it to life.

This a great dish for tossing in whatever veggies you have on hand. I used spinach in this version. Go wild and toss in some chopped veggies such as zucchini or broccoli. ????

Pasta Fagioli
Prep time
Cook/Dehydrate time
Total time
Recipe type: Main Dish
Cuisine: Vegan
Serves: 4-6 servings
  • 2 cups dried pasta such as macaroni, shells, or other small type
  • 2 cups cooked kidney, white, or other beans
  • 1 TBL oil (optional)
  • 1 onion chopped
  • 5 cloves of garlic, minced
  • 1 tsp fresh rosemary or ½ tsp dried
  • ½ tsp red pepper flakes
  • 5-7 roma tomatoes chopped
  • 1 cup chopped celery
  • 1 red bell pepper chopped
  • ½ cup fresh basil
  • ⅓ cup sliced pitted kalamata olives
  • ⅓ cup chopped sun-dried tomatoes
  • ½ tsp smoked paprika
  • 1-2 tsp salt
  • 2 cups chopped kale or spinach or swiss chard
  • 3 TBL nutritional yeast
  1. Cook pasta until al dente
  2. Drain and set aside
  3. Saute onions and garlic in water or in oil until soft
  4. Add onions, celery and bell pepper and cook until soft
  5. Add beans, olives, sun-dried tomatoes, and the herbs and spices
  6. Simmer until hot
  7. Add pasta, salt and nutritional yeast and stir to mix
  8. Add greens mix well and cook until greens wilt

Be sure to share this recipe with your pasta loving friends! And let us know how your version turns out.

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Ama Opare
Lifestyle Coach, CEO at Opare Institute
Helping my coaching clients go from vegan wanna-be to Unshakably Vegan! From meal-time boredom to loving what they eat. From self-sabotage to taking control. From tempted by all the wrong choices in their non-vegan world to making the right decisions. And from sick and tired to vibrant and healthy. Discover your personal recipe for success and abundant health! BE UNSHAKABLE!

2 Comments on “Pasta Fagioli

05/22/2016 at 12:39 pm

Made this pasta dish and added carrots, zucchini and pinto beans in addition to listed ingredients. Its enough to last a couple of days and the combination of ingredients give it a great Italian flavor! Very simple to make and satisfying. Had the sweet and sour cucumber salad with this and looking forward to eating it for next couple of days! Love your recipes, Ama! I may try each and every one because I am vegan/vegetarian and I enjoy prepping raw foods and vegan dishes!

Ama Opare
05/22/2016 at 3:53 pm

Sounds like a great addition to the recipe. So glad you enjoy my recipes. 🙂


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