Vegetarian Pasta Fagioli Soup Recipe

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This Vegetarian Pasta Fagioli Soup recipe is adapted from the Fall 2016 Wegmans Menu magazine.

I found a Pasta Fagioli with Spinach soup recipe that I wanted to try.  It calls for proscuitto, but since I eat mostly vegetarian, I decided to make my own vegetarian version.

Now that fall is back and the temps are cooler, soup recipes are calling and I wanted to share this one with you again.

Ingredients needed for Vegetarian Pasta Fagioli soup:

1 can (28 oz) of Italian Classics Crushed Tomatoes

1 pkg of diced mirepoix (found in produce section)

2 cans (15.5 oz) of Cannellini Beans, undrained

1 clove of garlic – chopped

2 tsp dried rosemary leaves

1 cup of vegetable broth (I used 1 Herb-Ox vegetable bouillon cube  + 1 cup of water)

1 cup of Ditalini Pasta

2 tsp dried parsley

3 oz of fresh baby spinach

How do you make Vegetarian Pasta Fagioli soup?

This is an easy “dump” and let simmer soup recipe!

1.  Add the 1 cup of vegetable broth, crushed tomatoes, diced mirepoix, and 2 cans (undrained) of Cannellini Beans to your soup pot.

2.  Add your garlic, rosemary, and parsley and bring to a boil.  Once it reaches a boil, cover and turn the heat down to low.  Let this simmer for a good 30 minutes or so.  About 10 minutes before serving, add a cup of Ditalini Pasta and cook until tender.

When you are ready to serve, stir in the spinach and stir until it gets warmed up – but not cooked to the point of being mushy.

I like to top mine with a bit of Parmesan cheese and serve with some toasted garlic and cheese bread!

Vegetarian Pasta Fagioli Soup Recipe

Print Recipe

• Author: Maura White
• Prep Time: 10 mins
• Cook Time: 40 mins
• Total Time: 50 mins
• Cuisine: Soup

Ingredients

Scale 1x2x3x

• 1 can (28 oz) of Italian Classics Crushed Tomatoes
• 1 pkg of diced mirepoix (found in the produce section)
• 2 cans (15.5 oz) of Cannellini Beans, undrained
• 1 clove of garlic – chopped
• 2 tsp dried rosemary leaves
• 1 cup of vegetable broth (I used 1 Herb-Ox vegetable bouillion cube + 1 cup of water)
• 1 cup of Ditalini Pasta
• 2 tsp dried parsley
• 3 oz of fresh baby spinach

Instructions

1. This is an easy “dump” and let simmer soup recipe!
2. Add the 1 cup of vegetable broth, crushed tomatoes, diced mirepoix, and 2 cans (undrained) of Cannellini Beans to your soup pot.
3. Add your garlic, rosemary, and parsley and bring to a boil. Once it reaches a boil, cover and turn the heat down to low. Let this simmer for a good 30 minutes or so. About 10 minutes before serving, add a cup of Ditalini Pasta and cook until tender.
4. When you are ready to serve, stir in the spinach and stir until it gets warmed up – but not cooked to the point of being mushy.
5. I like to top mine with a bit of Parmesan cheese and serve with some toasted garlic and cheese bread!

Looking for more easy soup recipes?  Check these out:

Butternut Squash & Organic Sausage Soup!

EASY Slow Cooker Chicken Tortilla Soup

Easy Minestrone Soup Recipe

The EASIEST Slow Cooker Vegetarian Chili Recipe on the Planet!