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Another Soup Recipe – Pasta E Fagioli My Way

I love Pasta E Fagioli. It’s so deeply satisfying, I could eat it anytime, no matter the season. But I do it a little differently. I don’t use traditional semolina pasta. I use a high protein variety like this one. Or maybe this one. Some people don’t like the taste of alternative pasta selections but I find the strong flavors in the soup can mask any difference in flavor.

If texture is your issue, this is the closest to regular pasta  for texture I have found. It’s gluten free and made with brown rice. If you didn’t know, you wouldn’t know you aren’t eating regular pasta. Buon Appetito!

Pasta E Fagioli


  • Slow cooker


  • olive oil
  • garlic minced
  • celery diced
  • onion diced
  • 5 cups vegetable broth
  • 28 oz. can crushed tomatoes
  • basil
  • bay leaf
  • salt and pepper to taste
  • 2 cans cannellini beans
  • 1 cup pasta of your choice
  • fresh basil or vegan parmesan cheese for garnish


  • Heat oil and sauté garlic, celery, onion and basil until soft and beginning to brown
  • Put sautéed veggies and remaining ingredients (except pasta and garnish) in slow cooker for an hour or two. Add pasta and allow pasta to soften and become tender.
  • Remove bay leaf and adjust seasoning as needed.
  • Serve and enjoy!


You can also cook this in a large pot on the stove top. I use the slow cooker because it's easy.
Tried this recipe?Let us know how it was!

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  1. Samantha T on April 8, 2022 at 7:26 pm

    Hi Karen, thank you for this wonderful receipe. Pasta E Fagioli is SO good but I have never made it myself (unless warming it up from Olive Garden counts, which I don’t, lol). I will definietly bookmark this and try it soon. Thanks again for sharing.

    • Karen on April 8, 2022 at 9:37 pm

      It’s really good and so much better for you than takeout. You know exactly what is going into it when you make it yourself.

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