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Jump to Recipe Watch Video PrintWhite pasta fagioli with spinach is a simple cozy recipe with white beans, ditalini pasta, vegetables, olive oil, and spices. A light and satisfying vegetarian soup to make for lunch or dinner!
This is a fantastic pasta fagioli without tomatoes, loaded with zucchini, celery, spinach, and beans. Enjoy with a side salad and a thick slice of homemade sourdough or herb focaccia bread.
This fantastic white pasta fagioli with spinach and zucchini is a hearty, filling, and satisfying soup! It’s a great starter course for an Italian feast, or makes a cozy lunch or dinner during the week.
This creamy pasta fagioli is made with vegetable stock, parmesan cheese, white beans, and ditalini pasta.
Pasta Fagioli soup is a great vegetarian & meatless option that the whole family will love. It’s packed with plant-based protein from the beans, and has plenty of fiber from the vegetables to keep you full!
This White Pasta Fagioli Soup Recipe Is:
- Hearty
- Bright
- Versatile
- Packed with Flavor
- Earthy
- Creamy
- Vegetarian, Gluten Free
- A great lunch or dinner soup recipe
Used Canned Beans or Make Your Own From Scratch
This white bean pasta soup can be made with either canned or dried beans. I prefer making my beans from scratch in my Instant Pot. You can follow my simple no soak navy beans recipe here, and add the beans to my soup when they are done.
I make dried beans in my Instant Pot every week, it’s a great way to save on cost. If you’re a bean fan, then I’d recommend an Instant Pot or electric pressure cooker as a way to take your recipes to the next level!
What’s In This Vegan Fasolatha Soup Recipe?
See the recipe card below for full ingredient amounts and recipe instructions!
- White Beans: you can use canned navy or cannellini beans, just make sure they are cooked before you add them to the soup. If you use canned beans, make sure to get a low or no sodium variety, so the soup isn’t too salty.
- Garlic
- Celery
- Extra virgin olive oil
- Ditalini Pasta – I used classic ditalini pasta, which is a fun small pasta shape that is so perfect for soups. Use a gluten free pasta if needed.
- Zucchini
- Spinach
- Italian Seasoning Blend: usually has thyme, basil, rosemary, parsley, etc. I love this bright and flavorful Italian season mix which brings this dish to life.
- Low Sodium Vegetable Stock – I always use low sodium or no-salt-added broth or stock to start, and then I can add salt or other spices later if needed. Check out more low sodium recipes here!
- Lemon Juice
How Do I Make Pasta Fagioli Soup with out Tomatoes?
- Cook pasta according to package instructions. Drain and set aside.
- In a large pot, heat 1 tablespoon of the olive oil. Add the garlic, celery, and zucchini, and sauté for 7-8 minutes over low heat to soften the vegetables. Add the white beans, low sodium vegetable stock, Italian seasoning blend, salt, and bring to a boil.
- Once boiling, reduce heat to low. Simmer the soup for about 20 minutes until celery and zucchini are tender.
- Add the lemon juice and the cooked to the soup, and stir well to combine.
- Once ready to serve, drizzle the remaining tablespoon of olive oil and a sprinkle of fresh parmesan cheese on top for a velvety finish.
Hearty Soup Recipes You May Enjoy
- Avgolemono Soup with Orzo Recipe (Greek Lemon Soup)
- Vegetarian French Onion Soup Recipe
- Potato Soup with Coconut Milk Recipe
- Instant Pot Tortellini Soup Recipe
- Lentil Soup with Potatoes Recipe
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White Pasta Fagioli with Spinach
Equipment
- Large Pot
Ingredients
- 8 ounces ditalini pasta or other small shaped pasta
- 2 tablespoons olive oil divided
- 3 cloves garlic minced
- 3 stalks celery chopped
- 1/2 large zucchini chopped (about 1.5 cups chopped zucchini)
- 2 14 ounce cans white beans drained and rinsed, about 3 cups
- 4 cups Vegetable Stock
- 1 tablespoon Italian seasoning
- 1/2 teaspoon Sea Salt
- 3 cups baby spinach
- 1/2 lemon juiced (about 1/4 cup)
- 1/4 cup parmesan cheese for garnish
Instructions
- Cook pasta according to package instructions. Drain and set aside.
- In a large pot, heat 1 tablespoon of the olive oil. Add the garlic, celery, and zucchini, and sauté for 7-8 minutes over low heat to soften the vegetables. Add the white beans, low sodium vegetable stock, Italian seasoning blend, salt, and bring to a boil.
- Once boiling, reduce heat to low. Simmer the soup for about 20 minutes until celery and zucchini are tender.
- Add the lemon juice and baby spinach the cooked to the soup, and stir well to combine. Spinach will wilt into the soup in a few minutes.
- Once ready to serve, drizzle the remaining tablespoon of olive oil and a sprinkle of fresh parmesan cheese on top for a velvety finish.
Video
Nutrition
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I am not a fan of zucchini. What else could I use?
Hi Carol,
You can omit the zucchini entirely if you like. To substitute, You can add carrots or other summer squash (like a yellow variety) or butternut squash in it’s place. Let me know how it turns out!
– Kelly
I enjoy a soup that is homemade tasty and nutritious. This recipe contains all my needs