Kelly JensenWhite 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!
Make White Pasta Fagioli Vegetarian for a Plant-Based Version
This vegetarian pasta fagioli with spinach is a simple way to get extra veggies in your diet. I’m all about making recipes plant-based when I can.
Vegetarian cooking does NOT have to be bland, boring, or flavorless… It’s quite the opposite when done right.
By building meals around vegetarian pantry staples and swapping in a few plant-based ingredients you can make better meals for you and your family. I made a list of my 125 favorite vegan pantry ingredients that we use on a weekly basis, and check out all my vegetarian recipes here that are on The Herbeevore. These easy and tasty recipes are fantastic meatless meals for your table.
What’s In This Vegan Fasolatha Soup Recipe?
I cook with fresh produce from my garden and from Misfits Market– they sell fantastic fruit, vegetables, & pantry staples at a discounted price. We get Misfit boxes every other week and love picking out favorite produce for delivery. Get $10 off your first box here!
- 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.
- Extra Virgin Olive Oil: I like to use this fruity olive oil which has a fantastic flavor and deep color- it’s inexpensive & I like to keep a few liters stocked up in my pantry. For the quality of oil you get, it’s an excellent value.
- Garlic
- Celery
- Ditalini Pasta – I used this classic ditalini pasta, which is a fun small pasta shape that is so perfect for soups. They also make a gluten free version you can get here, in case you avoid wheat.
- 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 like to use this low sodium vegetable stock for my recipes because it has great flavor… without all the salt. 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.
Frozen Vegetable Soup Recipes For the Win!
You can use frozen veggies for this recipe instead of fresh produce – like frozen zucchini or spinach. Frozen produce is a great option for finding fresh and flavorful vegetables in the off season. By using freezer ingredients, I can stock up when they are on sale, and use them in all kinds of great dishes. It saves me a trip to the store, and I can add amazing veggies right into the recipe.
Frozen vegetables are often picked at peak ripeness. Check out all my recipes that use Freezer Ingredients on The Herbeevore – great for those nights when you want dinner ready fast! And check out my Top 125 Plant-Based Pantry Staples for long-lasting staples that I always keep on hand.
More Hearty Soup Recipes You’ll Love!
Avgolemono Soup with Orzo Recipe (Greek Lemon Chicken Soup)
Vegetarian French Onion Soup Recipe
Potato Soup with Coconut Milk Recipe (Dairy Free)
Instant Pot Tortellini Soup Recipe (Vegetarian, High Protein)
Lentil Soup with Potatoes Recipe
Share This Pasta Fagioli with White Beans Recipe
As always, if you make this vegetarian white pasta fagioli recipe be sure to leave me a comment, rate this recipe, and tag me @theherbeevore on Instagram so I can feature you. I love seeing all your photos of my recipes!
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White Pasta Fagioli with Spinach
Equipment
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 No-Salt-Added Vegetable Stock
- 1 tablespoon Italian seasoning
- 1/2 teaspoon 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
Notes
Save Money on Organic Produce!
I get all the fresh produce for my recipes from my garden and from Misfits Market – they sell all organic produce at a super discounted price, and it’s purchased direct from the farmers. We get Misfit Market boxes every other week and love picking out our favorite seasonal produce for delivery. You can get $10 off your first $30 box by clicking here! If you think organic produce is too expensive… think again, and give Misfits Market a look!Nutrition
Or tag me @theherbeevore in your photo on Instagram!
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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