Fit Pasta e Fagioli – Italian Pasta and Bean Soup

Name: Fit Pasta e Fagioli – Italian Pasta and Bean Soup
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 2
Cuisine: Italian
Ingredients: 150 g ditalini or short pasta; 400 g canned borlotti or white beans, drained; 1 onion, finely diced; 1 carrot, finely diced; 1 celery stalk, finely diced; 2 cloves garlic, minced; 400 g crushed tomatoes; 1 liter vegetable broth; 2 tbsp olive oil; 1 sprig fresh rosemary; Salt and black pepper to taste

A hearty Italian classic where pasta and beans meet in a light tomato-vegetable broth, packed with fiber and plant protein.

Total: 40 min
Servings: 2 servings
Difficulty: Easy
Calories · per serving: 330 kcal

Written by

Ecem Akkaba · Dietitian

Dietitian, graduate of İstanbul Medipol University. She develops the recipes and nutrition values on FitZen.

Updated: July 26, 2026

In short

Fit Pasta e Fagioli – Italian Pasta and Bean Soup contains 330 calories per serving: 15 g protein, 52 g carbohydrate and 8 g fat. It takes 40 minutes in total and makes 2 servings.

About this recipe

Pasta e Fagioli is one of the most comforting soups in Italian home cooking. This fully plant-based version keeps you full with bean protein and vegetable fiber while staying light.

Method

1
Heat the olive oil and sauté the onion, carrot and celery until softened, about 5 minutes.
2
Add the garlic and rosemary and cook for 1 minute until fragrant.
3
Stir in the crushed tomatoes and simmer for 5 minutes.
4
Add the beans and vegetable broth and bring to a boil.
5
Add the pasta and cook until al dente, about 10 minutes.
6
Season with salt and black pepper to taste.
7
Drizzle with a little olive oil and serve warm.

Tips

Mash a handful of the beans into the broth to make it naturally creamy.
Add a splash more broth if the soup thickens too much as it rests.
Keep it dairy-free and skip any cheese to stay fully vegan.

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