About the Recipe
Traci Becker’s Pasta Fagioli is a cozy, Italian-inspired soup that brings together tender white beans, whole wheat pasta, tomatoes, vegetables, and a generous blend of classic herbs. Earthy mushrooms, zucchini, fennel seed, and garlic build depth, while spinach adds color and an extra boost of nutrients.
This plant-based version delivers the comforting richness of traditional Pasta Fagioli without excess fat or animal products. High in fiber and plant protein, it’s deeply satisfying and perfect for batch cooking. It freezes beautifully (just reserve half before adding pasta), making it an ideal meal-prep staple for busy weeks.
Finished with fresh basil and a sprinkle of cashew parmesan, this is simple, rustic comfort food that nourishes as much as it satisfies. Nutrition (Per Serving – 1/8 of recipe)
Calories: ~320–360 kcal
Fat: 3–5 g
Saturated Fat: <1 g
Carbohydrates: 60–65 g
Fiber: 12–15 g
Sugar: 8–10 g
Protein: 14–17 g
Sodium: 500–700 mg (varies by broth and canned tomatoes)
Ingredients
1 cup Onions
3 Tbsp Garlic
8 oz Diced mushrooms
1 Zucchini, finely chopped
1 Tbsp Fennel Seed
1/2 cup White Wine, optional
29 oz Diced Tomatoes
8 oz Tomato Sauce
4 cups Vegetable Broth
1 Tbsp Parsley
1 Tbsp Onion Powder
1 Tbsp Garlic Powder
3 tsp Dried basil
2 tsp Oregano
1 Tbsp Italian Seasoning
1 tsp Pepper
1/2 tsp Salt
2 cans Great Northern beans
8 oz pkg Frozen Spinach
1 pkg Whole wheat elbow macaroni
Fresh Basil, chopped
Cashew Parmesan
Preparation
1. Saute onion, garlic, fennel, zucchini and mushrooms for 5-10 minutes. Add the wine and simmer until it is reduced by 50%, approximately 10 minutes (optional).
2. Add tomatoes, spices, broth and beans. Bring to boil and let simmer for 20 minutes covered.
3. Add pasta and spinach and cook uncovered approximately 10 minutes.
4. Garnish with fresh basil & cashew parmesan cheese. NOTE For a half portion, before adding the pasta, divide the soup into 2 portions. Add only half a box of the pasta. Freeze other half of broth