Traditional Italian Pasta e Fagioli Recipes Without Meat

Pasta e Fagioli, also known as pasta and beans, is a beloved dish in Italian cuisine that celebrates simplicity and rich flavors. Traditionally, it is made with pasta, beans, tomatoes, and a variety of seasonings. However, for those seeking a meat-free option, there are plenty of delicious recipes that retain the hearty and comforting essence of this classic dish. Below, we explore several traditional Italian Pasta e Fagioli recipes without meat that you can easily prepare at home.

Classic Pasta e Fagioli Without Meat

This recipe focuses on the essential elements of Pasta e Fagioli, emphasizing the flavors of beans and vegetables.

• Ingredients:
  - 1 cup of small pasta (like ditalini or small shells)
  - 1 can (15 oz) of cannellini beans, rinsed and drained
  - 1 can (15 oz) of diced tomatoes with juices
  - 1 medium onion, chopped
  - 2 cloves of garlic, minced
  - 2 celery stalks, diced
  - 2 carrots, diced
  - 4 cups vegetable broth
  - 1 teaspoon dried oregano
  - Salt and pepper to taste
  - Fresh basil for garnish
  

Instructions:
1. In a large pot, heat a splash of olive oil over medium heat. Sauté the onion, garlic, celery, and carrots until they are soft, about 5 minutes.
2. Add the diced tomatoes, cannellini beans, vegetable broth, oregano, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20 minutes.
3. Stir in the pasta and cook until al dente, about 8-10 minutes.
4. Serve hot, garnished with fresh basil.

Spicy Arrabbiata Pasta e Fagioli

This variation introduces a spicy kick to the classic recipe, leveraging red pepper flakes for added heat.

• Ingredients:
  - 1 cup of small pasta (like elbow macaroni or rigatoni)
  - 1 can (15 oz) of kidney beans, rinsed and drained
  - 1 can (15 oz) of diced tomatoes
  - 1 medium onion, chopped
  - 2 cloves of garlic, minced
  - 2 tablespoons of olive oil
  - 1 teaspoon red pepper flakes
  - 4 cups of vegetable broth
  - Salt to taste
  - Fresh parsley for garnish
  

Instructions:
1. Heat olive oil in a pot over medium heat. Add the onion and garlic, cooking until translucent.
2. Stir in the red pepper flakes, followed by the diced tomatoes and kidney beans. Mix well.
3. Pour in the vegetable broth and bring to a boil. Once boiling, add the pasta and cook until al dente.
4. Adjust salt as needed and garnish with fresh parsley before serving.

Vegetable-Rich Pasta e Fagioli

This version is perfect for those who love their pasta e fagioli packed with nutritional vegetables.

• Ingredients:
  - 1 cup of rotini or any short pasta
  - 1 can (15 oz) of garbanzo beans, rinsed and drained
  - 1 can (15 oz) of diced tomatoes
  - 2 cups of spinach, chopped
  - 1 medium zucchini, diced
  - 1 medium onion, chopped
  - 2 cloves of garlic, minced
  - 4 cups of vegetable broth
  - 1 teaspoon dried thyme
  - Salt and pepper to taste
  

Instructions:
1. In a large pot, heat olive oil over medium heat. Sauté the onion and garlic until fragrant.
2. Add the zucchini and cook until slightly tender, about 4 minutes.
3. Stir in the diced tomatoes, garbanzo beans, and vegetable broth. Season with thyme, salt, and pepper, and bring to a boil.
4. Once boiling, add the pasta and cook until tender