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Pasta E Fagioli (Gluten Free/Vegan)


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Rate this recipe 4.5/5 (4 Votes)


  • Extra Virgin Olive Oil
  • 1 red onion diced
  • 2 stalks celery diced
  • Pinch each dried basil & rosemary
  • 1 cup white cannellini beans
  • 6 cups water
  • 1 inch piece wakame soaked until soft and diced
  • 2 cups small cauliflower florets
  • 2 small zucchini diced
  • 1 cups cooked GF pasta
  • 1 cup diced greens (kale, etc)
  • small handful fresh flat leaf parsley minced


Adapted from


Step 1

Heat oil in soup pot and sauté onions and celery with a pinch of salt. When onions are soft, add beans, water and wakame. Cover and bring to a boil. Reduce heat to low and simmer for 45 minutes to and hour (If you are using canned beans cut cooking time in half). Add cauliflower and zucchini and cover and simmer until beans are soft. Season lightly with salt and stir in pasta and diced greens. Simmer 5 minutes more. Garnish with parsley.

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