Vegetarian Pasta Fagioli in a bowl

Vegetarian Pasta Fagioli with Mushrooms

Vegetarian Pasta Fagioli replaces the meat with chopped and sauteed mushrooms. Not only is it delicious, but lower in fat and calories too!
Course Soup
Cuisine Italian
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 servings
Calories 307kcal
Author Marjory Pilley


  • 8 ounces mushrooms cleaned and finely chopped in food processor or with a knife
  • 2 ounces ditali pasta or macaroni elbows; about 2 cups cooked el dente
  • 1 Tablespoon olive oil
  • ½ cup onion diced
  • ½ cup celery diced
  • ½ cup carrot thinly sliced
  • 3 garlic cloves minced
  • 28 ounce diced tomatoes I used 1 box
  • 1 cup red kidney beans half of 15.8 ounce can; drained and rinsed*
  • 1 cup Great Northern beans half of 15.8 ounce can; drained and rinsed*
  • 1 cup tomato sauce
  • ½ cup tomato juice
  • 2 teaspoons vinegar
  • ½ teaspoon salt
  • ½ teaspoon oregano dried
  • ½ teaspoon basil dried
  • ¼ teaspoon pepper
  • ¼ teaspoon thyme dried
  • Garnish with cheese if desired


  • Prepare ingredients as indicated.
  • Heat 1 Tablespoon of olive oil in a large pot over medium heat.
  • Add mushrooms, onion, celery, carrot and garlic to pot and cook for about 5 minutes or until vegetables are softened.
  • Add remaining ingredients to the pot and cook until heated through, about 10 minutes.
  • Reduce heat and simmer for about 10 minutes more.
  • Top with cheese, if desired.


Use the other half of the beans to make a batch for the freezer. While you have everything out, fill up a plastic bag that seals with the ingredients. Or, double the recipe and freeze the leftovers.


Calories: 307kcal | Carbohydrates: 55g | Protein: 15g | Fat: 5g | Sodium: 905mg | Potassium: 1521mg | Fiber: 12g | Sugar: 15g | Vitamin A: 3560IU | Vitamin C: 33.9mg | Calcium: 140mg | Iron: 5.9mg