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Pasta e Fagioli Zupa

Pasta e Fagioli Zupa

Several years ago, local food writer JM Hirsch was writing a vegan cookbook. Somehow I ended up being a test cook for some of the recipes. This hearty Italian soup was one of them and has become a family favorite. It can be thrown together in as little as 30 minutes, but gets better if it’s allowed to simmer.


  • 8 ounces whole wheat penne pasta
  • 5 cups vegetable or other broth
  • 1 can fava beans undrained- please see note below about fava beans
  • 2 sticks celery chopped
  • 3 medium tomatoes diced or 15 ounce can no-salt-added diced tomatoes, undrained
  • 1 teaspoon fresh ground black pepper
  • 2 teaspoons fresh oregano 3/4 t if using dried
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon paprika
  • Red pepper flakes start with ¼ teaspoon and adjust to taste


  1. Combine all ingredients in a large pot and bring to a simmer. Reduce heat to low, cover and allow to simmer for 30 minutes. Pasta should be very soft when done.
  2. If you have leftovers, you may need to add additional 1-2 cups water or broth.

Recipe Notes

I always use fava beans but to be honest, they are quite odd. If you are not adventurous in the food department, substitute a 15 ounce can of kidney beans or any combination of your favorite beans.