Pasta e Fagioli Recipe

Why You’ll Love This Recipe

I love Pasta e Fagioli because it is filling, affordable, and packed with comforting Italian flavors. The beans give the dish a creamy texture and plenty of substance, while the pasta makes every bowl even more satisfying.

I also appreciate how flexible this recipe is. I can use different beans, adjust the vegetables, make it vegetarian, or change the amount of broth depending on the consistency I prefer. It is also a great recipe for making ahead because the flavors become even richer as they sit.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 2 tablespoons extra-virgin olive oil
• 1 medium onion, finely diced
• 2 carrots, finely diced
• 2 celery stalks, finely diced
• 3 garlic cloves, minced
• 2 tablespoons tomato paste
• 1 can (14.5 ounces) diced tomatoes
• 2 cans (15 ounces each) cannellini beans, drained and rinsed
• 4 cups vegetable or chicken broth
• 1 cup water, plus more as needed
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon dried thyme
• 1 bay leaf
• 1/4 teaspoon red pepper flakes, optional
• 1 cup ditalini or other small pasta
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon freshly ground black pepper
• 1/3 cup freshly grated Parmesan cheese
• 2 tablespoons chopped fresh parsley
• Extra Parmesan, for serving
• Extra-virgin olive oil, for serving

Directions

1. I heat the olive oil in a large pot or Dutch oven over medium heat. I add the onion, carrots, and celery and cook for about 5 to 7 minutes, stirring occasionally, until the vegetables begin to soften.
2. I add the minced garlic and cook for about 30 seconds, just until fragrant.
3. I stir in the tomato paste and cook it for 1 to 2 minutes. I like to let the tomato paste darken slightly because it gives the broth a deeper tomato flavor.
4. I add the diced tomatoes, cannellini beans, broth, water, oregano, basil, thyme, bay leaf, and red pepper flakes.
5. I bring everything to a gentle boil, then reduce the heat and let the mixture simmer for about 10 minutes.
6. For a thicker and creamier Pasta e Fagioli, I remove about 1 cup of the beans and broth, mash or blend them, and return the mixture to the pot. I can skip this step when I prefer a brothier consistency.
7. I add the ditalini and continue simmering until the pasta is al dente, stirring regularly so it doesn’t stick to the bottom of the pot. I follow the pasta package for the approximate cooking time.
8. I add a little more water or broth if the soup becomes too thick while the pasta cooks.
9. I remove the bay leaf and stir in the Parmesan and fresh parsley.
10. I taste the Pasta e Fagioli and adjust the salt and freshly ground black pepper as needed.
11. I ladle it into bowls and finish each serving with extra Parmesan, parsley, and a drizzle of extra-virgin olive oil.

Servings and Timing

This Pasta e Fagioli recipe makes approximately 6 servings. I can have it ready in about 40 minutes, although I sometimes let the broth simmer a little longer when I want the flavors to develop further.

• Prep time: 10 minutes
• Cook time: 30 minutes
• Total time: 40 minutes
• Servings: 6

Variations

Pasta e Fagioli with Pancetta

When I want a richer and more savory version, I cook diced pancetta in the pot before adding the vegetables. Once the pancetta is lightly crisp, I continue with the recipe and let its rendered fat flavor the vegetables and broth.

Vegetarian Pasta e Fagioli

I make the dish vegetarian by using vegetable broth and making sure my Parmesan or alternative cheese fits my preferences. The beans provide enough substance that I don’t miss the meat.

Pasta e Fagioli with Different Beans

Cannellini beans are my favorite choice because of their creamy texture, but I can also use borlotti, cranberry, Great Northern, or kidney beans. I sometimes combine two varieties for additional texture.

Pasta e Fagioli with Greens

I like stirring chopped kale, spinach, or Swiss chard into the pot near the end of cooking. I cook the greens just until tender before serving.

Spicy Pasta e Fagioli

When I want extra heat, I increase the red pepper flakes. I can also add a little fresh chili while cooking the vegetables.

Thicker Pasta e Fagioli

For an especially thick consistency, I mash more of the beans before adding the pasta. I can also use slightly less broth, keeping extra nearby in case I need to loosen the dish.

Storage/Reheating

I store leftover Pasta e Fagioli in an airtight container in the refrigerator for up to 3 to 4 days. I keep in mind that the pasta continues absorbing the broth as it sits, so the soup becomes much thicker after refrigeration.

When I reheat it on the stovetop, I add a splash of broth or water and warm it gently over medium-low heat. I stir occasionally and add more liquid until I reach the consistency I like.

I can also microwave individual portions. I add some broth or water before reheating and stir partway through so everything heats evenly.

If I know I’m making Pasta e Fagioli specifically for meal prep or freezing, I prefer cooking and storing the pasta separately. This helps me prevent the pasta from becoming overly soft after sitting in the broth.

FAQs

What does Pasta e Fagioli mean?

Pasta e Fagioli literally means “pasta and beans.” I think of it as a rustic Italian dish built around those two simple ingredients, with the exact preparation varying considerably between households and regions.

What type of beans should I use for Pasta e Fagioli?

I usually use cannellini beans because they are mild and creamy. Borlotti beans are another excellent choice, and I can also use Great Northern or other white beans depending on what I have available.

What pasta is best for Pasta e Fagioli?

I prefer small pasta shapes that are easy to eat with a spoon. Ditalini is a classic choice, but I can also use small shells, elbows, tubetti, or another small pasta shape.

How can I thicken Pasta e Fagioli?

I thicken Pasta e Fagioli by mashing or blending some of the beans with a little broth and stirring them back into the pot. The starch released by the pasta also naturally thickens the broth as it cooks.

Can I make Pasta e Fagioli ahead of time?

Yes. I can prepare Pasta e Fagioli ahead of time, but I prefer keeping the cooked pasta separate from the soup when possible. I combine them while reheating so the pasta maintains a firmer texture instead of absorbing too much broth.

Conclusion

Pasta e Fagioli is one of my favorite examples of how simple ingredients can create an incredibly comforting meal. I love the combination of creamy beans, tender pasta, tomatoes, vegetables, herbs, and Parmesan in a savory broth. Whether I make it thick and rustic or add extra broth for a soupier consistency, I get a hearty Italian-inspired dish that works beautifully for an easy family dinner, meal prep, or a cozy bowl on a cool day.

Pasta e Fagioli Recipe

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Pasta e Fagioli is a hearty Italian comfort dish made with creamy cannellini beans, small pasta, vegetables, tomatoes, herbs, and Parmesan in a savory broth. Serve it thick and stew-like or add extra broth for a comforting soup.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 6 servings
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 medium onion, finely diced
• 2 carrots, finely diced
• 2 celery stalks, finely diced
• 3 garlic cloves, minced
• 2 tablespoons tomato paste
• 1 can (14.5 ounces) diced tomatoes
• 2 cans (15 ounces each) cannellini beans, drained and rinsed
• 4 cups vegetable or chicken broth
• 1 cup water, plus more as needed
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon dried thyme
• 1 bay leaf
• 1/4 teaspoon red pepper flakes, optional
• 1 cup ditalini or other small pasta
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon freshly ground black pepper
• 1/3 cup freshly grated Parmesan cheese
• 2 tablespoons chopped fresh parsley
• Extra Parmesan, for serving
• Extra-virgin olive oil, for serving

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Instructions

1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery and cook for 5 to 7 minutes, stirring occasionally, until they begin to soften.
2. Add the garlic and cook for about 30 seconds, just until fragrant.
3. Stir in the tomato paste and cook for 1 to 2 minutes, allowing it to darken slightly.
4. Add the diced tomatoes, cannellini beans, broth, water, oregano, basil, thyme, bay leaf, and red pepper flakes.
5. Bring to a gentle boil, reduce the heat, and simmer for about 10 minutes.
6. For a thicker consistency, remove about 1 cup of the beans and broth, mash or blend until creamy, and return the mixture to the pot.
7. Add the ditalini and simmer according to the package directions until al dente, stirring regularly to prevent the pasta from sticking.
8. Add additional water or broth as needed if the Pasta e Fagioli becomes too thick while the pasta cooks.
9. Remove the bay leaf, then stir in the Parmesan and fresh parsley.
10. Taste and adjust the salt and freshly ground black pepper as needed.
11. Ladle into bowls and serve with extra Parmesan, parsley, and a drizzle of extra-virgin olive oil.

Notes

• For a richer version, cook diced pancetta until lightly crisp before adding the vegetables.
• For a vegetarian version, use vegetable broth and vegetarian-friendly Parmesan or a suitable alternative.
• Cannellini beans can be replaced with borlotti, cranberry, Great Northern, or kidney beans.
• Add chopped kale, spinach, or Swiss chard near the end of cooking and simmer until tender.
• For extra heat, increase the red pepper flakes or add fresh chili with the vegetables.
• For a thicker Pasta e Fagioli, mash more of the beans or use slightly less broth.
• Store leftovers in an airtight container in the refrigerator for 3 to 4 days.
• Add broth or water when reheating because the pasta will continue absorbing liquid during storage.
• For meal prep or freezing, cook and store the pasta separately to prevent it from becoming overly soft.

Nutrition

• Serving Size: 1 serving
• Calories: 365 kcal
• Sugar: 7 g
• Sodium: 790 mg
• Fat: 11 g
• Saturated Fat: 3 g
• Unsaturated Fat: 7 g
• Trans Fat: 0 g
• Carbohydrates: 53 g
• Fiber: 10 g
• Protein: 17 g
• Cholesterol: 6 mg