Traditional Italian Pasta e Fagioli

Why You’ll Love This Recipe

You’ll love this Pasta e Fagioli for its rich, homestyle flavor and satisfying texture. It’s wholesome, budget-friendly, and easy to make with pantry staples. The combination of beans and pasta delivers a delicious balance of protein and carbohydrates, making it a filling vegetarian meal—or a perfect base for adding Italian sausage if you prefer. It’s cozy, nourishing, and tastes even better the next day.

Ingredients

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

• Olive oil
• Yellow onion, diced
• Carrots, diced
• Celery stalks, diced
• Garlic cloves, minced
• Canned diced tomatoes
• Tomato paste
• Cannellini beans (or a mix of cannellini and kidney beans), drained and rinsed
• Vegetable or chicken broth
• Ditalini or small elbow pasta
• Dried oregano
• Dried thyme or Italian seasoning
• Bay leaf
• Fresh parsley, chopped
• Salt and black pepper
• Grated Parmesan cheese, for serving

Directions

1. Sauté the vegetables: In a large pot, heat olive oil over medium heat. Add onion, carrot, and celery. Cook for 5–7 minutes until softened.
2. Add garlic and seasonings: Stir in garlic, oregano, thyme, and a pinch of salt. Cook for another minute until fragrant.
3. Add tomatoes and broth: Stir in the tomato paste, diced tomatoes, and broth. Bring to a simmer.
4. Add beans: Mix in the beans and bay leaf. Simmer uncovered for 15–20 minutes, allowing the flavors to blend.
5. Cook the pasta: Meanwhile, cook the pasta separately until al dente. Drain and set aside.
6. Combine and finish: Add the pasta to the soup. Season with salt and pepper to taste. Remove the bay leaf, sprinkle with fresh parsley, and serve with grated Parmesan.

Servings and timing

This recipe serves 6 and takes about 45 minutes total—15 minutes for preparation and 30 minutes for cooking.

Variations

• Add meat: Stir in cooked Italian sausage or pancetta for extra depth and richness.
• Use different beans: Try borlotti, navy, or great northern beans for a twist.
• Spicy kick: Add a pinch of red pepper flakes or a drizzle of chili oil before serving.
• Vegan version: Use vegetable broth and skip the Parmesan, or substitute with a vegan alternative.
• Creamier texture: Mash a portion of the beans before adding them to the pot to thicken the soup naturally.

Storage/Reheating

Pasta e Fagioli stores beautifully. Keep leftovers in an airtight container in the refrigerator for up to 4 days. The pasta tends to absorb the broth, so add a splash of water or broth when reheating. Warm gently on the stove over medium heat until hot. For longer storage, freeze the soup without pasta for up to 2 months, then add freshly cooked pasta when serving.

FAQs

1. What does “Pasta e Fagioli” mean?

It translates to “pasta and beans,” a classic Italian dish known for its hearty, rustic flavors.

2. Can I use dry beans instead of canned?

Yes, soak dry beans overnight, then cook them until tender before adding to the soup.

3. What type of pasta works best?

Small shapes like ditalini, elbow macaroni, or small shells are traditional and hold up well in the soup.

4. Can I make it gluten-free?

Absolutely—just use gluten-free pasta, and the recipe remains just as delicious.

5. How thick should Pasta e Fagioli be?

It should be thick and hearty, more like a stew than a thin soup. You can adjust the consistency with extra broth if desired.

6. Can I make this recipe ahead of time?

Yes, it actually tastes better the next day as the flavors meld together. Store the pasta separately to prevent it from becoming too soft.

7. Is Pasta e Fagioli vegetarian?

Yes, if made with vegetable broth and without meat, it’s naturally vegetarian.

8. What’s the difference between Pasta e Fagioli and minestrone?

Pasta e Fagioli focuses on beans and pasta, while minestrone includes more vegetables and sometimes potatoes.

9. Can I add greens to this soup?

Yes, spinach, kale, or Swiss chard make delicious additions added near the end of cooking.

10. How do I make it more flavorful?

Use a Parmesan rind in the broth while simmering, and don’t skip sautéing the aromatics—it builds the base of flavor.

Conclusion

Traditional Italian Pasta e Fagioli is a comforting, timeless dish that captures the heart of Italian home cooking. Its blend of tender beans, pasta, and savory tomato broth makes it the ultimate cold-weather comfort food. Simple, hearty, and endlessly customizable, this soup is a bowl of pure Italian warmth and tradition.

Traditional Italian Pasta e Fagioli

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Traditional Italian Pasta e Fagioli is a comforting, rustic soup made with tender pasta, creamy beans, aromatic vegetables, and a savory tomato broth. This hearty Italian classic delivers rich flavor and wholesome nourishment in every spoonful — perfect for cozy dinners and family meals.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 6 servings
• Category: Soup
• Method: Simmered
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

• 2 tbsp olive oil
• 1 yellow onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 can (14.5 oz) diced tomatoes
• 1 tbsp tomato paste
• 2 cans (15 oz) cannellini beans, drained and rinsed
• 4 cups vegetable or chicken broth
• 1 cup ditalini or small elbow pasta
• 1 tsp dried oregano
• 1/2 tsp dried thyme or Italian seasoning
• 1 bay leaf
• 2 tbsp chopped fresh parsley
• Salt and black pepper, to taste
• Grated Parmesan cheese, for serving

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Instructions

1. Sauté the vegetables: Heat olive oil in a large pot over medium heat. Add onion, carrot, and celery, and cook for 5–7 minutes until softened.
2. Add garlic and seasonings: Stir in garlic, oregano, thyme, and a pinch of salt. Cook for 1 minute until fragrant.
3. Add tomatoes and broth: Stir in tomato paste, diced tomatoes, and broth. Bring to a simmer.
4. Add beans: Mix in the beans and bay leaf. Simmer uncovered for 15–20 minutes to allow the flavors to meld.
5. Cook the pasta: In a separate pot, cook pasta until al dente. Drain and set aside.
6. Combine and finish: Add cooked pasta to the soup. Season with salt and pepper to taste, remove bay leaf, and stir in fresh parsley.
7. Serve: Ladle into bowls and top with grated Parmesan cheese.

Notes

• For a thicker soup, mash a portion of the beans before adding to the pot.
• To prevent soggy pasta, cook and store it separately when making ahead.
• Add a Parmesan rind during simmering for deeper umami flavor.
• Use gluten-free pasta for a gluten-free version.
• Spinach or kale can be stirred in at the end for added nutrition.

Nutrition

• Serving Size: 1 bowl
• Calories: 320
• Sugar: 6g
• Sodium: 780mg
• Fat: 8g
• Saturated Fat: 1.5g
• Unsaturated Fat: 5.5g
• Trans Fat: 0g
• Carbohydrates: 52g
• Fiber: 10g
• Protein: 13g
• Cholesterol: 5mg