Traditional Italian Pasta e Fagioli

Why You’ll Love This Recipe

Traditional Pasta e Fagioli is a perfect one-pot meal—nutritious, warming, and budget-friendly. It’s packed with fiber and plant-based protein from the beans, and it gets its depth of flavor from sautéed vegetables, olive oil, and fresh herbs. Whether you’re serving it as a main course or a starter, it’s comforting, filling, and easy to make with pantry staples.

Ingredients

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

• Olive oil
• Onion
• Carrot
• Celery
• Garlic
• Canned cannellini beans or borlotti beans
• Tomato paste
• Crushed tomatoes or diced tomatoes
• Small pasta (such as ditalini, elbow, or tubetti)
• Vegetable broth or water
• Fresh rosemary or thyme
• Bay leaf
• Salt and black pepper
• Fresh parsley (optional for garnish)
• Parmesan cheese (optional for serving)

Directions

1. Sauté Aromatics: In a large pot, heat olive oil over medium heat. Add chopped onion, carrot, and celery. Sauté for 5–7 minutes until softened. Stir in garlic and cook for another minute.
2. Add Tomato Base: Stir in tomato paste and cook for 1–2 minutes to deepen the flavor. Then add crushed tomatoes and stir to combine.
3. Simmer with Beans and Herbs: Add drained beans, vegetable broth, rosemary, bay leaf, salt, and pepper. Simmer for 15–20 minutes to allow flavors to meld.
4. Cook the Pasta: Stir in the dry pasta and cook directly in the soup until al dente, adding more broth or water as needed if it becomes too thick.
5. Adjust Seasoning: Remove the bay leaf and herb stems if using fresh. Taste and adjust seasoning with more salt and pepper if needed.
6. Serve: Ladle into bowls and top with chopped parsley and freshly grated Parmesan cheese if desired. Serve hot with crusty bread.

Servings and timing

This recipe serves 4–6.
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes

Variations

• Meaty Version: Add pancetta or Italian sausage for a richer, non-vegetarian version.
• Thicker Texture: Mash some of the beans in the pot for a creamier consistency.
• Spicy Kick: Add red pepper flakes while sautéing the garlic.
• Gluten-Free: Use gluten-free pasta or replace pasta with rice or quinoa.
• No Tomato: For a white version, omit tomatoes and add more herbs and garlic.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.

Pasta may absorb liquid over time, so add a splash of water or broth when reheating on the stovetop or in the microwave until warmed through.

FAQs

What does “Pasta e Fagioli” mean?

It translates to “pasta and beans” in Italian and is pronounced pah-stah eh fah-joh-lee.

Can I use dry beans?

Yes. Soak and cook dry beans in advance, then use about 1 ½ cups cooked beans per can.

Should I cook the pasta separately?

Traditionally, the pasta is cooked in the soup, but you can cook it separately to avoid it becoming mushy in leftovers.

What type of pasta is best?

Small shapes like ditalini, tubetti, or elbows work well and hold up nicely in soup.

Is Pasta e Fagioli vegetarian?

Yes, this version is vegetarian. Just be sure to use vegetable broth and skip the cheese for a vegan version.

Can I freeze Pasta e Fagioli?

It’s best fresh, but it can be frozen. The pasta may soften, so consider freezing the soup without the pasta and adding it when reheating.

What herbs are traditional?

Rosemary and bay leaf are common, though thyme or oregano can also be used.

Is this soup healthy?

Yes, it’s high in fiber and plant-based protein and can be made with minimal oil and salt.

Can I use canned tomatoes?

Yes, either crushed or diced tomatoes work well in this soup.

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

Minestrone includes a wider variety of vegetables and often has more broth. Pasta e Fagioli is simpler and focuses on beans and pasta.

Conclusion

Traditional Italian Pasta e Fagioli is a timeless dish full of heart, history, and flavor. With just a few ingredients, it transforms pantry staples into a soul-warming meal that’s perfect for any night of the week. Whether served as a light dinner or a cozy lunch, this comforting bowl of pasta and beans will quickly become a staple in your kitchen.

Traditional Italian Pasta e Fagioli

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Traditional Italian Pasta e Fagioli is a rustic, comforting soup made with tender beans, small pasta, and aromatic vegetables simmered in a rich tomato broth. This hearty one-pot dish is simple, flavorful, and perfect for weeknight dinners.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4–6 servings
• Category: Soup, Main Course
• Method: Stovetop
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

• 2 tbsp olive oil
• 1 medium onion, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 2 tbsp tomato paste
• 1 (14 oz) can crushed or diced tomatoes
• 2 (15 oz) cans cannellini or borlotti beans, drained and rinsed
• 4 cups vegetable broth (plus more as needed)
• 1 tsp fresh rosemary (or 1/2 tsp dried)
• 1 bay leaf
• 3/4 cup small pasta (ditalini, elbow, or tubetti)
• Salt and black pepper to taste
• Chopped fresh parsley (optional, for garnish)
• Grated Parmesan cheese (optional, for serving)

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Instructions

1. In a large pot, heat olive oil over medium heat. Add onion, carrots, and celery. Sauté for 5–7 minutes until softened.
2. Stir in garlic and cook for 1 minute until fragrant.
3. Add tomato paste and cook for 1–2 minutes, then stir in crushed or diced tomatoes.
4. Add beans, vegetable broth, rosemary, bay leaf, salt, and pepper. Simmer for 15–20 minutes to blend flavors.
5. Stir in the pasta and cook until al dente, adding more broth or water if needed to maintain soup consistency.
6. Remove bay leaf and rosemary sprig. Taste and adjust seasoning as needed.
7. Serve hot, garnished with parsley and Parmesan if using. Enjoy with crusty bread.

Notes

• For a thicker soup, mash some of the beans before adding the pasta.
• Add a pinch of red pepper flakes for a subtle heat.
• Cook pasta separately if planning to store leftovers to avoid soggy noodles.
• Use gluten-free pasta to make this recipe gluten-free.
• Skip the cheese to make it fully vegan.

Nutrition

• Serving Size: 1 bowl
• Calories: 320
• Sugar: 6g
• Sodium: 620mg
• Fat: 9g
• Saturated Fat: 1g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 48g
• Fiber: 10g
• Protein: 13g
• Cholesterol: 0mg