Pasta e Fagioli Recipe
There is nothing quite as comforting as a steaming bowl of Pasta e Fagioli. Bursting with vibrant vegetables, hearty beans, and tender pasta, this Italian classic is the kind of meal that warms you from the inside out. Whether you’re looking to recreate the cozy magic of a family trattoria or just want the ultimate easy weeknight dinner, Pasta e Fagioli brings together nourishing ingredients and big flavors in just about half an hour. It’s the culinary hug you’ll crave on busy evenings and lazy weekends alike!
Ingredients You’ll Need
Gathering your ingredients for Pasta e Fagioli couldn’t be simpler, yet each one brings an essential role to the table. The vegetables set a sweet and savory foundation, beans add creaminess and body, and pasta soaks up all the flavor for bite after satisfying bite. Here’s what you’ll need, along with a tip for making each one sing.
- Olive oil: Use a good-quality extra virgin olive oil to build a robust base and capture that true Italian flavor.
- Onion: A small yellow onion, diced finely, melts sweetly into the soup for a savory backbone.
- Carrots: Peeling and dicing the carrots adds both color and a gentle sweetness that balances the tomatoes.
- Celery: The diced celery stalks give a subtle herbal crunch and aromatic freshness.
- Garlic: Mince your garlic finely and add it just after the veggies to prevent burning and maximize flavor.
- Dried oregano: Oregano lends a classic Mediterranean earthiness—don’t skip it if you want real depth.
- Dried basil: Dried basil brings a hint of floral, almost peppery complexity that rounds out the flavor.
- Red pepper flakes (optional): For a gentle kick, toss in a pinch—just enough to enliven the dish without overwhelming it.
- Crushed tomatoes (15 oz can): Rich and tangy, this is what gives Pasta e Fagioli its signature tomatoey hug.
- Vegetable or chicken broth: Four cups adds body and savory goodness—use veggie broth to keep it vegetarian.
- Cannellini beans (15 oz can): Creamy and mild, these beans thicken the soup and soak up the aromatics.
- Red kidney beans (15 oz can): For color and a hearty bite, kidney beans are a must—drain and rinse both beans well.
- Ditalini pasta: These tiny tubes are traditional, but any small pasta shape will do in a pinch.
- Salt and pepper: Season generously and taste as you go—layers of flavor are the secret here.
- Fresh parsley: Chopped parsley at the end brings a pop of color and garden brightness.
- Grated Parmesan cheese (optional): To finish, a snowy sprinkle of cheese brings salty, nutty depth—you’ll never regret it.
How to Make Pasta e Fagioli
Step 1: Build Your Flavorful Base
Heat the olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery, and sauté them for six to eight minutes. You’re aiming for softened, fragrant vegetables—the classic soffritto that forms the backbone of so many Italian soups, and in Pasta e Fagioli, it’s where all the goodness starts. Take your time here to let the veggies release their sweetness.
Step 2: Season and Sizzle
Next, add the minced garlic, dried oregano, dried basil, and optional red pepper flakes. Stir everything together and let it cook for just one minute, until your kitchen is filled with an irresistible aroma. The key here is to let those dried herbs bloom and the garlic mellow (but absolutely don’t let it brown).
Step 3: Simmer the Tomatoes and Broth
Pour in the crushed tomatoes and the broth of your choice. Give everything a good stir, then crank up the heat and bring the soup to a gentle boil. This is where the magic happens—the vegetables, herbs, and tomatoes start melding into a luscious, aromatic base for your Pasta e Fagioli.
Step 4: Add the Beans
Once the soup is bubbling, add both the drained and rinsed cannellini and kidney beans. Lower the heat so everything simmers gently for about ten minutes. The beans add heartiness, soak up all the flavors, and help to thicken the soup beautifully. If you want a creamier texture, you can mash a cup of the beans (or blend them) and stir them right back in.
Step 5: Finish with Pasta
Time for the ditalini! Stir in the uncooked pasta and let the soup simmer for another ten to twelve minutes, or until the pasta is perfectly al dente. Stir occasionally so nothing sticks to the bottom. This step turns your Pasta e Fagioli from a hearty soup into a true one-bowl meal.
Step 6: Final Seasoning and Freshness
Taste and adjust for salt and pepper, then stir in the fresh chopped parsley just before you’re ready to serve. Don’t skip this! The parsley brings a bright, fresh note that wakes up all the other flavors and makes the dish taste vibrant and balanced.
How to Serve Pasta e Fagioli
Garnishes
The final flourish is the fun part. Traditionally, Pasta e Fagioli is topped with a generous grating of Parmesan cheese. That salty, nutty topping melts into the hot soup and adds an indulgent finish. For extra vibrancy, try a sprinkle of additional chopped parsley or a drizzle of good olive oil. If you love a little heat, a tiny pinch of red pepper flakes on top will do the trick!
Side Dishes
This soup is hearty enough to stand on its own, but it also loves company. Serve Pasta e Fagioli with thick slices of toasted rustic bread, perfect for dunking, or a simple green salad tossed with a lemony vinaigrette to lighten things up. For an extra Italian touch, offer marinated olives or a little plate of antipasti on the side.
Creative Ways to Present
If you’re hosting, ladle your Pasta e Fagioli into colorful soup bowls and top each serving table-side—it’s a little bit of theater everyone will love. For casual family nights, serve it straight from the pot at the table for a cozy, communal feel. You can even spoon it into small mugs for a warming appetizer or party snack.
Make Ahead and Storage
Storing Leftovers
Let your leftover Pasta e Fagioli cool completely, then transfer it to an airtight container and stash it in the fridge. It keeps beautifully for up to four days. The flavors meld even more overnight, making for an easy and delicious lunch the next day!
Freezing
Good news—Pasta e Fagioli freezes very well! Just keep in mind that the pasta may soften a little on thawing. If that bothers you, you can cook and freeze the soup without pasta, then add freshly boiled pasta when you’re ready to eat. Freeze in individual portions for maximum convenience, and thaw in the fridge overnight.
Reheating
To reheat, simply warm your Pasta e Fagioli gently on the stovetop over medium-low heat, stirring often. Add a splash of extra broth or water if it’s become too thick. You can also microwave individual servings in a microwave-safe bowl—just pause to stir every minute or so to heat evenly.
FAQs
What does “Pasta e Fagioli” mean?
“Pasta e Fagioli” is Italian for “pasta and beans.” It’s a beloved rustic soup that originated as peasant food, made with inexpensive pantry staples but cherished throughout Italy for its flavor and comfort.
Can I use different beans or pasta?
Absolutely! If you don’t have cannellini or kidney beans on hand, try great northern, chickpeas, or even black beans. Likewise, use any small pasta shape you like—elbow macaroni, small shells, or even broken-up spaghetti work just fine.
Is Pasta e Fagioli vegetarian?
This recipe is vegetarian if you use vegetable broth and skip the Parmesan cheese (or use a vegetarian-friendly variety). If you want to make it vegan, simply omit cheese or try a plant-based Parm substitute.
How do I thicken the soup?
If you like a thicker, almost stew-like Pasta e Fagioli, blend up a cup of the soup (including the beans) and stir it back in. The pureed beans add amazing creaminess without any cream or flour.
What if my pasta absorbs too much liquid?
That’s totally normal, especially if your soup sits in the fridge overnight. Just splash in a bit more broth or water when you reheat to return it to your desired consistency, and taste for salt again.
Final Thoughts
Whether you grew up eating Pasta e Fagioli or are tasting it for the first time, there’s something about this soup that feels like an old friend. It’s hearty, wholesome, and endlessly adaptable—so grab those pantry staples, invite a few friends over, and let yourself be embraced by this timeless Italian favorite. You’ll be amazed how easily a simple pot of Pasta e Fagioli can turn any meal into a celebration!
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Pasta e Fagioli Recipe
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
A comforting and hearty Italian soup, Pasta e Fagioli is a delicious blend of beans, pasta, and vegetables in a flavorful broth. This easy-to-make vegetarian soup is perfect for a cozy weeknight meal.
Ingredients
For the Soup:
- 2 tablespoons olive oil
- 1 small onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/4 teaspoon red pepper flakes (optional)
- 1 (15 oz) can crushed tomatoes
- 4 cups vegetable or chicken broth
- 1 (15 oz) can cannellini beans, drained and rinsed
- 1 (15 oz) can red kidney beans, drained and rinsed
- 3/4 cup ditalini pasta
- Salt and pepper to taste
- 2 tablespoons chopped fresh parsley
For Serving:
- Grated Parmesan cheese (optional)
Instructions
- Sauté Vegetables: Heat olive oil in a large pot over medium heat. Sauté onion, carrots, and celery until softened.
- Add Seasonings: Stir in garlic, oregano, basil, and red pepper flakes; cook for 1 minute.
- Cook Soup: Add crushed tomatoes and broth, bring to a boil. Stir in beans, simmer for 10 minutes. Add pasta and cook until tender.
- Season and Serve: Season with salt and pepper, stir in parsley. Serve hot, topped with Parmesan if desired.
Notes
- To make ahead, cook the pasta separately and add before serving to retain texture.
- Blend a cup of the soup for a thicker consistency.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 310
- Sugar: 6g
- Sodium: 620mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 9g
- Protein: 13g
- Cholesterol: 0mg
