Pasta e Fagioli is the perfect cozy, comforting dish—packed with tender pasta, creamy beans, and a flavorful tomato broth. This hearty Italian soup is quick to make, loaded with vegetables, and always a crowd-pleaser. Ready in under an hour, it’s a meal that brings both warmth and satisfaction in every spoonful.
Personal Story & Background
Pasta e Fagioli holds a special place in my heart. Growing up in an Italian household, this was one of those dishes that my nonna would make whenever the weather turned chilly. It’s the kind of dish that takes me back to the comforting aroma of simmering broth filling the kitchen, and everyone gathering around the table for a cozy family meal. There are so many variations of this dish depending on the region in Italy, but what makes this version special is its perfect balance of flavors—the richness of the beans, the earthiness of the vegetables, and the warmth of the herbs.
Pasta e Fagioli translates to “pasta and beans,” and that’s essentially what it is—a simple yet flavorful soup made with pasta and beans, in a tomato-based broth. It’s not just filling, but deeply satisfying, and it’s the kind of dish that keeps you coming back for more. Though there are regional variations, I stick to a more classic approach, letting the ingredients shine without overcomplicating things. Whether you make it with cannellini beans, borlotti beans, or a combination of both, it’s sure to become a staple in your kitchen.
Ingredient Notes
Here’s what you’ll need to make this comforting soup:
- Olive Oil: Adds richness and flavor to sauté the vegetables and creates a great base for the broth.
- Onion, Carrot, and Celery: These classic “soffritto” vegetables form the aromatic base for the soup, giving it a wonderful depth of flavor.
- Garlic: A couple of cloves of garlic bring that signature Italian flavor to the broth.
- Canned Tomatoes: You can use crushed or diced tomatoes, depending on how chunky you like your soup. Make sure to get high-quality tomatoes for the best flavor.
- Beans (Cannellini or Borlotti): Both of these beans are perfect for Pasta e Fagioli. They hold up well in soup and have a creamy texture that melds beautifully with the broth.
- Pasta: Small pasta shapes like ditalini or elbow macaroni work best, as they absorb the broth and complement the beans perfectly.
- Broth: Vegetable or chicken broth is the base of the soup. Use low-sodium broth for better control over the seasoning.
- Herbs: Fresh thyme, rosemary, and a bay leaf add herbal notes to the broth, while a sprinkle of freshly grated Parmesan cheese at the end elevates the dish even more.
- Parsley: Fresh parsley adds a bright finishing touch to the soup before serving.
Substitutions and alternatives:
- Pasta: If you don’t have ditalini, small shells, orecchiette, or even broken spaghetti work well.
- Beans: You can swap out cannellini for navy beans or kidney beans if preferred. Canned beans are the quickest option, but you could also cook dried beans for a more authentic touch.
- Vegetables: Add in some zucchini or spinach for a little extra color and nutrition.
Step-by-Step Instructions
Step 1: Sauté the Vegetables
In a large pot, heat about 2 tablespoons of olive oil over medium heat. Add the diced onion, carrot, and celery, and sauté for about 5-7 minutes until softened. Stir in the garlic and cook for another minute until fragrant.
Step 2: Add Tomatoes and Broth
Next, add the canned tomatoes to the pot, breaking them up with a spoon if needed. Pour in the broth and bring the mixture to a simmer. Add the bay leaf, thyme, and rosemary, and season with salt and pepper to taste. Let it simmer for about 15 minutes to allow the flavors to develop.
Step 3: Add the Beans and Pasta
Once the broth has simmered and the flavors have melded, add the beans and pasta to the pot. Stir everything together and bring the soup back to a gentle simmer. Cook the soup for another 10-12 minutes, or until the pasta is al dente and the beans are heated through.
Step 4: Adjust the Consistency
If the soup is too thick, you can add a little more broth or water to reach your desired consistency. If you like a creamier soup, you can mash a portion of the beans with a fork and stir it back into the pot for a thicker, richer texture.
Step 5: Serve and Garnish
Once the pasta is cooked, taste the soup and adjust the seasoning with more salt and pepper, if needed. Remove the bay leaf and herb sprigs. Ladle the soup into bowls, and sprinkle with freshly chopped parsley and a generous amount of Parmesan cheese before serving.
Expert Tips for the Best Results
- Don’t Overcook the Pasta: Since the pasta will continue to cook in the soup after you add it, be sure to undercook it slightly so it doesn’t become mushy. The pasta should be al dente when added to the soup.
- Use High-Quality Tomatoes: The tomatoes are the base of the broth, so using the best-quality canned tomatoes will make a huge difference in the flavor of the soup. San Marzano tomatoes are often considered the gold standard.
- Herb Infusion: To infuse the soup with maximum flavor, tie your fresh herbs (rosemary and thyme) in a bundle with kitchen twine. This makes it easy to remove them once the soup is done, without leaving bits of herbs floating in your soup.
Serving Suggestions
Pasta e Fagioli is a meal on its own, but it pairs wonderfully with crusty bread for dipping. A simple green salad with a tangy vinaigrette balances out the richness of the soup. For a truly authentic Italian experience, serve it with a drizzle of extra virgin olive oil and a side of grated Parmesan cheese.
Storage and Reheating Tips
Leftovers can be stored in an airtight container in the fridge for up to 3 days. The soup also freezes well—just let it cool completely before transferring it to freezer-safe containers. To reheat, simply thaw in the fridge overnight and warm it gently on the stove. Add a little extra broth to loosen the soup if it has thickened too much during storage.
Frequently Asked Questions
Can I use dried beans instead of canned?
Yes, dried beans work great in this dish! You’ll need to cook them separately before adding them to the soup. Be sure to soak them overnight and cook them until tender before adding them to the broth.
What if I don’t have fresh herbs?
Dried herbs work as a substitute—just reduce the quantity by about one-third. Add them at the same stage as you would the fresh herbs.
Can I make Pasta e Fagioli in advance?
Yes, this soup actually tastes even better the next day once the flavors have had more time to meld. Just be sure to store it in an airtight container, and you might need to add a bit more broth when reheating.
Conclusion
Pasta e Fagioli is a dish that’s as comforting as it is flavorful, and once you try it, it’s sure to become a regular in your meal rotation. It’s simple, filling, and packed with ingredients that feel like a hug in a bowl. Whether you’re cooking for a family dinner or just craving something hearty on a chilly evening, this soup won’t disappoint. Give it a try, and let me know how it turns out in the comments! Enjoy!
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Pasta e Fagioli: A Hearty Italian Classic
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 5–8 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
Pasta e Fagioli is a comforting Italian soup featuring tender pasta, creamy beans, and a flavorful tomato broth. Quick to prepare and loaded with vegetables, it’s a crowd-pleaser that brings warmth and satisfaction in every spoonful.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 1 carrot, diced
- 1 celery stalk, diced
- 2 cloves garlic, minced
- 1 can (14.5 ounces) crushed or diced tomatoes
- 4 cups low-sodium vegetable or chicken broth
- 1 bay leaf
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
- 1 teaspoon fresh rosemary, chopped (or 1/2 teaspoon dried rosemary)
- Salt and freshly ground black pepper, to taste
- 1 can (15 ounces) cannellini or borlotti beans, drained and rinsed
- 1 cup small pasta shapes (such as ditalini or elbow macaroni)
- Fresh parsley, chopped, for garnish
- Freshly grated Parmesan cheese, for serving
Instructions
- Sauté the Vegetables: In a large pot, heat olive oil over medium heat. Add diced onion, carrot, and celery; sauté for 5-7 minutes until softened. Stir in minced garlic and cook for another minute until fragrant.
- Add Tomatoes and Broth: Add canned tomatoes to the pot, breaking them up if needed. Pour in the broth and bring to a simmer. Add bay leaf, thyme, rosemary, salt, and pepper. Let it simmer for about 15 minutes to develop flavors.
- Add Beans and Pasta: Stir in beans and pasta. Return to a gentle simmer and cook for 10-12 minutes, or until pasta is al dente and beans are heated through.
- Adjust Consistency: If the soup is too thick, add more broth or water to reach desired consistency. For a creamier texture, mash a portion of the beans and stir back into the pot.
- Serve and Garnish: Once pasta is cooked, adjust seasoning as needed. Remove bay leaf and herb sprigs. Ladle soup into bowls, garnish with chopped parsley, and sprinkle with freshly grated Parmesan cheese before serving.
Notes
- Pasta Alternatives: If ditalini isn’t available, small shells, orecchiette, or broken spaghetti work well.
- Bean Options: Cannellini beans can be substituted with navy or kidney beans.
- Additional Vegetables: For extra nutrition, consider adding zucchini or spinach.
- Storage: Leftovers can be refrigerated in an airtight container for up to 3 days or frozen for longer storage. Reheat gently on the stove, adding broth if needed to adjust consistency.
Nutrition
- Serving Size: Approximately 1.5 cups
- Calories: 320
- Sugar: 6g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 5mg
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