Pasta e Fagioli is an Italian dish with small pasta and beans in a, tomato broth. It’s thick, warm, and full of flavor. Just like a hug in a bowl! This dish is very popular in many Italian homes because it’s easy to make, its budget friendly, and tastes even better the next day.
The name means “pasta and beans” in Italian, but don’t be fooled by the simplicity. With a few fresh herbs, good olive oil, and a touch of garlic, this humble dish becomes something truly special. It’s great on its own or served with some crusty bread on the side.
What Is Pasta e Fagioli?
Pasta e Fagioli is a rustic Italian soup or stew that has short pasta with cooked beans, often cannellini or borlotti, in a tomato and garlic base. Depending on where you are in Italy, it can be soupy or more thick like a stew.
It started as a “peasant dish,” made from pantry staples. Each region has its own version—some use pancetta, some skip the tomatoes, others add cheese or greens. But one thing is always true: it’s hearty, delicious, and full of love.
Why I Love This Recipe?
I first had Pasta e Fagioli in a tiny trattoria in Florence. The steam rising from the bowl, the smell of garlic and basil—it was simple but so full of flavor. I remember dipping bread into the broth and thinking, “I need to learn how to make this.”
At home, I love making this dish on rainy days or when I want something cozy but easy. It all comes together in one pot, and the ingredients are things I usually have in the kitchen already. Best part? Everyone loves it, even picky eaters!
Key Ingredients & Substitutions for Pasta e Fagioli
Small Pasta: Ditalini, elbow, or any short pasta you have.
Canned Beans: Cannellini, great northern, or borlotti beans work best.
Tomatoes: Crushed or diced canned tomatoes give the soup its base.
Onion, Garlic & Celery: These give depth and aroma.
Olive Oil: For cooking the veggies and adding richness.
Broth: Use chicken or vegetable broth for more flavor.
Herbs: Fresh or dried basil, thyme, and a bay leaf.
Parmesan Rind (Optional): Add it while the soup simmers for extra umami.
Salt & Pepper: Season to taste.
Equipment You’ll Need
- Large Pot or Dutch Oven: For making the soup.
- Wooden Spoon: For stirring.
- Ladle: To serve.
- Cutting Board & Knife: To prep the vegetables.
- Can Opener: For beans and tomatoes.
- Small Grater (Optional): For grating cheese on top.
Step-by-Step Instructions for Perfect Pasta e Fagioli
Step 1: Sauté the Veggies
- Heat 2 tablespoons of olive oil in a large pot over medium heat.
- Add 1 diced onion, 2 minced garlic cloves, and 1 chopped celery stalk. Cook until soft, about 5 minutes.
Step 2: Add Tomatoes and Herbs
- Stir in 1 can (14 oz) of crushed tomatoes.
- Add 1 teaspoon dried basil, ½ teaspoon dried thyme, and 1 bay leaf. Let it simmer for a few minutes.
Step 3: Pour in the Broth
- Add 4 cups of broth and stir well. Bring to a boil.
Step 4: Add Beans
- Drain and rinse 2 cans of beans (like cannellini or borlotti). Add them to the pot.
Step 5: Cook the Pasta
- Stir in 1 cup of small pasta. Let the soup simmer until the pasta is cooked, about 10–12 minutes.
Step 6: Adjust and Serve
- Season with salt and pepper to taste. If you have a Parmesan rind, add it now and let it simmer for a few minutes more.
- Remove bay leaf before serving. Serve hot with grated cheese and a drizzle of olive oil.
Expert Tips for the Best Pasta e Fagioli
- Use good olive oil: It makes a big difference in the flavor.
- Don’t overcook the pasta: It will soak up liquid as it sits, so slightly undercooked is better.
- Make it thicker: Blend a small portion of the soup and stir it back in for a creamy texture.
- Add greens: A handful of spinach or kale at the end adds color and nutrients.
Serving Suggestions
Serve Pasta e Fagioli in deep bowls with plenty of grated Parmesan or Pecorino Romano on top. A drizzle of olive oil or fresh basil adds a nice touch. It goes really well with crusty Ciabatta bread or focaccia. Want something extra? Add a glass of red wine on the side.
Make-Ahead and Storage
Make-Ahead: You can cook the soup and store it without the pasta, then add cooked pasta just before serving.
Storage: Keep leftovers in the fridge for up to 3 days. Add a splash of broth or water to reheat.
Freezing: Freeze the soup (without pasta) for up to 2 months. Thaw, reheat, and stir in fresh pasta before serving.
Frequently Asked Questions (FAQ)
Can I use dry beans instead of canned?
Yes, soak and cook them beforehand. You’ll need about 3 cups of cooked beans.
How do I make this gluten-free?
Use gluten-free pasta and check that your broth is also gluten-free.
What’s the best pasta to use?
Ditalini, elbow macaroni, or small shells work best, but any small pasta will do.
Can I add meat?
Sure! A bit of pancetta, sausage, or ground beef can be sautéed with the onions for a meatier version.
Traditional Pasta e Fagioli (Italian Pasta and Beans)
- Total Time: 40 minutes
- Yield: 4 serving 1x
Description
Pasta e Fagioli (Italian Pasta and Beans) is a a cozy and hearty Italian dish made with pasta, beans, and a flavorful tomato broth. Easy to make and full of comfort!
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 garlic cloves, minced
- 1 celery stalk, chopped
- 1 can (14 oz) crushed tomatoes
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1 bay leaf
- 4 cups chicken or vegetable broth
- 2 cans (15 oz each) cannellini or borlotti beans, drained and rinsed
- 1 cup small pasta (like ditalini or elbow)
- Salt and pepper, to taste
- Parmesan rind (optional)
- Grated Parmesan cheese, for serving
- Extra virgin olive oil, for drizzling
- Fresh basil or parsley, for garnish
Instructions
- Heat the olive oil in a large pot over medium heat. Add the diced onion, garlic, and celery. Cook for about 5 minutes until soft and fragrant.
- Stir in the crushed tomatoes, basil, thyme, and bay leaf. Let the mixture simmer gently for 5 minutes.
- Add the broth to the pot and bring it to a boil.
- Stir in the beans and cook for another 5 minutes to let the flavors blend.
- Add the pasta and cook until tender, about 10–12 minutes. Stir occasionally to prevent sticking.
- If using a Parmesan rind, drop it in during the last few minutes of simmering.
- Season with salt and pepper to taste. Remove the bay leaf (and Parmesan rind if used).
- Serve hot, topped with grated Parmesan, a drizzle of olive oil, and fresh herbs.
Notes
For a thicker soup, mash a small amount of the beans before adding the pasta.
You can use cooked pasta instead—just stir it in right before serving to keep it from getting mushy.
If using dry beans, soak and cook them in advance before using in this recipe.
The soup thickens as it cools. Add a bit of water or broth when reheating to loosen it up.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main dish
- Cuisine: Italian
Nutrition
- Calories: 410 kcal
- Sugar: 7g
- Fat: 10g
- Saturated Fat: 2g
- Carbohydrates: 58g
- Fiber: 11g
Nutrition information
This website gives estimated nutritional information, which might change depending on the ingredients used.
It was so delicious will make again