Pasta E Fagioli is a hearty and comforting Italian soup that perfectly blends tender pasta and creamy beans in a savory broth rich with garlic, herbs, and tomatoes. This traditional dish offers a rustic, homestyle appeal with its satisfying textures and robust flavors, making it an ideal meal for chilly evenings or anytime you crave a warming, nourishing bowl of goodness.
Why You Will Love This Recipe
You will love this pasta e fagioli recipe because it strikes a perfect balance between simplicity and depth of flavor. The combination of al dente pasta and soft beans creates a wonderful mouthfeel, while the aromatic garlic, fresh herbs, and a touch of tomato bring vibrant, comforting notes to the broth. It’s incredibly easy to prepare, requiring mostly pantry staples, making it perfect for busy weeknights or last-minute dinners. Additionally, it fits well into vegetarian and plant-based lifestyles, especially when made without meat, offering a protein-rich, wholesome meal that’s both filling and nutritious.
Tips and Tricks
- Use small pasta shapes like ditalini or elbow macaroni to ensure the pasta cooks evenly and fits nicely on the spoon.
- Rinsing canned beans before adding them to the soup helps reduce excess sodium and prevents the broth from becoming too thick.
- Add the pasta towards the end of cooking to avoid overcooking and turning it mushy.
- To enhance flavor, sauté the garlic and onions until golden before adding liquids.
- For a creamier texture, lightly mash some of the beans in the pot with the back of a spoon.
- Fresh herbs like rosemary or thyme can be added whole and removed before serving for subtle aroma without overpowering the dish.
Make Ahead Tips
You can prepare the bean base and sautéed aromatics a day ahead and refrigerate in an airtight container. The soup can be assembled and cooked fully just before serving, adding the pasta fresh. Cooked pasta can be stored separately for up to 2 days but avoid mixing it into the soup too early to prevent sogginess. The soup itself tastes even better the next day, as the flavors meld beautifully overnight.
Recipe Variations
- Add pancetta or Italian sausage for a meaty version.
- Substitute cannellini beans with borlotti or kidney beans.
- Use vegetable broth for a vegetarian version or chicken broth for more depth.
- Spice it up with red chili flakes or a dash of hot paprika.
- Swap pasta for gluten-free varieties or use tiny pasta shapes like stelline for children.
- Stir in a handful of spinach or kale towards the end for extra greens.
How to Serve
Serve pasta e fagioli hot in rustic bowls, drizzled with extra virgin olive oil and sprinkled with freshly grated Parmesan or Pecorino cheese. Garnish with torn fresh basil or parsley leaves for color and brightness. A side of crusty Italian bread or garlic bread is perfect for soaking up the flavorful broth. For a finishing touch, add a pinch of freshly cracked black pepper or a squeeze of lemon to brighten the soup.
Pairing Suggestions
Pair this comforting soup with a glass of medium-bodied Italian red wine like Chianti or Montepulciano. For a non-alcoholic option, a sparkling water with a slice of lemon complements the meal well. Side dishes such as a light arugula salad with lemon vinaigrette or roasted vegetables enhance the rustic appeal. Finish your meal with a classic Italian dessert like biscotti or panna cotta for a sweet contrast.
How to Store
Store leftover pasta e fagioli in an airtight container in the refrigerator for up to 4 days. If you plan to freeze, omit adding the pasta beforehand; freeze the soup base separately in freezer-safe containers for up to 3 months. When reheating, warm gently on the stove, adding fresh pasta if frozen without pasta. Avoid microwave reheating for best texture, stirring occasionally to prevent sticking.
Equipment Needed
- Large heavy-bottomed pot or Dutch oven for cooking the soup evenly.
- Wooden spoon or ladle for stirring.
- Measuring cups and spoons for precise ingredient quantities.
- Fine mesh strainer for rinsing beans.
- Optional: Immersion blender if you want to mash some beans for creaminess.
Dietary Adaptations
- Vegan: Use vegetable broth, omit cheese or substitute with nutritional yeast.
- Gluten-free: Use gluten-free pasta varieties.
- Dairy-free: Skip cheese or use dairy-free cheese alternatives.
- Nut-free: This recipe is naturally nut-free.
- Low sodium: Use low-sodium broth and rinse canned beans thoroughly.
- Low carb: Replace pasta with finely chopped cauliflower or omit pasta entirely.
Seasonal Adaptations
- Summer: Use fresh, ripe tomatoes instead of canned for a brighter flavor.
- Fall/Winter: Opt for canned tomatoes and dried beans for convenience and heartiness.
- Spring: Add fresh peas or fava beans for a seasonal twist.
- Winter: Incorporate root vegetables like carrots or celery root to deepen the soup’s body.
Recipe FAQs
Q: Can I use dried beans instead of canned?
A: Yes, soak and cook dried beans beforehand; they add a richer texture but require extra prep time.
Q: How long does pasta e fagioli take to cook?
A: About 30-40 minutes total; pasta is added in the last 10 minutes.
Q: Can I make this soup in a slow cooker?
A: Absolutely! Sauté aromatics first, then add ingredients to the slow cooker and cook on low for 6-8 hours.
Q: What pasta is best for pasta e fagioli?
A: Small shapes like ditalini, elbow macaroni, or small shells work best.
Q: How thick should the broth be?
A: It should be slightly brothy but thickened by beans; mash some beans for creaminess if desired.
How To Make pasta e fagioli recipe
Pasta E Fagioli
Pasta E Fagioli is a hearty and comforting Italian soup that perfectly blends tender pasta and creamy beans in a savory broth rich with garlic, herbs, and tomatoes.
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 carrot, diced
- 1 celery stalk, diced
- 1 (14 oz) can diced tomatoes
- 4 cups vegetable or chicken broth
- 1 (15 oz) can cannellini beans, drained and rinsed
- 1/2 cup small pasta (ditalini or elbow macaroni)
- 1 teaspoon dried oregano
- 1 teaspoon fresh rosemary, chopped (or 1/2 teaspoon dried)
- Salt and freshly ground black pepper, to taste
- Fresh parsley or basil, for garnish
- Grated Parmesan cheese, for serving (optional)
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, carrot, and celery. Sauté for about 5-7 minutes until softened and translucent.
- Add minced garlic and cook for another 1-2 minutes until fragrant, stirring constantly to prevent burning.
- Stir in the diced tomatoes, oregano, and rosemary. Cook for 3-4 minutes to let the flavors meld.
- Pour in the broth and bring the mixture to a gentle boil. Reduce heat and simmer for 15 minutes to develop the soup base.
- Add the rinsed cannellini beans to the pot. Simmer for another 10 minutes. Optionally, use a wooden spoon to mash some beans against the side of the pot for a thicker texture.
- Add the pasta and cook according to package instructions (usually 7-10 minutes), stirring occasionally to prevent sticking.
- Season with salt and pepper to taste. Remove from heat once pasta is al dente and beans are tender.
- Ladle into bowls and garnish with fresh parsley or basil and a sprinkle of grated Parmesan if desired. Drizzle with a little olive oil before serving.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 339Total Fat 8gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 6gCholesterol 2mgSodium 683mgCarbohydrates 53gFiber 15gSugar 9gProtein 15g
dinnerbytes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although dinnerbytes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thoughts
Making pasta e fagioli at home is a rewarding experience that brings a taste of traditional Italian comfort food to your table with minimal effort. This recipe’s blend of simple ingredients and classic techniques ensures a flavorful, hearty meal that satisfies on every level. Whether you’re cooking for family or meal prepping for the week, this soup is versatile, nourishing, and endlessly adaptable. Enjoy the warmth and rustic charm of pasta e fagioli as a staple in your home-cooked repertoire. Buon appetito!
