Pasta e Fagioli Recipe tastes like a cozy Italian hug in a bowl, with tender beans, small pasta, and a rich tomato broth that feels both hearty and fresh. It suits busy weeknights, budget cooks, and anyone who wants a big pot of comfort in about 45 minutes from start to finish. I grew up in a loud Italian-American kitchen, and this version comes straight from years of tweaking my nonna’s scribbled notes.
Why You Should Try This Pasta e Fagioli Recipe
This Pasta e Fagioli recipe uses simple pantry ingredients but still tastes like you simmered it all afternoon. The beans and small pasta give it a thick, almost stew-like texture that still eats like a soup, which makes it perfect for chilly nights or meal prep lunches.
You can keep it vegetarian or add a little sausage or pancetta for extra richness. The recipe also scales easily, so you can feed two people or a whole crowd without much extra effort.
“This Pasta e Fagioli tastes like something from a tiny family trattoria on a rainy night, and I happily scraped the bowl clean. ★★★★★”
Ingredients You’ll Need
Pantry ingredients
- Olive oil, 3 tablespoons
- Use extra-virgin if you have it, but any good-tasting olive oil works.
- Canned cannellini beans, 2 cans (15 ounces each), drained and rinsed
- You can swap with great northern beans or red kidney beans.
- Canned diced tomatoes, 1 can (14.5 ounces)
- Fire-roasted tomatoes add a nice smoky depth.
- Tomato paste, 2 tablespoons
- Tube tomato paste keeps longer and tastes slightly fresher.
- Low-sodium vegetable broth or chicken broth, 6 cups
- Low-sodium broth lets you control the salt level.
- Small pasta, 1 cup dry
- Ditalini, small shells, or elbow macaroni all work well.
- Dried oregano, 1 teaspoon
- Dried basil, 1 teaspoon
- Dried thyme, 1/2 teaspoon
- Crushed red pepper flakes, 1/4 teaspoon
- Adjust or skip if you prefer mild heat.
- Kosher salt and freshly ground black pepper, to taste
Fresh ingredients
- Yellow onion, 1 medium, finely diced
- Carrots, 2 medium, diced small
- Celery stalks, 2, diced small
- Garlic cloves, 4, minced
- Fresh rosemary, 1 teaspoon, minced (or 1/2 teaspoon dried)
- Fresh parsley, 1/4 cup, chopped, plus extra for garnish
- Freshly grated Parmesan cheese, for serving
- Use a wedge of Parmigiano Reggiano if possible; it melts better and tastes richer.
- Parmesan rind, optional but highly recommended
- Drop it in the pot while simmering for extra flavor.
Protein options (optional but tasty)
- Mild Italian sausage, 1/2 pound, casings removed and crumbled
- Brown it first if you use it.
- Pancetta, 3 ounces, diced small
- Adds a savory, slightly smoky flavor.
Substitution notes
- Gluten-free: Use gluten-free small pasta and check that your broth stays gluten-free.
- Vegetarian: Use vegetable broth and skip sausage or pancetta.
- Vegan: Use vegetable broth, skip cheese and Parmesan rind, and finish with a drizzle of good olive oil instead.
Equipment list
- Large heavy-bottomed pot or Dutch oven (at least 5-quart)
- Cutting board and sharp chef’s knife
- Wooden spoon or silicone spatula
- Ladle for serving
- Measuring cups and spoons
- Small bowl for holding prepped ingredients
Tips & Tricks
- Salt in layers: Season the vegetables, then the broth, then taste again at the end so the soup tastes bright, not flat.
- Cook pasta just to al dente: Slight chew keeps the pasta from turning mushy in the hot broth.
- Keep pasta separate for leftovers: Store cooked pasta in a separate container and add it to each bowl so it does not soak up all the broth.
- Mash some beans: Lightly mash a cup of beans with a fork and stir them in to thicken the soup without cream.
- Use the Parmesan rind: Drop it into the pot while simmering, then fish it out before serving for extra savory flavor.
- Adjust thickness: Add extra broth or water if the soup thickens too much, especially when you reheat it.
- Taste at the end: Add a squeeze of lemon juice or a splash of broth at the end if the flavor needs a little lift.
How to Make Pasta e Fagioli
Step 1: Prep the vegetables and beans
Dice the onion, carrots, and celery into small, even pieces so they cook at the same rate. Mince the garlic and rosemary, and chop the parsley. Drain and rinse the canned beans, then set them aside in a bowl.
If you want a thicker texture, lightly mash about 1 cup of the beans with a fork. Keep the rest whole so the soup still has nice bites of bean.
Step 2: Brown the sausage or pancetta (optional)
Place your large pot over medium heat and add 1 tablespoon of olive oil. Add the sausage or pancetta and cook until it browns and turns slightly crisp, about 5 to 7 minutes. Stir often and break up the sausage into small pieces.
Spoon off excess fat if the pot looks too greasy, but leave about 1 tablespoon for flavor. Keep the browned bits on the bottom of the pot, since they add a lot of taste to the Pasta e Fagioli.
Step 3: Sauté the aromatics
Add the remaining olive oil to the pot, then add onion, carrots, and celery. Cook over medium heat until the vegetables soften and the onion turns translucent, about 6 to 8 minutes. Stir often so nothing sticks or burns.
Add the garlic and rosemary and cook 1 to 2 minutes more until the garlic smells fragrant. Keep the heat moderate so the garlic does not burn and turn bitter.
Step 4: Build the flavor base
Stir in the tomato paste and cook it for 1 to 2 minutes so it darkens slightly and tastes richer. Add the diced tomatoes with their juices and stir to combine. Sprinkle in the dried oregano, basil, thyme, crushed red pepper flakes, salt, and black pepper.
Scrape the bottom of the pot with your spoon to lift any browned bits. Those bits melt into the broth and give the Pasta e Fagioli a deeper flavor.
Step 5: Add beans and broth
Add the whole beans and the mashed beans to the pot. Pour in the broth and stir everything together. If you use a Parmesan rind, drop it into the pot now.
Bring the soup to a gentle boil over medium-high heat. Once it boils, lower the heat to a steady simmer and cook for 15 to 20 minutes so the flavors come together.
Step 6: Cook the pasta
While the soup simmers, bring a separate pot of salted water to a boil. Add the small pasta and cook it 1 to 2 minutes less than the package suggests, so it stays nicely al dente. Drain the pasta well.
You can stir the pasta directly into the pot if you plan to serve all the soup right away. If you want leftovers, keep the pasta in a separate container and add it to each bowl as you serve.
Step 7: Adjust thickness and seasoning
Check the soup’s thickness. If it looks too thick, add a bit more broth or water until it reaches your favorite texture. If it looks too thin, let it simmer a few more minutes with the lid slightly open.
Taste and adjust salt, pepper, and red pepper flakes. Stir in the chopped parsley and remove the Parmesan rind if you used it.
What to Serve with Pasta e Fagioli
Serve this Pasta e Fagioli with warm crusty bread or garlic bread so you can soak up the flavorful tomato and bean broth. A simple green salad with crisp lettuce, cucumbers, and a light vinaigrette balances the rich, hearty soup. You can also add roasted vegetables like broccoli or zucchini for extra color and nutrition.
For drinks, pair it with sparkling water, flavored seltzer, or a tall glass of iced tea with lemon. Kids usually love it with milk or a mild fruit juice.
Storage Options
- Fridge: Cool the Pasta e Fagioli completely, then store soup and pasta in separate airtight containers in the refrigerator for up to 4 days.
- Freezer: Freeze the soup without pasta in freezer-safe containers for up to 3 months, leaving a little space at the top for expansion.
- Reheating on stove: Reheat the soup gently in a pot over medium heat, adding a splash of broth or water if it thickened, then add cooked pasta at the end and heat through.
- Reheating in microwave: Place a portion of soup and pasta in a microwave-safe bowl, cover loosely, and heat in 45 to 60 second bursts, stirring between each round until hot.
Pasta e Fagioli Recipe
Ingredients
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion, celery, and carrots and cook, stirring often, until softened, about 6–8 minutes.
- Stir in the garlic, dried oregano, dried basil, and crushed red pepper flakes if using. Cook for 1 minute until fragrant.
- Add the diced tomatoes with their juices, broth, and water. Bring the mixture to a boil, then reduce the heat and simmer for 10 minutes.
- Stir in the cannellini beans and kidney beans. Simmer for another 5 minutes.
- Add the pasta, salt, and black pepper. Simmer, stirring occasionally, until the pasta is al dente, about 8–10 minutes. Add a splash of water or broth if the soup becomes too thick.
- Stir in the chopped parsley, taste, and adjust seasoning with additional salt and pepper if needed.
- Ladle the pasta e fagioli into bowls and top with grated Parmesan cheese if desired. Serve hot.
Notes
Approximate per 1 of 6 servings: 320 calories; fat 8 g; saturated fat 2 g; carbohydrates 52 g; fiber 10 g; sugars 8 g; protein 13 g; sodium 640 mg. Values will vary based on specific ingredients, brands, and portion size.