Pasta e Fagioli

Why You’ll Love This Recipe

• A traditional Italian comfort food with rich flavors

• Affordable ingredients that create a filling meal

• Vegetarian-friendly (or can be adapted with meat)

• Great for meal prep—tastes even better the next day

• Perfect balance of pasta, beans, and a savory broth

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Small pasta (such as ditalini, elbow, or small shells)

• Olive oil

• Onion (diced)

• Carrots (chopped)

• Celery (chopped)

• Garlic (minced)

• Crushed tomatoes (canned)

• Tomato paste

• Chicken or vegetable broth

• Cannellini beans (cooked or canned, drained and rinsed)

• Red kidney beans (cooked or canned, drained and rinsed)

• Dried Italian seasoning or fresh herbs (oregano, basil, thyme)

• Bay leaf

• Salt and black pepper

• Grated Parmesan cheese (for serving)

• Fresh parsley (chopped, for garnish)

Directions

1. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook until softened, about 5 minutes.

2. Stir in garlic and tomato paste, cooking for another minute until fragrant.

3. Add crushed tomatoes, broth, beans, Italian seasoning, bay leaf, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20 minutes.

4. In a separate pot, cook pasta until just al dente. Drain and set aside.

5. Add the pasta to the soup and simmer for 5 more minutes, stirring to combine.

6. Remove the bay leaf, taste, and adjust seasonings if needed.

7. Serve hot, topped with Parmesan cheese and fresh parsley.

Servings and timing

This recipe serves 6 people.
Prep time: 15 minutes
Cook time: 35 minutes
Total time: 50 minutes

Variations

• Use chickpeas or borlotti beans instead of cannellini or kidney beans.

• Add spinach or kale for extra nutrition.

• Use gluten-free pasta to make it gluten-free.

• Adjust thickness by adding more broth for a soupier consistency or reducing for a thicker stew-like version.

Storage/Reheating

Store leftovers in the refrigerator for up to 4 days. The pasta will continue to absorb liquid, so add extra broth when reheating on the stovetop or in the microwave. For freezing, store the soup without pasta (freeze for up to 3 months) and add freshly cooked pasta when serving.

FAQs

What does “Pasta e Fagioli” mean?

It means “pasta and beans” in Italian, referring to the two main ingredients in the dish.

What pasta shape is best?

Small pasta shapes like ditalini, elbows, or small shells work best.

Can I use canned beans?

Yes, canned beans make this recipe quick and easy—just rinse and drain them first.

How do I keep the pasta from getting too soft?

Cook the pasta separately and add it to individual bowls before ladling in the soup.

Can I make this in a slow cooker?

Yes, cook on low for 6–7 hours or high for 3–4 hours. Add the pasta at the end to avoid overcooking.

How do I thicken the soup?

Mash some of the beans before adding the pasta for a naturally thicker texture.

Can I make it dairy-free?

Yes, simply skip the Parmesan cheese or use a dairy-free alternative.

What’s the difference between Pasta e Fagioli and minestrone?

Minestrone usually has more vegetables and can include potatoes or zucchini, while Pasta e Fagioli focuses mainly on pasta and beans.

Can I add wine to the soup?

Yes, deglaze the vegetables with a splash of white or red wine before adding the tomatoes for extra flavor.

Conclusion

Pasta e Fagioli is a timeless Italian classic that’s simple, hearty, and packed with flavor. With its combination of pasta, beans, and a savory tomato broth, it’s a dish that brings comfort and warmth to any table. Whether served as a starter or a full meal, this recipe is easy, affordable, and endlessly adaptable.

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