Save A classic Italian soup featuring tender pasta, creamy beans, and a savory tomato broth, perfect for a cozy meal any time of year.
I first tasted Pasta e Fagioli on a chilly autumn evening while visiting family in northern Italy. The warmth of the broth combined with the creamy beans and pasta instantly became one of my go-to comfort foods.
Ingredients
- Olive oil: 2 tablespoons
- Yellow onion: 1 medium, finely chopped
- Carrots: 2 medium, diced
- Celery: 2 stalks, diced
- Garlic: 3 cloves, minced
- Cannellini beans: 1 can (15 oz / 400 g), drained and rinsed
- Borlotti or kidney beans: 1 can (15 oz / 400 g), drained and rinsed
- Small pasta: 3/4 cup (120 g), such as ditalini or elbow macaroni
- Diced tomatoes: 1 can (14 oz / 400 g)
- Vegetable broth: 4 cups (1 liter), low-sodium
- Dried oregano: 1 teaspoon
- Dried thyme: 1 teaspoon
- Chili flakes (optional): 1/2 teaspoon
- Salt and black pepper: To taste, freshly ground
- Fresh parsley: 1/4 cup, chopped
- Grated Parmesan cheese (optional): For serving
- Extra virgin olive oil: For drizzling
Instructions
- Sauté vegetables:
- Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery, and cook for about 6 minutes until softened.
- Add garlic:
- Stir in garlic and cook for 1 minute until fragrant.
- Add liquids and herbs:
- Add diced tomatoes, vegetable broth, oregano, thyme, chili flakes (if using), salt, and pepper. Bring to a simmer.
- Add beans:
- Stir in cannellini and borlotti beans. Simmer uncovered for 10 minutes to allow flavors to meld.
- Cook pasta:
- Add pasta and cook according to package instructions until al dente, about 8 minutes, stirring occasionally.
- Adjust seasoning:
- Taste and adjust seasoning as needed. If the soup is too thick, add a bit more broth or water.
- Finish soup:
- Remove from heat and stir in fresh parsley.
- Serve:
- Ladle into bowls, top with grated Parmesan and a drizzle of olive oil if desired. Serve hot.
Save 
Save On busy weeknights, my family gathers around the table for this soup, each person adding their own favorite toppings. The simple flavors make it a nostalgic meal for all of us.
Required Tools
Large soup pot, cutting board and knife, wooden spoon, and ladle ensure easy soup preparation and serving.
Allergen Information
Contains gluten if using regular pasta and dairy if using Parmesan. For gluten-free or dairy-free options, substitute with suitable alternatives.
Nutritional Information (per serving)
Calories: 340. Total Fat: 7 g. Carbohydrates: 56 g. Protein: 13 g.
Save 
Save Serve Pasta e Fagioli hot with extra Parmesan or olive oil for a truly satisfying meal. It makes delicious leftovers, perfect for cozy days ahead.
Recipe FAQ
- → What pasta works best for this dish?
Small pasta shapes like ditalini or elbow macaroni are ideal, as they cook evenly and blend well with the beans and broth.
- → Can I make this gluten-free?
Yes, substitute the traditional pasta with gluten-free alternatives to accommodate dietary needs.
- → How to achieve a richer flavor?
Adding a Parmesan rind while simmering boosts flavor depth; remove it before serving.
- → Is this dish suitable for vegans?
Omit the Parmesan or use a plant-based alternative to make it vegan-friendly.
- → How to store leftovers?
Store in a sealed container in the refrigerator. Reheat gently, adding broth or water to maintain the desired consistency.
- → Can I adjust the spice level?
Yes, include or omit chili flakes according to your heat preference without altering the core flavors.