Pasta e Fagioli is pure Italian comfort in a bowl—hearty, rustic, and brimming with flavor in every spoonful. This beloved classic combines tender pasta, creamy cannellini beans, fresh veggies, and a savory tomato broth that will warm you up from the inside out. Whether you’re looking for a cozy weeknight dinner or a big pot to share, this recipe is the soul-soothing hug your table deserves!
Why You’ll Love This Recipe
- Hearty & Satisfying: Loaded with beans, pasta, and veggies, Pasta e Fagioli is filling enough to satisfy even the biggest appetites.
- Simple, Wholesome Ingredients: Everything goes into one pot—from pantry staples to fresh produce—making it easy to pull together and full of nourishing goodness.
- Customizable & Family-Friendly: You can adjust the veggies, beans, or spice level to turn this Italian staple into your own signature bowl.
- Make-Ahead Magic: It tastes even better the next day, so you’ll have cozy leftovers ready for lunch or a grab-and-go dinner.
Ingredients You’ll Need
Each ingredient in Pasta e Fagioli plays a starring role—layering flavor, color, and body into every spoonful. No fuss, just good ingredients coming together for a dish that’s as comforting as it is simple to make.
- Extra-virgin olive oil: The flavor foundation—use a good one for depth and silky texture.
- Yellow onion: Adds subtle sweetness as it slowly softens into the broth.
- Fennel bulb or celery ribs: Either will give a savory, aromatic backbone—choose fennel for a gentle licorice note or celery for a classic taste.
- Carrots: Bring natural sweetness and cheerful color to the pot.
- Sea salt and freshly ground black pepper: Essential for coaxing out all the savory flavors.
- Garlic: Gives a gentle, unmistakable aroma—grate it in for best results.
- Tomato paste: Intensifies the tomato base and adds a lovely richness.
- Fresh rosemary: Lends an earthy, piney aroma that infuses every bite.
- Diced tomatoes: For a bright, tangy backbone—use canned for ease.
- Cannellini beans: The heart of Pasta e Fagioli—creamy, tender, and protein-packed.
- Vegetable broth: The warm, flavorful bath that ties everything together.
- Parmesan rind (optional): This is the chef’s secret for adding rounds of savory, cheesy undertones.
- Ditalini pasta (or similar): The perfect size for scooping up with beans, fitting right onto your spoon.
- Kale or Swiss chard: For bursts of vibrant green with pleasant earthy notes—kale for more body, chard for tenderness.
- Red pepper flakes: Just a pinch gives this cozy soup a gentle lift and warmth.
Variations
One of the best things about Pasta e Fagioli is how endlessly adaptable it is—swap out ingredients, tweak the flavors, or play with texture to suit your preferences and pantry. Let this recipe be your launching point for something uniquely yours!
- Swap the Beans: Use kidney beans or borlotti beans for a heartier or more rustic twist—both are delicious alternatives to cannellini.
- Gluten-Free Friendly: Choose your favorite gluten-free pasta for a version everyone can enjoy, or add cooked rice for a grainy touch.
- Extra Greens: Wilt in spinach, escarole, or even chopped zucchini if you want to double up on veggies and texture.
- Meaty Additions: Brown diced pancetta or sausage at the start if you want a savory, smoky undertone.
- Cheesy Finish: Stir in a handful of freshly grated Parmesan or Pecorino Romano at the end for a nuttier, more decadent broth.
How to Make Pasta e Fagioli
Step 1: Build the Flavor Base
Start by gently heating the olive oil in a large pot or Dutch oven. Toss in the diced onion, fennel (or celery), carrot, salt, and plenty of black pepper. Cook, stirring from time to time, until the vegetables are meltingly soft and fragrant—about 10 to 15 minutes. This slow sauté is where the flavor magic begins, so don’t rush it!
Step 2: Add Aromatics and Tomatoes
Next, stir in the grated garlic, tomato paste, and rosemary. Sauté everything for another minute—it’ll smell incredible as the herbs and tomato paste sizzle with the veggies. Pour in the diced tomatoes and their juices, bringing the vibrant, tangy heart of the soup to life.
Step 3: Simmer Beans and Broth
Add the drained cannellini beans, vegetable broth, and Parmesan rind if you have it. Let the mixture come to a gentle simmer and cook for about 20 minutes. This melds all those layers together and builds the depth Pasta e Fagioli is famous for.
Step 4: Add Pasta and Greens
Stir in your ditalini pasta and let the soup bubble away for about 10 minutes—just long enough for the pasta to reach that perfect al dente bite. Toss in the torn kale or chard and a pinch of red pepper flakes. Let the greens wilt for several minutes, then taste and adjust seasoning as needed. Your cozy bowl is ready to serve!
Pro Tips for Making Pasta e Fagioli
- Slow Sauté for Flavor: Let the onion, fennel (or celery), and carrots cook low and slow until they’re truly soft—this sweet base is what gives Pasta e Fagioli its deep, comforting flavor.
- Don’t Overcook the Pasta: Add the pasta only when the soup is nearly ready, and keep an eye out for that perfect al dente bite—it keeps the texture lively, even after reheating.
- Cheese Rind = Secret Weapon: If you have a leftover Parmesan rind, drop it in during the simmer—it adds a rich, nuanced savor that elevates the whole dish.
- Adjust Thickness Your Way: Prefer a brothy soup? Add a splash more broth. Like it thick and hearty? Simmer a bit longer with the lid off, or mash a few beans to create a natural creaminess.
How to Serve Pasta e Fagioli
Garnishes
A generous drizzle of good olive oil, a shower of freshly grated Parmesan, and a grind or two of pepper truly make Pasta e Fagioli sing. If you’re feeling bold, try scattering a few torn basil leaves or a sprinkle of red pepper flakes for a fresh, aromatic kick right before serving.
Side Dishes
This hearty soup is a meal on its own, but nothing says “cozy Italian night” quite like warm, crusty bread—think focaccia, ciabatta, or classic sourdough, perfect for soaking up every last drop. For a lighter side, pair with a crisp green salad tossed in a simple vinaigrette.
Creative Ways to Present
Serve Pasta e Fagioli in wide, shallow bowls for rustic flair, or ladle it into cute little mugs for a casual lunch gathering. Top with a Parmesan crisp or a swirl of pesto for a modern twist, or add a few toasted croutons for irresistible crunch and contrast.
Make Ahead and Storage
Storing Leftovers
Pasta e Fagioli stores beautifully! Simply let it cool completely, then transfer to an airtight container. In the fridge, it will stay delicious for up to 4 days—just remember that the pasta will continue to soak up some broth, making each bowl even heartier.
Freezing
You can definitely freeze Pasta e Fagioli, though for the best texture, consider freezing the soup base without pasta (add fresh pasta when you reheat). Freeze in sturdy containers, leaving some space for expansion, and thaw overnight in the fridge before reheating.
Reheating
Gently reheat on the stovetop over medium-low heat, adding a splash of broth or water to loosen as needed. The flavors deepen overnight, so leftovers taste even more amazing—just stir gently so the beans and pasta stay intact!
FAQs
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Can I use dried beans instead of canned for Pasta e Fagioli?
Yes, absolutely! Soak 1 cup of dried cannellini beans overnight, then simmer until tender before adding to the soup. This adds a bit of prep time, but the creamy texture is fantastic.
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What pasta shapes work best in Pasta e Fagioli?
Ditalini is classic, but any small, tubular or short pasta works—think elbow macaroni, small shells, or even broken spaghetti. The important thing is that it’s bite-sized for easy eating alongside the beans.
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Can I make Pasta e Fagioli vegan?
Definitely—just skip the Parmesan rind and finish with vegan Parmesan or a sprinkle of nutritional yeast for a delicious, plant-based version that doesn’t skip on flavor.
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How do I prevent the pasta from getting mushy in leftovers?
If you know you’ll have leftovers, cook the pasta separately and add it to each serving. This way, the pasta holds its texture even after storing and reheating.
Final Thoughts
I can’t wait for you to bring the warmth of Pasta e Fagioli into your kitchen—it’s wholesome, satisfying, and so easy to make your own. Share it with friends, tuck into a big bowl on a cozy night, and don’t forget to save some for tomorrow—it only gets better!
Print
Pasta e Fagioli Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4 to 6 servings 1x
- Category: Stovetop
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
A comforting and hearty Italian soup, Pasta e Fagioli is a delicious blend of pasta, beans, vegetables, and broth, creating a satisfying meal in a bowl.
Ingredients
For the Soup:
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- 1 medium yellow onion, diced
- 1 small fennel bulb or 2 celery ribs, finely chopped
- 2 medium carrots, finely chopped
- 1 teaspoon sea salt, plus more to taste
- Freshly ground black pepper
- 3 garlic cloves, grated
- 1 tablespoon tomato paste
- 1 teaspoon chopped fresh rosemary
- 1 14–ounce can diced tomatoes
- 3 cups cooked cannellini beans, drained and rinsed
- 4 cups vegetable broth
- Parmesan rind, optional
- 1 cup ditalini pasta, or other small pasta
- 2 large kale or Swiss chard leaves, stemmed and torn (about 6 cups)
- Pinches of red pepper flakes
Instructions
- Sauté Vegetables: Heat olive oil in a large pot over medium heat. Sauté onion, fennel, carrots, salt, and pepper until very soft.
- Add Flavors: Stir in garlic, tomato paste, and rosemary; cook for 1 minute. Add tomatoes, beans, broth, and Parmesan rind; simmer for 20 minutes.
- Cook Pasta: Add pasta, simmer for 10 minutes until al dente. Stir in kale and red pepper flakes, cook until kale is wilted. Season and serve.
Nutrition
- Serving Size: 1 serving
- Calories: Approximately 300 kcal
- Sugar: 4g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 0mg
