A staple of Italian cuisine, Pasta e fagioli is warm, hearty, and packed with rich flavors. This classic Italian soup combines tender pasta, creamy beans, fresh herbs, and a savory broth for a dish that’s both filling and nutritious. Perfect comfort food for cozy nights in.
An exquisite Pasta e Fagioli, The Italian Way
There is an incredible number of recipes for this much-loved Italian classic pasta and bean dish, and everyone has an opinion on how it should be prepared. This one is mine, a version of the one my Italian mother-in-law used to make and it is nowhere near what you might find at an Olive Garden.
What we have here, instead, is long-simmered beans and tiny pasta that result in a dish that is more stew than soup, though it can be loosened with more broth to your preference. Aside from the beans and pasta, there is just a handful more of ingredients added to make this fragrant meal.
If you don’t have time or energy to cook dried beans, canned will work just fine and you’ll have a hot pot of delicious soup in no time.
This is a frugal and filling soup that is incredibly easy to make and will feed a crowd. It’s perfect for chilly evenings when you need something delicious and nourishing that will warm you from the inside out.
If you loved this recipe, be sure to try my Pasta e Ceci (Italian Pasta and Chickpea Stew) or this comforting Pastina Soup!
Recipe Ingredients And Notes
- Beans (fagioli) – Traditionally, borlotti beans, also known as Cranberry or Romano beans, are used for making pasta e fagioli. However, cannellini beans are also commonly used and easier to find. You can use a similar bean variety, canned or cooked from scratch. I would avoid black beans or kidney beans which I don’t think really work for this recipe. In this recipe, we remove some of the beans to puree them in a blender. This thickens the soup and gives it a lovely creamy and velvety texture. If you prefer a thinner broth, you can simply mash some of the beans on the side of the pot.
- Pasta – You can use any small pasta shape for pasta e fagioli. Here I used tubetti but ditalini (slightly smaller than tubetti), small shells, elbows or broken tagliatelle will all work.
- Pancetta – Salted-cured lardo is commonly used in Italy to flavor the beans. Becasue lard is hard to find, the rendered fat of pancetta, along with olive oil, is an easy, and delicious substitute. If you prefer to keep the dish vegetarian, or can’t find pancetta, simply omit it. I wouldn’t use bacon which is too smoky for this dish.
- Onion and garlic – You want to dice the onion very finely so it melts into the soup. The garlic cloves we gently smash but leave whole. I like to blend one of the garlic cloves with the beans, but remove any remaining cloves before serving the soup.
- Tomato puree – You will find many recipes that do not include any tomatoes in pasta e fagioli and you will find just as many that do. I like to add just a small amount of passata (strained tomatoes) which adds depth without overpowering the dish. You can use 2 tablespoons of tomato paste instead, if you wish.
- Fresh rosemary and parsley – I adore the flavor of fresh rosemary in my pasta e fagioli. Some of the leaves are chopped finely and the remaining sprig is added whole to the pot. Parsley is not essential, but does add more herbaceous flavor.
- Liquid – You can use water, but I prefer to use chicken or vegetable broth which adds more flavor. I like to use Better Than Bouillon (always low-sodium) particularly if using vegetable broth.
Cheese – For serving, a good dusting of grated parmesan cheese makes this pasta e fagioli even more delicious! Adding cheese as garnish is not really traditional but we love it. Grana Padano would also be lovely.
Variations And Substitutions
Make it vegan —> Pasta e fagioli makes a sublime vegan soup. Simply use water or vegetable broth and omit the cheese and pancetta.
Add carrot and celery —> If the pasta e fagioli you remember from your childhood included carrot and celery, feel free to add some. Chop 1 small carrot and 1 celery stock very, very finely and sauté along with the onion until soft.
To make it gluten-free —> Use your favorite short gluten-free pasta. I really like this brand. TIP: Most gluten-free pasta is a little more delicate than regular pasta and can become mushy if overcooked. I highly recommend you cook it separately and add to each bowl as needed.
Canned Or Dried Beans
The benefit of cooking your own beans, aside from the fact that they taste a lot better, is the starchy, nutritious broth you get which is ideal for using in the soup.
If you don’t have time to make beans from scratch, don’t let that stop you from making this lovely soup. Good quality canned beans will work beautifully. Just make sure you drain their liquid and give them a good rinse.
How To Cook Dried Beans
- Soak the beans overnight. When ready to use, drain the beans and rinse them well.
- Place the beans in a large, heavy-bottomed pot and cover with double the volume of cold water. If you’d like, but it’s not essential, add 1 celery stalk, 1 halved carrot, and 1 bay leaf. Bring to a boil over medium-high heat. Reduce to a simmer and cook for about 50 to 75 minutes, or until the beans are tender but still holding their shape. The total time will vary depending on the variety and age of the beans.
- Remove and discard the chopped vegetables and bay leaf and let the beans sit in the cooking liquid until you are ready to use them.
How To Make Pasta e Fagioli
If using dried beans, follow instructions from section above.
Heat oil over medium heat in a large, heavy pot or Dutch oven and add the pancetta. Cook for 3-4 minutes or until the pancetta has rendered most of its fat. Note: If omitting the pancetta use 1/4 cup olive oil.
Add the onions and a pinch of salt and saute until the onion is soft, 3-4 minutes. Stir in the garlic cloves, chopped rosemary parsley and red pepper flakes (if using). Cook for 1-2 minutes more or until garlic is fragrant and just turning golden. Stir in the passata and cook until it darkens slightly, about 1 minute.
Add the beans, stir, then add the liquid: you need 6 cups total from either just broth, or broth with some of the bean cooking liquid (if you cooked beans from scratch). Bring to a boil, then reduce the heat to medium-low and simmer, uncovered, for 10 minutes.
Using a ladle, or large spoon, transfer about 1 cup of the beans and a little liquid to a blender. Remove the center knob so steam can escape. Hold a kitchen towel over the opening to prevent splatters and purée until smooth. Set aside. Note: You can also use an immersion blender and blend some of the beans right in the pot. If doing this, make sure you remove the rosemary sprig first. You also want a lot of the beans left whole so don’t blend too aggressively. Just a few pulses will do.
Turn heat to medium-high. Once liquid is gently boiling, add 1 1/2 cups of short pasta. Stirring often, cook until pasta is al dente—tender but still slightly firm to the bite. TIP: Becasue you’re cooking the pasta in a bean broth, it tends to stick to the bottom of the pot so be sure to stir frequently. If the pasta seems to be absorbing too much of the liquid, add more broth or water as needed.
Stir in the reserved puréed beans. (If you’re having a hard time getting the mixture out of the blender, add some of the hot soup broth to the blender to loosen it up.) Cook for a few more minutes, until the soup is heated through.
Taste and season with a little more salt and pepper, until it tastes good to you. Note: Depending on the beans you used, you may need to add quite a bit more salt. Ladle the soup into bowls, and serve with grated parmesan cheese and a drizzle of your best extra virgin olive oil. Enjoy!
Sandra’s Top Tips
Adjust Consistency: Authentic pasta e fagioli isn’t too thick or too thin—it’s just right! If it becomes too thick, simply add some hot broth or water to loosen it up.
Avoid adding too much tomato: Pasta e fagioli is a bean soup, not a minestrone. In fact, many authentic versions don’t include tomatoes at all.
Add a parmesan rind: If you freeze pieces of parmesan rinds, this is a great place to use one. Add it to the pot when you pour in the broth.
Recipe FAQs
I like to use Borlotti, also known as cranberry beans. If you can’t find them, dried Roman (also labelled Romano) would be a great substitute. White cannellini beans are also wonderful for this pasta e fagioli, and if you can’t find any of these beans dried, canned will work perfectly.
There is no doubt that pasta e fagioli tastes better when you cook the pasta directly in the soup and this is how I always do it. The pasta itself absorbs the delicious flavors from the broth, and in turn the pasta starches help thicken the soup. But beware that doing so presents two problems: 1) You will need to stir diligently so it doesn’t stick and 2) you will need to serve the soup immediately or the pasta will continue to absorb the broth and become softer and the soup thicker.
If you anticipate leftovers, cooking the pasta separately helps avoid over-softening. Add the pasta just before serving if you’re looking to keep it al dente.
The soup naturally thickens from the starch in the pasta and beans. But for an even creamier consistency, blend a small portion of the beans as instructed in the recipe. This adds thickness without extra ingredients.
Yeas, in fact, this is a great recipe to prepare ahead as the bean soup becomes even more flavorful as it sits. Cook the bean soup as directed in recipe, then cook the pasta separately, half way through. Store the bean soup and pasta separately in the refrigerator for up to 3 days. When ready to serve, heat the bean soup gently over medium-low heat. Once the beans are warm, add the pasta and continue cooking until pasta is tender and everything is warmed through. Alternatively, you can finish cooking the pasta separately in a pot of boiling water, then add to each bowl of hot bean soup.
Serving Suggestions For Pasta e Fagioli
The soup is very filling and satisfying meal on its own, but a side of sliced focaccia or crusty bread for sopping up the broth, is never a bad idea. A simple green salad would also go well with this hearty soup.
A small bowl of pasta e fagioli could also be the perfect first course for a holiday feast.
How To Store
To store: Leftovers of pasta e fagioli can be stored in an airtight container in the refrigerator for up to two days. Note that the pasta will absorb more broth as it rests, so the soup may become thicker with time.
To freeze: If you know ahead of time you will be freezing the soup, I recommend preparing the pasta separately. Without the pasta, the soup freezes well for up to 3 months. Thaw ninth refrigerator overnight then boil some pasta separately and add it to the reheated soup.
More Hearty Soups To Try
Did you try this recipe?
Let us know your thoughts on this Pasta e Fagioli by leaving a star rating below!
Thank you!~Sandra
Pasta e Fagioli
Ingredients
- 2 1/4 cups borlotti, Romano or cannellini beans, soaked 8-12 hours, or use 3 (14-ounce) cans drained but not rinsed
- 2 tablespoons extra virgin olive oil
- 2 ounces pancetta, finely chopped
- 1 medium yellow onion, very finely diced
- Kosher salt and freshly ground black pepper
- 3 garlic cloves, lightly smashed
- 2 tablespoons chopped fresh rosemary
- 2 tablespoons chopped fresh parsley (leaves and thin stem)
- 1/4 teaspoon red pepper flakes (optional)
- 1/3 cup passata (strained tomatoes) or 2 tablespoons tomato paste
- 6 cups liquid: use all chicken or vegetable broth or 4 cups broth with 2 cups bean cooking liquid
- 1 1/2 cups small pasta, such as tubetti, ditalini, elbows or shells
- ⅓ cup freshly grated Parmigiano-Reggiano, for serving
Instructions
- If using dried, soaked beans, drain the beans and rinse them well. Place the beans in a large, heavy-bottomed pot and cover with double the volume of cold water. If you'd like, but it's not essential, add 1 celery stalk, 1 halved carrot, and 1 bay leaf. Bring to a boil over medium-high heat. Reduce to a simmer and cook for about 50 to 75 minutes, or until the beans are tender but still holding their shape. The total time will vary depending on the variety and age of the beans. Remove and discard the chopped vegetables and bay leaf and let the beans sit in the cooking liquid until you are ready to use them.
- Heat oil over medium heat in a large, heavy pot or Dutch oven and add the pancetta. Cook for 3-4 minutes or until the pancetta has rendered most of its fat. Note: If omitting the pancetta use 1/4 cup olive oil.
- Add the onions and a pinch of salt and saute until the onion is soft, 3-4 minutes. Stir in the garlic cloves, chopped rosemary parsley and red pepper flakes (if using). Cook for 1-2 minutes more or until garlic is fragrant and just turning golden. Stir in the passata and cook until it darkens slightly, about 1 minute.
- Add the beans, stir, then add the liquid: you need 6 cups total from either just broth, or broth with some of the bean cooking liquid (if you cooked beans from scratch). Bring to a boil, then reduce the heat to medium-low and simmer, uncovered, for 10 minutes.
- Using a ladle or large spoon, scoop approximately 1 cup of the beans along with a bit of their liquid into a blender. Remove the center cap from the blender lid to allow steam to escape, and cover the opening with a kitchen towel to prevent splatters. Blend until smooth, then set aside. Note: You can also use an immersion blender and blend some of the beans right in the pot. Just don't blend too aggressively, you don't want to blend too many of the beans— just a few pulses will do.
- Turn heat to medium-high. Once liquid is gently boiling, add the pasta along with 1 teaspoon salt and a few grinds of black pepper. Stirring often, cook until pasta is al dente—tender but still slightly firm to the bite. TIP: Because you're cooking the pasta in a fairly thick broth, it tends to stick to the bottom of the pot so be sure to stir frequently. If the pasta seems to be absorbing too much of the liquid, add more broth or water as needed.
- Stir in the reserved puréed beans. TIP: If you're having a hard time getting the mixture out of the blender, add some of the hot soup broth to the blender to help loosen it. Cook for a few more minutes, until the soup is heated through.
- Taste and season with a little more salt and pepper, until it tastes good to you. Note: Depending on the beans you used, you may need to add quite a bit more salt. Ladle the soup into bowls, and serve with grated parmesan cheese and a drizzle of your best extra virgin olive oil. Enjoy!
Notes
- Authentic pasta e fagioli isn’t too thick or too thin—it’s just right! If it becomes too thick, simply add some hot broth or water to loosen it up.
- There is no doubt that pasta e fagioli tastes better when you cook the pasta directly in the soup and this is how I always do it. But if you anticipate leftovers, cooking the pasta separately helps avoid over-softening. Add the pasta just before serving if you’re looking to keep it al dente.
- A note on salt – I only use Diamond Crystal Kosher salt for all my cooking and baking. Other brands, or table salt, might be saltier so err on the side of caution and use a little less.
Join the Conversation