This recipe is cozy, budget-friendly, and made with pantry staples you likely already have. It’s filling without being heavy, easy to prepare in one pot, and tastes even better the next day. Perfect for busy weeknights or relaxed family dinners, Pasta e Fagioli delivers warmth and tradition in every spoonful.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Olive oil Onion, diced Carrots, diced Celery, diced Garlic, minced Crushed tomatoes Cannellini beans or borlotti beans, drained and rinsed Vegetable or chicken broth Small pasta such as ditalini or elbow macaroni Dried oregano Dried basil Bay leaf Salt Black pepper
Optional additions Red pepper flakes Fresh parsley or basil Grated Parmesan cheese
Directions
Heat olive oil in a large pot over medium heat.
Add onion, carrots, and celery, cooking until softened.
Stir in garlic and cook briefly until fragrant.
Add crushed tomatoes, beans, broth, oregano, basil, bay leaf, salt, and pepper.
Bring to a gentle boil, then reduce heat and simmer for about 15 minutes.
Stir in the pasta and continue cooking until the pasta is tender.
Remove the bay leaf and adjust seasoning as needed.
Serve hot with optional toppings if desired.
Servings and timing
This recipe serves 4 to 6 people. Preparation time is about 10 minutes, cooking time is approximately 30 minutes, and total time is around 40 minutes.
Variations
For a heartier version, add cooked Italian sausage or pancetta. You can also blend a portion of the beans with broth to create a thicker, creamier texture. For a vegan version, use vegetable broth and skip the cheese. Spinach or kale can be stirred in during the last few minutes for extra greens.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. The soup will thicken as it sits, so add a splash of broth or water when reheating. Reheat gently on the stovetop or in the microwave until warmed through.
FAQs
Is Pasta e Fagioli a soup or a pasta dish?
It’s traditionally a soup with pasta, though the thickness can vary by preference.
What beans are best for this recipe?
Cannellini or borlotti beans are most commonly used and work best.
Can I make this ahead of time?
Yes, it’s an excellent make-ahead dish and tastes even better the next day.
Can I freeze Pasta e Fagioli?
Yes, but it’s best frozen without the pasta, as pasta can become mushy when reheated.
What pasta shape works best?
Small shapes like ditalini, elbow macaroni, or small shells are ideal.
How do I thicken the soup?
Mash or blend some of the beans and stir them back into the pot.
Is this recipe vegetarian?
Yes, as written it is vegetarian if vegetable broth is used.
Can I make it gluten-free?
Yes, simply use gluten-free pasta.
Why is my soup too thick?
The pasta absorbs liquid as it sits; add more broth to adjust consistency.
What should I serve with Pasta e Fagioli?
Crusty bread or a simple green salad pairs perfectly.
Conclusion
Pasta e Fagioli is a timeless, comforting dish that proves simple ingredients can create incredible flavor. Whether you enjoy it fresh off the stove or as leftovers the next day, this hearty classic is sure to become a regular favorite in your kitchen.
Pasta e Fagioli is a classic Italian comfort soup made with tender pasta, creamy beans, tomatoes, and aromatic herbs simmered together for a hearty, nourishing meal.
Ingredients
2 tablespoons olive oil
1 medium onion, diced
2 carrots, diced
2 celery stalks, diced
3 cloves garlic, minced
1 can (14 oz) crushed tomatoes
2 cans (15 oz each) cannellini or borlotti beans, drained and rinsed
4 cups vegetable or chicken broth
1 cup small pasta (ditalini or elbow macaroni)
1 teaspoon dried oregano
1 teaspoon dried basil
1 bay leaf
1 teaspoon salt (or to taste)
1/2 teaspoon black pepper
Red pepper flakes (optional)
Fresh parsley or basil, chopped (optional)
Grated Parmesan cheese (optional)
Instructions
Heat olive oil in a large pot over medium heat.
Add the onion, carrots, and celery and cook until softened, about 5–7 minutes.
Stir in the garlic and cook for 30 seconds until fragrant.
Add crushed tomatoes, beans, broth, oregano, basil, bay leaf, salt, and black pepper.
Bring to a gentle boil, then reduce heat and simmer for 15 minutes.
Stir in the pasta and cook until tender, about 8–10 minutes.
Remove the bay leaf and adjust seasoning as needed.
Serve hot with optional toppings if desired.
Notes
The soup thickens as it sits; add extra broth when reheating.Blend a portion of the beans for a creamier texture.Add spinach or kale during the last few minutes for extra greens.Freeze best without pasta to avoid mushy texture.
