You know those nights, right? The ones where the weather outside is just begging for something warm and soulful to fill your belly, and the thought of anything complicated makes you want to just order pizza? Yeah, those are the nights I practically live for this pasta e fagioli. It’s more than just a soup; it’s like a hug in a bowl. Honestly, it’s my go-to when I’m craving something hearty but don’t have hours to spare. It reminds me so much of my Nonna’s kitchen – the comforting aroma that would waft through the house, and the way she’d always ladle an extra spoonful for me. It’s got all the savory goodness of a stew but with the delightful texture of pasta and beans, making it incredibly satisfying. Forget those watery, bland versions you might have encountered; this one is rich, flavorful, and surprisingly easy to whip up, even on your busiest evenings.
What is Pasta e Fagioli?
So, what exactly *is* pasta e fagioli? The name literally translates from Italian to “pasta and beans.” Simple, right? But oh, it’s so much more than just throwing those two ingredients into a pot. Think of it as a rustic, hearty Italian peasant soup that’s been elevated to something truly special. It’s not quite a soup, not quite a stew, but somewhere wonderfully in between. Traditionally, it’s made with a base of tomatoes, broth, and a medley of beans, often including cannellini or borlotti beans. Then, of course, comes the pasta! Tiny little shapes are usually preferred, like ditalini or elbow macaroni, so they mingle perfectly with the beans and broth. It’s the kind of dish that feels ancient and new all at once, a true testament to how simple, good ingredients can create something absolutely magical. It’s Comfort Food at its finest, really.
Why you’ll love this recipe?
There are so many reasons why this pasta e fagioli recipe has become a staple in my kitchen, and I just know you’re going to adore it too. First off, the flavor! It’s this incredible symphony of savory, slightly sweet tomato, earthy beans, and aromatic herbs. It’s deep and satisfying without being heavy. And the texture? Oh, it’s perfect. The tender beans, the slightly chewy pasta, and that rich, flavorful broth just meld together beautifully. What I love most about this recipe is its incredible simplicity. You can honestly have this on the table in under an hour, making it a lifesaver on busy weeknights. Plus, it’s incredibly budget-friendly. Beans, pasta, and pantry staples – these are ingredients that won’t break the bank, but they deliver maximum flavor. It’s also wonderfully versatile. Feeling a bit under the weather? Serve it brothier. Craving something heartier? Add a few extra beans or a sprinkle of Parmesan. My kids actually ask for this all the time, which is a win in my book because it’s packed with good stuff. It truly stands out because it captures that authentic, homemade Italian flavor that you just can’t get from a can. It’s the kind of dish that makes you feel good from the inside out.
How do I make Pasta e Fagioli?
Quick Overview
Making this pasta e fagioli is surprisingly straightforward. We’ll start by building a flavorful base with some aromatics, then simmer everything together until the beans are tender and the flavors have married beautifully. The pasta cooks right in the soup, absorbing all those delicious juices, which makes it extra special. It’s a one-pot wonder that comes together with minimal fuss, and the results are always spectacular. Trust me, you don’t need to be a gourmet chef to nail this one!
Ingredients
For the Hearty Base:
2 tablespoons olive oil – Good quality olive oil makes a difference here, so use what you have that you enjoy!
1 large onion, finely chopped – Yellow or sweet onion works best for a mellow sweetness.
2 carrots, peeled and finely chopped – These add a lovely natural sweetness and a pop of color.
2 celery stalks, finely chopped – The holy trinity of soup bases, don’t skip it!
4 cloves garlic, minced – More garlic is always better, in my opinion!
1 teaspoon dried oregano – Or use fresh if you have it, about 1 tablespoon chopped.
1/2 teaspoon dried thyme – Again, fresh is great too!
1/4 teaspoon red pepper flakes (optional) – Just a pinch to add a little warmth.
1 (28 ounce) can crushed tomatoes – Fire-roasted crushed tomatoes add an extra layer of flavor.
6 cups vegetable broth or chicken broth – Use your favorite; low-sodium is fine so you can control the salt.
2 (15 ounce) cans cannellini beans, rinsed and drained – Or you can use a mix of cannellini and kidney beans.
1 cup small pasta, such as ditalini, elbow macaroni, or small shells – These small shapes are perfect for this soup.
Salt and freshly ground Black Pepper to taste – Seasoning at the end is key!
For Garnishing (Optional, but Highly Recommended!):
Freshly grated Parmesan cheese – A must for that salty, nutty finish.
Fresh parsley, chopped – For a burst of freshness and color.
A drizzle of extra virgin olive oil – Just to finish it off beautifully.
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
Grab your largest pot or Dutch Oven – the one you love for making big batches of soup. Heat the olive oil over medium heat. You want it warm enough to sizzle gently when you add the vegetables, but not so hot that it smokes.
Step 2: Mix Dry Ingredients
This recipe doesn’t really have “dry ingredients” in a separate mixing bowl like a baked good, but we’ll add our dried herbs and red pepper flakes to the pot with the vegetables later, so just keep them handy!
Step 3: Mix Wet Ingredients
Our “wet ingredients” here are primarily the broth and crushed tomatoes. We’ll add those in stages. First, the crushed tomatoes will go in after the aromatics have softened, and then the broth will be added to create the soup base.
Step 4: Combine
Once the onions, carrots, and celery have softened, which usually takes about 8-10 minutes, you’ll add the minced garlic and cook for another minute until fragrant. Then, stir in the dried oregano, thyme, and red pepper flakes (if using). Give it a quick stir to let the herbs bloom in the heat. Next, pour in the crushed tomatoes and stir everything together. Let this simmer for about 5 minutes to allow the flavors to meld. Then, pour in the vegetable or chicken broth. Bring the mixture to a boil, then reduce the heat to a simmer. Add the rinsed and drained cannellini beans. Cover and let it simmer gently for at least 20 minutes. This is where the magic really starts to happen, letting all those flavors get to know each other.
Step 5: Prepare Filling
The “filling” in this case is really the pasta! We’re going to cook the pasta directly in the soup. This is a game-changer because the pasta absorbs some of that delicious broth, making it incredibly flavorful. Once the soup has simmered for about 20 minutes and the flavors have deepened, stir in your chosen small pasta. Make sure there’s enough liquid for the pasta to cook evenly. If it seems a little thick, you can always add another splash of broth or water.
Step 6: Layer & Swirl
There’s no real layering or swirling needed for this rustic soup! We want everything to mingle beautifully. Just make sure the pasta is submerged in the liquid as it cooks.
Step 7: Bake
This is a stovetop recipe, so no baking required! Just keep it simmering gently until the pasta is cooked al dente and the soup has thickened slightly.
Step 8: Cool & Glaze
You don’t need to glaze this soup, but you will want to let it cool slightly before serving. It’s best when it’s hot but not scalding. When you’re ready to serve, ladle it into bowls and then add your finishing touches.
Step 9: Slice & Serve
There’s no slicing required, but serving is where you can really make it shine. Ladle the hot pasta e fagioli into deep bowls. Top generously with freshly grated Parmesan cheese and a sprinkle of fresh parsley. A little drizzle of good quality extra virgin olive oil over the top adds a beautiful sheen and extra flavor. Serve immediately!
What to Serve It With
This pasta e fagioli is so hearty and satisfying that it can honestly stand alone as a complete meal. But if you’re looking to round it out or serve it in a different context, here are some of my favorite pairings! For a simple breakfast or a light lunch, I love it with some Crusty Bread for dipping. Imagine a warm slice of sourdough, perfect for sopping up every last drop of that savory broth. If you’re planning a more substantial brunch, consider pairing it with a simple side salad tossed with a light vinaigrette. The freshness of the salad cuts through the richness of the soup beautifully. For a cozy snack, especially on a chilly afternoon, it’s perfect on its own, maybe with a tiny sprinkle of extra cheese. Sometimes, I’ll even serve a smaller portion as a starter before a larger Italian feast. My family absolutely loves it with some garlic breadsticks on the side; they disappear in seconds! Another favorite is pairing it with a dollop of pesto right in the center of the bowl – it adds a wonderful herby brightness. It’s just one of those versatile dishes that fits perfectly into so many mealtime scenarios.
Top Tips for Perfecting Your Pasta e Fagioli
Over the years, I’ve picked up a few tricks that I think really elevate this pasta e fagioli from good to absolutely incredible. First, for the vegetables – the onion, carrots, and celery – I always dice them finely and quite uniformly. This ensures they cook evenly and blend into the soup’s texture without being distracting. Patience is key here; sautéing them until they’re nice and tender, about 8-10 minutes, really builds the flavor foundation. Don’t rush it! When it comes to the garlic, mince it finely and add it towards the end of sautéing the aromatics. Cooking it too long can make it bitter. For the beans, I always rinse and drain them thoroughly, even if they’re labeled “low sodium.” This gets rid of that canned taste and excess starch. If you’re using dried beans, make sure they’re cooked until tender but not mushy before adding them to the soup. When you add the pasta, make sure there’s plenty of liquid. If the soup seems too thick, add more broth or even a little water. And here’s a big one: don’t overcook the pasta! You want it al dente, meaning it still has a slight bite. It will continue to cook in the hot soup even after you turn off the heat. For ingredient swaps, if you can’t find cannellini beans, kidney beans or even chickpeas work well, though they’ll change the texture slightly. If you want to add a bit more depth, a Parmesan rind simmered in the broth adds an amazing umami flavor; just remember to remove it before serving. I’ve also experimented with adding a bay leaf during simmering, which adds a subtle fragrant note. Honestly, the biggest secret is tasting and adjusting the seasoning at the end. Salt and pepper make all the difference!
Storing and Reheating Tips
One of the best things about this pasta e fagioli is how well it stores and reheats. It’s actually often better the next day as the flavors have more time to meld. For room temperature storage, it’s best to let it cool down completely before covering it. I wouldn’t leave it out for more than two hours to be safe. For refrigerator storage, transfer the cooled soup to an airtight container. It will stay delicious and fresh in the fridge for up to 3-4 days. When you’re ready to reheat, you can do so gently on the stovetop over low heat, stirring occasionally. You might need to add a splash more broth or water as it can thicken up. If you’re short on time, you can also reheat individual portions in the microwave. For freezing, make sure the soup is completely cooled. Ladle it into freezer-safe containers or heavy-duty freezer bags, leaving a little headspace for expansion. It can be kept frozen for up to 2-3 months. To thaw, transfer it to the refrigerator overnight and then reheat on the stovetop. If you’re freezing it *before* adding the pasta, you can just cook fresh pasta when you reheat, which prevents the pasta from getting too mushy. If you’ve already added the pasta, it will still be good, but it might be a bit softer. For the glaze (if you’re using one), I usually add the Parmesan and parsley right before serving, after reheating. This keeps them fresh and vibrant.
Frequently Asked Questions
Final Thoughts
I truly hope you give this comforting pasta e fagioli a try. It’s the kind of dish that feels both familiar and wonderfully special, perfect for nourishing yourself and your loved ones. It’s a testament to how simple ingredients, prepared with a little love, can create something truly extraordinary. It’s the perfect antidote to a chilly evening or a hectic day, offering warmth, comfort, and a delicious taste of Italian tradition. If you’re looking for other hearty and comforting soups, you might also enjoy my Creamy Tomato Basil Soup or my Hearty Lentil Stew. They’re both made with that same kind of home-cooked love. I can’t wait to hear how your pasta e fagioli turns out! Please leave a comment below and let me know what you think, or share any variations you tried. Happy cooking!
Pasta Fagioli
Ingredients
Main Ingredients
- 2 tablespoons Olive oil
- 1 large Onion, chopped
- 2 medium Carrots, chopped
- 2 ribs Celery, chopped
- 4 cloves Garlic, minced
- 1 teaspoon Dried oregano
- 0.5 teaspoon Dried thyme
- 0.25 teaspoon Red pepper flakes optional
- 1 28 ounce can Crushed tomatoes
- 2 15 ounce cans Cannellini beans, rinsed and drained
- 1 15 ounce can Kidney beans, rinsed and drained
- 6 cups Chicken broth
- 0.5 cup Ditalini pasta
- 0.25 cup Fresh parsley, chopped for garnish
- Salt and black pepper to taste
Instructions
Preparation Steps
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add chopped onion, carrots, and celery. Cook until softened, about 8-10 minutes.
- Stir in minced garlic, dried oregano, dried thyme, and red pepper flakes (if using). Cook for 1 minute more until fragrant.
- Pour in the crushed tomatoes and chicken broth. Bring to a simmer.
- Add the rinsed and drained cannellini beans and kidney beans. Stir well.
- Reduce heat to low, cover, and simmer for at least 20 minutes to allow flavors to meld.
- Stir in the ditalini pasta. Cook according to package directions, usually about 8-10 minutes, until al dente.
- Season with salt and black pepper to taste.
- Ladle into bowls and garnish with fresh chopped parsley.
