Pasta e Fagioli, which translates to “pasta and beans,” is the ultimate Italian comfort food. This rustic soup is hearty, cozy, and brimming with simple ingredients that come together to create a bowl bursting with flavor. Imagine tender pasta mingling with creamy beans, all swimming in a savory tomato broth infused with garlic and herbs. One spoonful of this dish and you’ll feel like you’ve been transported to a warm Italian kitchen.

Why You’ll Love Pasta e Fagioli

This recipe isn’t just about the ingredients—it’s about creating moments. Whether you’re cooking for a casual family dinner, hosting a get-together with friends, or simply indulging in some comforting flavors for yourself, this dish is versatile enough to fit the occasion. Here’s why it’s a favorite:

Versatile: Use any small pasta shape and beans you have on hand—this recipe welcomes substitutions.
Budget-Friendly: Made with pantry staples, it’s delicious without being expensive.
Quick and Easy: Minimal prep time and ready in under an hour.
Customizable: Adjust the consistency, herbs, or add vegetables to make it your own.
Crowd-Pleasing: Nutritious, flavorful, and perfect for both kids and adults.

This recipe strikes the perfect balance of flavor and comfort, making it a universal favorite.

Ingredients in Pasta e Fagioli

The beauty of Pasta e Fagioli lies in its simplicity. Let’s break it down:

Small Pasta

Ditalini is traditional, but any small pasta like elbow or small shells works perfectly.

Cannellini Beans

Creamy and mild, they add body and richness to the soup. You can also use kidney beans or a mix.

Crushed Tomatoes

The base of the broth—rich, tangy, and packed with flavor.

Onion, Carrots, and Celery

This classic soffritto creates a savory, aromatic foundation.

Garlic

Adds a fragrant depth and warmth to every bite.

Olive Oil

Brings everything together and adds that unmistakable Italian touch.

Chicken or Vegetable Broth

Gives the soup a full, hearty flavor.

Herbs and Seasonings

A mix of thyme, rosemary, bay leaf, and oregano creates that authentic Italian taste.

Optional Add-ins

A handful of spinach or kale at the end for a boost of color and nutrition.

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

Instructions

Let’s dive into the steps to create this Italian classic:

Preheat Your Equipment

Heat a large pot over medium heat. A heavy-bottomed pot works best to develop layers of flavor.

Combine Ingredients

Drizzle in olive oil, then sauté the onions, carrots, and celery until softened. Add garlic and cook until fragrant. Stir in crushed tomatoes and let them simmer briefly to deepen the flavor.

Prepare Your Cooking Vessel

Pour in the broth and bring the mixture to a gentle boil. Scrape any bits from the bottom of the pot to add extra flavor.

Assemble the Dish

Add the beans, herbs, and seasonings. Stir to combine and let everything simmer for about 20 minutes so the flavors can meld beautifully.

Cook to Perfection

Stir in the pasta and cook until al dente, stirring occasionally so it doesn’t stick. If the soup gets too thick, add more broth or water to reach your desired consistency.

Finishing Touches

Remove the bay leaf, taste, and adjust seasoning with salt, pepper, or a splash of olive oil.

Serve and Enjoy

Ladle into bowls, top with freshly grated Parmesan and a sprinkle of parsley, and serve with crusty bread for dipping.

Nutrition Facts

Servings: 6
Calories per serving: Approximately 280

(put them as notes)

Preparation Time

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

How to Serve Pasta e Fagioli

This dish pairs wonderfully with a variety of sides to complete the meal:

• Serve with warm crusty bread or garlic bread to soak up the broth.
• Pair with a simple Italian salad for a fresh, crisp contrast.
• Add a drizzle of good-quality olive oil or a sprinkle of chili flakes for a gourmet touch.

Additional Tips

Here are some extra tips to help you get the most out of this recipe:

• Cook the pasta separately if you plan to store leftovers—this prevents it from becoming mushy.
• For a creamier soup, mash a few beans into the broth before adding the pasta.
• Add pancetta or bacon at the start for a smoky twist.
• The flavors deepen beautifully overnight, so it’s perfect for making ahead.

FAQ’s

1. Can I use canned beans?
Yes, canned beans work perfectly. Just drain and rinse them before adding.

2. Can I make this soup vegetarian?
Absolutely! Use vegetable broth and skip any meat-based add-ins.

3. What’s the best pasta for this dish?
Ditalini is traditional, but small shells, elbow, or any bite-sized pasta works great.

4. Can I freeze Pasta e Fagioli?
Yes, but freeze it without the pasta. Add freshly cooked pasta when reheating.

5. Can I use fresh tomatoes instead of canned?
Yes, just blanch, peel, and crush them before using.

6. How do I thicken the soup?
Mash some of the beans or let it simmer uncovered a bit longer.

7. Can I add meat to this recipe?
Yes, ground beef or Italian sausage can be browned with the veggies for a heartier version.

8. What’s the difference between Minestrone and Pasta e Fagioli?
Minestrone typically has more vegetables and sometimes meat, while Pasta e Fagioli focuses on beans and pasta in a tomato broth.

9. How should I store leftovers?
Refrigerate in an airtight container for up to 4 days. Reheat gently on the stove.

10. Can I add greens to this soup?
Yes! Spinach, kale, or Swiss chard stirred in at the end adds freshness and nutrients.

Conclusion

Pasta e Fagioli is proof that simple ingredients can create extraordinary flavors. With its creamy beans, tender pasta, and aromatic broth, this Italian classic is the ultimate comfort food. Serve it with crusty bread, a drizzle of olive oil, and let each spoonful warm your heart. This is one recipe you’ll turn to again and again!

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