If you are craving a warm, comforting bowl that’s packed with wholesome flavors and rich Italian tradition, then this Pasta e Fagioli Recipe is about to become your new go-to. This classic Italian soup combines the heartiness of creamy cannellini beans, tender pasta, and a medley of fresh vegetables simmered in a savory broth. Every spoonful brings a cozy, satisfying harmony of textures and tastes that feels like a big hug on a chilly day. Trust me, once you make this dish, you’ll want to keep it in your regular rotation for its simplicity, soulfulness, and irresistible charm.
Ingredients You’ll Need
Making this Pasta e Fagioli Recipe is delightfully straightforward thanks to simple, everyday ingredients that come alive together. Each element plays a vital role—olive oil adds a luscious base, fresh veggies build complexity, beans bring creaminess and protein, while small pasta gives the dish a fun bite and heartiness. Here’s what you’ll gather to bring this soul-satisfying recipe together:
- Good Quality Olive Oil: Use 3 tablespoons to build a rich, flavorful foundation and enhance the dish’s silky texture.
- Salt & Pepper: Essential for seasoning and balancing all the vibrant flavors perfectly.
- Dash Of Red Pepper Flakes: Adds a subtle kick, lifting the dish with a gentle warmth.
- 2 Large Garlic Cloves, Minced: Garlic infuses the broth with aromatic depth and a hint of boldness.
- 1 Large Carrot, Finely Chopped: Brings natural sweetness and a tender bite that complements the overall texture.
- 2 Celery Stalks, Finely Chopped: Provides an earthy crunch and classic mirepoix flavor foundation.
- 1 Small Onion, Finely Chopped: Adds subtle sweetness and rounds out the flavor profile beautifully.
- 1/3 Cup Chopped Fresh Parsley: Injects freshness and a pop of bright green color at the finish.
- 1 (28 Ounce) Can Chopped Tomatoes: I love using Mutti brand for its quality and balanced acidity that lifts the broth.
- 1 Quart Chicken Broth: The soul of the soup; homemade or store-bought works great to enrich the base.
- 2 Cups Water: Helps achieve the perfect soup consistency without overpowering flavors.
- 2 (14 Ounce) Tins Cannellini Beans (or Equivalent, Prepared From Dried): These creamy beans make the soup hearty and comforting.
- 2 Cups Small Pasta (Tubettini or Ditalini): The perfect tiny pasta that holds sauce and gives tantalizing texture.
- 1/3 Cup Finely Chopped Pancetta or Turkey Bacon: Adds a smoky, savory touch—totally optional but highly recommended!
How to Make Pasta e Fagioli Recipe
Step 1: Sauté the Vegetables and Pancetta
Start by warming 3 tablespoons of olive oil in a large heavy pot over medium heat. Toss in your finely chopped onion, carrot, celery, and pancetta (if you’re using it) and cook everything until it softens and releases those mouthwatering aromas. This step is crucial—it creates the flavorful base that carries the whole soup.
Step 2: Add Garlic for Aroma
Next, stir in the minced garlic and cook it for just about a minute until it’s fragrant. Garlic cooks quickly, so keep an eye on it to avoid bitterness. This little addition will layer in that signature warmth that feels so homey.
Step 3: Pour in Liquids and Beans
Then, pour in your chicken broth, canned chopped tomatoes, cannellini beans, and water. Give everything a good stir to combine all those delicious flavors. Now, it’s time to let the mixture gently simmer for about 15 minutes, allowing the ingredients to mingle and deepen in flavor.
Step 4: Puree Some Beans for Creaminess
For that luscious, velvety texture, scoop out a bit of the cooked beans and puree them until smooth, then stir this back into the pot. This trick adds body and richness without cream, making the soup satisfying and silky.
Step 5: Add Pasta and Seasonings
Now, sprinkle in the small pasta along with fresh parsley, salt, pepper, and your dash of red pepper flakes. Stir everything thoroughly to incorporate. The pasta will soak up flavors as it cooks, so this step really brings your soup to life.
Step 6: Cook Pasta Until Al Dente
Simmer for 8 to 10 minutes, or until the pasta is tender yet still has a pleasant bite. Be careful not to overcook so the pasta maintains texture and the soup stays hearty, not mushy.
Step 7: Serve Hot and Finish
Once ready, ladle the soup into bowls, drizzle a little extra olive oil on top, and if you love cheese, shave some parmesan over the surface. This final flourish makes each spoonful truly special and adds an irresistible savory note.
How to Serve Pasta e Fagioli Recipe
Garnishes
Fresh garnishes can elevate your bowl to something extra delightful. A sprinkle of finely chopped parsley brightens the dish visually and flavor-wise. For some decadence, add shaved Parmesan or Pecorino Romano cheese, which melts slightly into the warm soup creating a creamy finish. A drizzle of good-quality olive oil on top adds a subtle fruitiness and extra silky touch you won’t want to skip.
Side Dishes
This soup shines as a satisfying main course but pairs wonderfully with rustic crusty bread or garlic breadsticks, perfect for dipping into the rich broth. A simple green salad with a light vinaigrette balances the heartiness with crisp, refreshing notes. If you want to keep things authentically Italian, a light antipasto platter with olives and cured meats complements the flavors beautifully.
Creative Ways to Present
Make your Pasta e Fagioli extra charming by serving it in small, individual crocks or rustic bowls for a cozy, family-style presentation. You can also scoop the soup into hollowed-out bread bowls for fun edible vessels that soak up all the tasty liquid. For party settings, offer mini portions in demitasse cups with a tiny spoon—this way, guests can enjoy the dish as a warm, comforting appetizer.
Make Ahead and Storage
Storing Leftovers
One of the best things about this Pasta e Fagioli Recipe is how well the flavors deepen and improve overnight. Simply transfer leftovers into airtight containers and store them in the refrigerator for up to 3 days. The pasta may absorb some broth, so feel free to stir in a splash of water or broth when reheating to adjust consistency.
Freezing
This soup freezes wonderfully if you want to prep meals in advance. Cool the soup completely, then portion it into freezer-safe containers or heavy-duty freezer bags and freeze for up to 2 months. When you thaw and reheat, consider adding a bit of fresh parsley or a drizzle of olive oil to brighten the flavors again.
Reheating
Reheat gently on the stovetop over medium-low heat, stirring occasionally so the pasta doesn’t stick or overcook further. If the soup is too thick, add a splash of broth or water to loosen it up. A quick sprinkle of fresh parsley or additional cheese right before serving refreshes the bowl beautifully.
FAQs
Can I make this recipe vegetarian or vegan?
Absolutely! To make this Pasta e Fagioli Recipe vegetarian, skip the pancetta and use vegetable broth instead of chicken broth. For a vegan version, also leave out the cheese garnish or use a plant-based alternative—the soup will still be hearty and delicious.
What type of pasta works best?
The traditional choice is small pasta shapes like tubettini or ditalini because they mix perfectly with the beans and broth. However, you can also use small elbow macaroni or even orzo; just keep the cooking time in mind so pasta doesn’t become mushy.
Is it better to use canned or dried beans?
Canned cannellini beans are a fantastic time-saver and work wonderfully for this recipe. If you prefer dried beans, soak and cook them ahead of time—this can add an extra layer of homemade flavor but takes more prep. Either way, the soup will be delicious!
Can I make this soup spicy?
Yes! Adjust the dash of red pepper flakes to taste, or add a pinch of cayenne pepper for more heat. A few dashes of hot sauce at serving can also personalize the spice level to your liking without overwhelming the traditional flavors.
How long does it take to make?
This Pasta e Fagioli Recipe comes together in about 45 minutes, making it a fantastic option for a comforting weeknight meal that doesn’t require all day in the kitchen. Plus, it’s flexible enough to multitask while it simmers!
Final Thoughts
There’s something magical about a bowl of pasta e fagioli that wraps you up in warmth and satisfaction like no other dish. This Pasta e Fagioli Recipe captures the heart and soul of Italian home cooking with simple ingredients and comforting flavors. I promise once you try making it yourself, it’ll become a treasured staple you turn to time and time again. So grab your olive oil, beans, and pasta, and dive into this delicious journey—you absolutely won’t regret it!
Print
Pasta e Fagioli Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Low Fat
Description
Pasta e Fagiole is a classic Italian soup combining tender cannellini beans, small pasta, fresh vegetables, and savory pancetta, simmered in a rich chicken broth and tomato base. This hearty and comforting dish is perfect for a cozy meal, featuring a balance of creamy textures and bright flavors from fresh parsley and garlic.
Ingredients
Vegetables & Herbs
- 2 Large Garlic Cloves, Minced
- 1 Large Carrot, Finely Chopped
- 2 Celery Stalks, Finely Chopped
- 1 Small Onion, Finely Chopped
- 1/3 Cup Chopped Fresh Parsley
Liquids
- 3 Tablespoons of Olive Oil
- 1 (28 Ounce) Can Chopped Tomatoes (Mutti Brand Recommended)
- 1 Quart Chicken Broth
- 2 Cups Water
Proteins & Pasta
- 2 (14 Ounce) Tins Cannellini Beans (or Equivalent Prepared From Dried)
- 2 Cups Small Pasta (Tubettini or Ditalini)
- 1/3 Cup Finely Chopped Pancetta or Turkey Bacon (optional)
Seasonings
- Salt & Pepper, To Taste
- Dash Of Red Pepper Flakes
Instructions
- Heat Olive Oil and Cook Vegetables: Heat 3 tablespoons of olive oil in a large heavy pot over medium heat. Add the finely chopped onion, carrot, celery, and pancetta (if using). Cook, stirring occasionally, until the vegetables are softened and the pancetta is slightly crisp, about 5-7 minutes.
- Add Garlic: Stir in the minced garlic and cook for an additional minute until fragrant, being careful not to burn the garlic.
- Add Broth, Beans, Tomatoes, and Water: Pour in the chicken broth, cannellini beans with their liquid, chopped tomatoes, and water. Stir everything together well and bring the mixture to a gentle simmer. Let it simmer uncovered for about 15 minutes to meld the flavors.
- Create Creaminess with Pureed Beans: To add creaminess, carefully remove a cup of beans and some broth from the pot. Use a blender or food processor to puree the beans until smooth, then return the puree back into the soup pot. Stir to combine.
- Add Pasta and Seasonings: Add the small pasta (tubettini or ditalini) along with fresh parsley, salt, pepper, and a dash of red pepper flakes. Stir thoroughly to distribute all ingredients evenly.
- Cook Pasta: Continue to simmer the soup until the pasta is al dente, following the package instructions, usually about 8-10 minutes. Stir occasionally to prevent the pasta from sticking to the bottom.
- Serve: Serve the soup hot, drizzled with extra olive oil and topped with shaved cheese such as Parmesan or Pecorino Romano if desired.
Notes
- To make this dish vegetarian, substitute vegetable broth for chicken broth and omit pancetta.
- For gluten-free, use gluten-free small pasta varieties.
- You can prepare dried cannellini beans in advance and substitute for canned for a fresher taste.
- Adjust red pepper flakes to control spiciness according to your preference.
- Adding the bean puree gives the soup a thicker, creamier texture without cream.
- Freshly shaved Parmesan or Pecorino adds a lovely salty finish when serving.
