Pasta e Fagioli Recipe

Learn how to make authentic homemade Pasta e Fagioli with this foolproof Italian recipe. This hearty bean and pasta soup delivers rich tomato flavor and creamy texture in every spoonful. The best easy comfort food that transforms simple pantry staples into a nourishing meal.

Difficulty:

Beginner

Prep Time:

15 mins

Cook Time:

45 mins

Serves:

6 bowls

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">2 tbsp olive oil</li><li class="ingredients-single-item">1 large onion, finely diced</li><li class="ingredients-single-item">2 medium carrots, diced</li><li class="ingredients-single-item">2 celery stalks, diced</li><li class="ingredients-single-item">4 garlic cloves, minced</li><li class="ingredients-single-item">1 tsp dried oregano</li><li class="ingredients-single-item">1 tsp dried rosemary</li><li class="ingredients-single-item">1/4 tsp chili flakes (optional)</li><li class="ingredients-single-item">2 tbsp tomato paste</li><li class="ingredients-single-item">400g canned chopped tomatoes</li><li class="ingredients-single-item">400g canned cannellini beans, drained and rinsed (or borlotti beans)</li><li class="ingredients-single-item">400g canned red kidney beans, drained and rinsed</li><li class="ingredients-single-item">1.5 liters vegetable stock</li><li class="ingredients-single-item">1 Parmesan rind (optional but recommended)</li><li class="ingredients-single-item">200g small pasta shapes (ditalini, orzo, or small shells)</li><li class="ingredients-single-item">2 tbsp fresh parsley, chopped</li><li class="ingredients-single-item">50g grated Parmesan cheese, plus extra for serving</li><li class="ingredients-single-item">Salt and freshly ground black pepper, to taste</li><li class="ingredients-single-item">Extra virgin olive oil, for drizzling</li></ul>

Nutrition Facts (per serving)

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Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">Large heavy-bottomed pot or Dutch oven</li><li class="equipment-single-item">Wooden spoon</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Heat the olive oil in a large heavy-bottomed pot over medium heat. Add the diced onion, carrots, and celery (known as soffritto in Italian cooking), and cook for about 8-10 minutes until softened but not browned. This slow cooking of the vegetables builds a flavor foundation for your soup.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Add the minced garlic, dried oregano, rosemary, and chili flakes (if using) to the pot. Stir constantly for about 30 seconds until fragrant. Be careful not to burn the garlic as it will become bitter.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Add the tomato paste and cook for about 2 minutes, stirring frequently. This step caramelizes the tomato paste, developing deeper, richer flavors in your soup base.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Pour in the canned tomatoes, breaking them up with your spoon. Add the drained and rinsed beans, vegetable stock, and Parmesan rind if using. The rind adds an incredible depth of flavor as it slowly melts into the soup.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Bring the mixture to a boil, then reduce the heat to maintain a gentle simmer. Cover partially and cook for about 25 minutes, allowing the flavors to meld together. The soup will begin to thicken slightly as some of the beans break down.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>For a creamier texture, take about 250ml of the soup (avoiding the Parmesan rind) and blend until smooth, then return it to the pot. This step is optional but creates that traditional creamy consistency while still maintaining texture.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Add the pasta to the simmering soup and cook according to package instructions, usually about 8-10 minutes, until al dente. Stir occasionally to prevent the pasta from sticking to the bottom of the pot. The pasta will absorb some of the liquid, so if the soup becomes too thick, add more stock as needed.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Once the pasta is cooked, remove the Parmesan rind (if used). Stir in the chopped parsley and grated Parmesan cheese. Taste and adjust seasoning with salt and freshly ground black pepper.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Let the soup rest for about 5 minutes before serving. The pasta will continue to absorb liquid, so the texture becomes perfectly thick and hearty. If preparing in advance, consider cooking the pasta separately and adding it to each portion when serving to prevent it from becoming too soft.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Ladle the Pasta e Fagioli into warm bowls. Drizzle each serving with a little extra virgin olive oil, sprinkle with additional Parmesan cheese, and add a crack of fresh black pepper. Serve immediately with crusty bread for a complete, comforting meal.</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Pasta e Fagioli?

Traditional Pasta e Fagioli combines olive oil, mirepoix (onion, carrot, celery), garlic, herbs, tomatoes, cannellini and kidney beans, small pasta shapes, vegetable stock, and Parmesan. The authentic recipe balances hearty beans with pasta in a flavourful tomato broth.

How to cook Pasta e Fagioli at home?

Learn how to cook Pasta e Fagioli by starting with a soffritto base of sautéed onions, carrots and celery. Add garlic, herbs and tomato paste, then simmer with beans, tomatoes and stock. For authentic texture, blend a portion of the soup. Add pasta towards the end of cooking, finish with Parmesan, and garnish with fresh herbs and olive oil.

Should the beans be soaked overnight when making Italian bean soup?

While dried beans traditionally require overnight soaking, this recipe uses canned beans for convenience. If using dried beans, soak them overnight, then cook separately before adding to your soup. Canned beans work perfectly well and maintain authentic texture while saving significant preparation time.

What's the best pasta shape for traditional Italian bean soup?

The ideal pasta for this classic Italian soup is small, bite-sized shapes that cook evenly within the broth. Ditalini (small tubes) is most traditional, but small shells, orzo, or tubettini work excellently too. Avoid long pasta shapes that require cutting before eating.

Can I make this hearty Italian soup ahead of time for meal prep?

Yes, this soup is perfect for meal prep, actually improving in flavour overnight. However, cook and store the pasta separately to prevent it becoming soggy. When ready to serve, heat the soup, add freshly cooked pasta, and finish with a drizzle of quality olive oil and freshly grated Parmesan.

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