Pasta e Fagioli Recipe tastes like a cozy Italian hug in a bowl, with tender beans, small pasta, and a rich tomato broth that feels both hearty and fresh. It works perfectly for busy weeknights or casual dinner guests, since you can get it on the table in about 45 minutes. I have cooked this soup so many times that my Dutch oven practically claims it as its signature dish.
Why Pasta e Fagioli Recipe Is Worth It
This Pasta e Fagioli Recipe uses simple pantry ingredients and turns them into something that tastes like it came from a tiny trattoria. You get a thick, comforting soup that feels rustic but still light enough for a weeknight.
You can customize it to fit almost any diet or mood, and it reheats beautifully for lunches. Kids usually love the small pasta and mild tomato flavor, while adults appreciate the garlic, herbs, and parmesan.
“This Pasta e Fagioli Recipe tastes like it simmered all day in an Italian kitchen, but it comes together on a weeknight without stress. ★★★★★”
Ingredients You Need
Olive oil and aromatics
- 2 tablespoons extra virgin olive oil
- 1 medium yellow onion, finely diced
- 2 medium carrots, diced small
- 2 celery stalks, diced small
- 3 to 4 garlic cloves, minced
Use any good olive oil you enjoy. I like California Olive Ranch or Kirkland Signature for everyday cooking.
Tomatoes and broth
- 1 can (14 to 15 ounces) crushed tomatoes or tomato puree
- 1 tablespoon tomato paste
- 4 cups low sodium vegetable broth or chicken broth
- 1 cup water, more as needed for thinning
Use a quality canned tomato like Cento, Mutti, or Muir Glen for the best flavor. If you only have whole peeled tomatoes, crush them with your hands or a spoon.
Beans and pasta
- 1 can (15 ounces) cannellini beans, drained and rinsed
- 1 can (15 ounces) red kidney beans or borlotti beans, drained and rinsed
- 1 cup small pasta, such as ditalini, small shells, or elbow macaroni
You can use all cannellini beans if you prefer a creamier texture. Whole wheat or legume pasta also works if you want more fiber and protein.
Herbs, seasoning, and extras
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon dried thyme or Italian seasoning
- 1 bay leaf
- 1 teaspoon kosher salt, plus more to taste
- 1 teaspoon freshly ground black pepper
- 1 teaspoon sugar, optional, to balance acidity
- 1 pinch red pepper flakes, optional, for gentle heat
Finishing touches
- 1 to 2 tablespoons chopped fresh parsley or basil
- Freshly grated parmesan or pecorino cheese, for serving
- Extra olive oil, for drizzling on top
If you need a dairy free version, skip the cheese or use a dairy free parmesan style topping.
Equipment list
- Large heavy pot or Dutch oven, at least 5 quarts
- Cutting board and sharp knife
- Wooden spoon or spatula
- Measuring cups and spoons
- Ladle
- Small pot (optional, if you cook pasta separately)
Quick Tips & substitutions
- Use canned beans to save time; rinse them well to remove excess sodium.
- Cook pasta separately if you plan leftovers, then add it to each bowl so it does not soak up all the broth.
- Swap vegetable broth for chicken broth to keep the Pasta e Fagioli Recipe vegetarian.
- Use any small pasta shape you have; just keep the size small so it cooks evenly and fits on the spoon.
- Stir in a splash of water or broth if the soup thickens too much as it sits.
- Add extra red pepper flakes if you like a little kick, or skip them for a kid friendly version.
- Use crushed tomatoes for a smoother broth or diced tomatoes for more texture.
- Stir in a spoonful of pesto at the end if you want a basil heavy twist.
How to Make Pasta e Fagioli Recipe
Step 1: Sauté the aromatics
Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery, then stir and cook until the vegetables soften and the onion turns translucent, about 7 to 8 minutes. Add the garlic and cook 1 minute, until it smells fragrant but not burned.
Step 2: Build the flavor base
Stir in the tomato paste and cook it for 1 to 2 minutes to deepen the flavor. Add the crushed tomatoes, broth, and water, then stir to combine everything. Add oregano, basil, thyme, bay leaf, salt, pepper, sugar if using, and red pepper flakes.
Bring the mixture to a gentle boil, then lower the heat to a steady simmer. Let it simmer for 10 to 15 minutes so the flavors blend and the vegetables soften more.
Step 3: Add beans and simmer
Add the rinsed cannellini beans and kidney beans to the pot. Stir well so the beans mix into the tomato broth. Simmer another 10 minutes so the beans warm through and the broth thickens slightly.
Taste and adjust seasoning with more salt or pepper as needed. Remove the bay leaf and discard it.
Step 4: Cook the pasta
You can cook the pasta directly in the soup or in a separate pot. If you cook it in the soup, stir in the dry pasta and simmer until al dente, usually 8 to 10 minutes, stirring often so it does not stick to the bottom. Add extra water or broth if the soup thickens too much while the pasta cooks.
If you cook pasta separately, boil it in salted water until al dente, then drain it. Add a scoop of cooked pasta to each bowl and ladle hot soup over the top.
Step 5: Finish and serve
Turn off the heat and stir in the chopped fresh parsley or basil. Ladle the Pasta e Fagioli Recipe into bowls. Top each bowl with grated parmesan, a drizzle of olive oil, and extra herbs if you like.
Serve with crusty bread or a simple green salad. Take a second to enjoy how your kitchen smells like an Italian grandma moved in.
Recipe Variations
- Gluten free: Use gluten free pasta and confirm your broth and canned beans carry a gluten free label.
- Vegan: Use vegetable broth and skip the parmesan or use a vegan parmesan style topping.
- Low carb: Reduce pasta to 1/2 cup or skip it and add extra beans and diced vegetables like zucchini.
- Extra protein: Stir in cooked chicken breast or turkey at the end and warm it through.
- More veggies: Add chopped spinach, kale, or zucchini during the last 5 minutes of simmering.
- Spicy version: Add more red pepper flakes or a spoonful of Calabrian chili paste.
Ways to Serve
- Ladle into bowls and top with parmesan, extra herbs, and a drizzle of olive oil.
- Serve with warm crusty bread or garlic toast for dipping.
- Pair with a simple green salad with lemon vinaigrette.
- Pack in a thermos for a cozy work or school lunch.
- Serve in smaller bowls as a starter before a simple chicken or fish main course.
Storage Success
Let the Pasta e Fagioli Recipe cool until it reaches room temperature, then store it in airtight containers in the fridge for up to 4 days. If you plan to store leftovers, keep the pasta separate so it stays firm and does not soak up all the broth. Reheat gently on the stove over medium low heat, and add a splash of water or broth if it thickens. Freeze the soup without pasta for up to 3 months, then thaw in the fridge and add freshly cooked pasta when you reheat it.
Pasta e Fagioli Recipe
Ingredients
Method
- Heat the olive oil in a large pot over medium heat. Add the onion, carrot, and celery, and cook until softened, about 5–7 minutes.
- Stir in the garlic, dried oregano, dried thyme, and red pepper flakes (if using). Cook for 1 minute, stirring constantly, until fragrant.
- Add the diced tomatoes with their juices and the broth. Bring the mixture to a boil, then reduce the heat and simmer for 10 minutes.
- Stir in the cannellini beans, kidney beans, and pasta. Season with salt and black pepper to taste.
- Simmer, stirring occasionally, until the pasta is tender, about 10–12 minutes. Add a splash of water or broth if the soup becomes too thick.
- Stir in the grated Parmesan cheese and fresh parsley or basil, if using. Adjust seasoning with additional salt and pepper if needed.
- Serve hot, topped with extra grated Parmesan and a drizzle of olive oil if desired.
Notes
Approximate per serving (1/6 of recipe): 320 calories; fat 9 g; saturated fat 2 g; carbohydrates 50 g; fiber 10 g; sugars 7 g; protein 14 g; sodium 730 mg. Values will vary based on specific ingredients, brands, and portion size.