Pasta e Fagioli Recipe

There are certain dishes that transcend mere sustenance; they are a culinary hug, a warm blanket on a chilly day, a direct line to a feeling of home. For my family, that dish is Pasta e Fagioli. The first time I made this recipe, I wasn’t sure what to expect. I’d had versions at restaurants that were either too thin and brothy or too thick and pasty. But this one… this one was different. As the soffritto of onions, carrots, and celery softened in the pot, releasing its sweet, earthy aroma, my kitchen began to feel like a rustic Italian trattoria. The scent of garlic and pancetta sizzling, followed by the rich perfume of rosemary and tomatoes, drew my kids out of their rooms, asking, “What smells so good?” When we finally sat down to eat, spooning the thick, hearty soup into our bowls, it was magic. The perfectly cooked ditalini, the creamy cannellini beans, the savory broth that coated every spoonful—it was a symphony of simple, humble ingredients coming together to create something truly spectacular. It has since become our go-to comfort meal, the one I make when someone needs a pick-me-up or when the first cold snap of autumn arrives. This isn’t just a recipe; it’s a memory in the making, and I am so excited to share it with you.

The Heart and Soul of Italian Comfort: What is Pasta e Fagioli?

Before we dive into the pot, let’s talk about what Pasta e Fagioli (literally “pasta and beans”) truly is. This iconic dish is a cornerstone of Italian “cucina povera,” or “peasant cooking.” It’s a testament to the genius of Italian home cooks who could transform simple, inexpensive, and readily available ingredients—like beans, pasta, and a few vegetables—into a meal that is both deeply nourishing and incredibly flavorful.

Its origins are ancient, with roots stretching back through centuries of Italian history. Every region, and indeed every family (every Nonna!), has its own treasured version. In some parts of Northern Italy, like the Veneto region, it might be a thicker, more stew-like consistency, often made with borlotti beans. Travel south towards Naples, and you might find a brothier version, sometimes with mixed pasta shapes.

What unites them all is the core principle: a harmonious marriage of pasta and beans in a savory, aromatic broth. It’s not quite a soup, and it’s not quite a pasta dish; it lives in that perfect, comforting space in between. The secret to a truly great Pasta Fagioli lies in building layers of flavor and achieving a luxuriously creamy texture without a drop of cream. This recipe does just that, using a classic technique that will elevate your soup from good to unforgettable.

Why This is The Best Pasta Fagioli Recipe

Calling a recipe “the best” is a bold claim, but this version earns its title through a meticulous focus on technique and flavor balance. Here’s what sets it apart:

1. The Soffritto Foundation: We don’t just dump vegetables in a pot. We take the time to build a proper soffritto—a slow sauté of finely diced onion, carrot, and celery in good olive oil. This is the holy trinity of Italian cooking, and gently cooking it until soft and sweet creates an incredibly deep and aromatic flavor base that is essential for a standout soup.
2. The Creamy Bean Trick: This is the game-changer. Instead of just adding all the beans at once, we puree a portion of them with some of the broth. This natural, creamy starchiness thickens the soup beautifully, giving it a velvety mouthfeel that many recipes try to achieve with heavy cream or flour, which can dull the flavor.
3. The Umami Power of a Parmesan Rind: Never throw away your Parmesan rinds! Tossing one into the soup as it simmers is a classic Italian secret. The rind slowly melts and infuses the broth with a salty, nutty, savory depth of flavor—that magical fifth taste known as umami—which you simply cannot get from grated cheese alone.
4. Balance of Herbs: We use a perfect combination of dried and fresh herbs. Dried oregano and a bay leaf add a foundational, earthy aroma during the long simmer, while fresh rosemary and parsley added towards the end provide a bright, fragrant finish that lifts the entire dish.
5. Cooking the Pasta Perfectly: Many recipes have you cook the pasta directly in the soup. While convenient, this can lead to mushy pasta, especially in leftovers, as it continues to absorb liquid. Our method gives you the option to cook it separately, ensuring it remains perfectly al dente and allowing for better storage and reheating.

This recipe respects the rustic origins of the dish while incorporating techniques that guarantee a rich, flavorful, and texturally perfect result every single time.

The Best Pasta Fagioli: Complete Recipe

This recipe yields a generous pot of hearty, soul-warming soup.

Yields: 8 servings
Prep time: 20 minutes
Cook time: 50 minutes
Total time: 1 hour 10 minutes

Ingredients

• For the Soffritto & Base:
  • 2 tablespoons extra virgin olive oil
  • 4 ounces pancetta, finely diced (about ¾ cup)
  • 1 large yellow onion, finely chopped
  • 2 medium carrots, finely chopped
  • 2 celery stalks, finely chopped
  • 4 cloves garlic, minced
  • 1 teaspoon dried oregano
  • ½ teaspoon red pepper flakes (optional, adjust to taste)
  • Salt and freshly ground black pepper to taste
• For the Soup:
  • 1 (28-ounce) can crushed tomatoes (San Marzano recommended)
  • 6 cups high-quality chicken or vegetable broth
  • 2 (15-ounce) cans cannellini beans, rinsed and drained
  • 1 (15-ounce) can red kidney beans or borlotti beans, rinsed and drained
  • 1 Parmesan cheese rind (optional, but highly recommended)
  • 1 bay leaf
  • 1 teaspoon fresh rosemary, finely chopped
• For the Pasta & Garnish:
  • 1 cup ditalini pasta (or other small pasta like small shells or elbow macaroni)
  • ¼ cup fresh Italian parsley, chopped
  • Freshly grated Parmesan or Pecorino Romano cheese, for serving
  • A drizzle of high-quality extra virgin olive oil, for serving

Step-by-Step Instructions

1. Build the Flavor Base (Soffritto): Place a large Dutch oven or heavy-bottomed pot over medium heat. Add the olive oil and the diced pancetta. Cook, stirring occasionally, until the pancetta is crispy and has rendered its fat, about 5-7 minutes. Do not drain the fat; it’s pure flavor!
2. Sauté the Vegetables: Add the chopped onion, carrots, and celery to the pot with the pancetta. Season with a pinch of salt and black pepper. Sauté, stirring frequently, until the vegetables are softened and the onion is translucent, about 8-10 minutes. This slow sauté is crucial for developing a sweet, deep flavor.
3. Add Aromatics: Add the minced garlic, dried oregano, and red pepper flakes (if using). Cook for another minute until the garlic is fragrant. Be careful not to burn the garlic.
4. Combine Liquid Ingredients: Pour in the crushed tomatoes, scraping up any browned bits from the bottom of the pot with your spoon. Add the chicken or vegetable broth, the Parmesan rind (if using), and the bay leaf. Stir everything together and bring the mixture to a simmer.
5. Create the Creamy Bean Base: While the soup base is coming to a simmer, take one can of the cannellini beans (about 1 ½ cups) and add them to a blender or food processor. Ladle in about 1 cup of the hot broth from the pot. Blend until completely smooth and creamy.
6. Simmer and Meld Flavors: Pour the pureed bean mixture back into the soup pot. Add the remaining whole cannellini beans, the kidney beans, and the fresh rosemary. Stir well to combine. Reduce the heat to low, cover the pot, and let it simmer gently for at least 30 minutes. This allows all the flavors to meld together beautifully. Taste and adjust seasoning with more salt and pepper if needed.
7. Cook the Pasta: About 15 minutes before you’re ready to serve, cook the ditalini pasta in a separate pot of salted, boiling water according to package directions for al dente. Cooking it separately prevents it from getting mushy in the soup and absorbing too much broth, especially if you plan on having leftovers. Once cooked, drain the pasta well.
8. Combine and Serve: Remove the bay leaf and the Parmesan rind from the soup pot (the rind will be very soft). Stir the cooked ditalini pasta and the fresh parsley into the soup. Ladle the hot Pasta Fagioli into warm bowls. Garnish generously with freshly grated Parmesan cheese and a final drizzle of good extra virgin olive oil.

Nutrition Facts

• Servings: 8
• Calories per serving: Approximately 450 kcal

Disclaimer: The nutritional information provided is an estimate and can vary based on the specific ingredients and brands used.

Preparation Time at a Glance

• Active Preparation Time: 20 minutes (chopping vegetables, etc.)
• Cooking Time: 50 minutes
• Total Time: 1 hour and 10 minutes

How to Serve Your Perfect Pasta Fagioli

Serving this dish is all about embracing its rustic, comforting nature. Here’s how to present it for the ultimate experience:

• The Bowl: Serve in deep, warm, preferably earthenware or ceramic bowls. The weight and warmth of the bowl add to the comforting feel of the meal.
• Essential Garnishes: Don’t skip the final touches! They elevate the dish from simple to sublime.
  • A Generous Grating of Cheese: Use a microplane or the small holes on a box grater to create a fluffy cloud of Parmesan or Pecorino Romano cheese over the top. The heat of the soup will melt it slightly, adding a final salty, nutty kick.
  • A Drizzle of “Good” Olive Oil: A finishing drizzle of high-quality, extra-virgin olive oil lends a fruity, peppery note that brightens all the other flavors. This is the time to use your best stuff.
  • Fresh Herbs: While parsley is mixed in, an extra sprinkle on top adds a pop of color and freshness.
  • A Pinch of Red Pepper Flakes: For those who like a little extra heat, a small pinch on top looks beautiful and adds a welcome zing.
• Must-Have Accompaniments:
  • Crusty Bread: This is non-negotiable! A good loaf of crusty Italian or sourdough bread is the perfect vessel for sopping up every last drop of the delicious broth from the bottom of the bowl. You can lightly toast it and rub it with a raw garlic clove for extra flavor.
  • A Simple Green Salad: To balance the richness of the soup, serve it alongside a simple salad of mixed greens, arugula, or romaine lettuce dressed in a light lemon vinaigrette. The acidity and freshness of the salad cut through the hearty soup perfectly.

5 Additional Tips for Pasta Fagioli Perfection

1. Don’t Rush the Soffritto: The most common mistake is rushing the first step. Sautéing the onion, carrot, and celery over medium-low heat for a full 8-10 minutes (or even longer) is what builds the foundational layer of flavor. This process, called “sweating,” coaxes out their natural sweetness. Rushing this step on high heat will just brown the vegetables without developing that deep, aromatic base.
2. Master the Creaminess: The key to the soup’s texture is mashing or pureeing some of the beans. If you don’t have a blender, you can achieve a similar effect by taking about 1 ½ cups of the beans and mashing them vigorously against the side of the pot with the back of a wooden spoon before adding the rest of the broth. You can also control the final thickness: for a thicker, more stew-like consistency, puree up to half of all the beans.
3. Meal Prep and Storage Strategy: Pasta Fagioli is an excellent meal prep dish, but you must store the pasta and soup separately. If you mix them together, the pasta will continue to swell, becoming soft and mushy and absorbing all the broth. Store the soup in an airtight container in the refrigerator for up to 5 days. Store the cooked pasta separately with a drizzle of olive oil to prevent sticking. When ready to serve, simply reheat the soup and add the pasta to your bowl.
4. Embrace Substitutions: This recipe is incredibly forgiving and adaptable.
   • Meat: No pancetta? Use thick-cut bacon, or brown some Italian sausage (casings removed) at the beginning.
   • Beans: While cannellini are classic, feel free to use Great Northern beans, borlotti beans, or even chickpeas. A mix of beans adds great texture and visual appeal.
   • Greens: Want to add more vegetables? Stir in a few handfuls of fresh spinach or chopped kale during the last 5 minutes of simmering until wilted.
5. Let It Rest: Like many soups and stews, Pasta Fagioli is even better the next day. If you have the time, make it a day in advance. This allows the flavors to meld, deepen, and marry into something even more delicious. Just follow the storage tip above, keeping the pasta separate until you’re ready to reheat and serve.

Frequently Asked Questions (FAQ)

1. Can I make this Pasta Fagioli recipe vegetarian or vegan?
Absolutely! To make it vegetarian, simply omit the pancetta and use vegetable broth instead of chicken broth. To add back some of the savory depth, you can add a teaspoon of smoked paprika along with the oregano, or a tablespoon of soy sauce or tamari with the broth. To make it vegan, follow the vegetarian instructions and simply omit the Parmesan rind during cooking. Serve it without the cheese garnish, or use a high-quality vegan Parmesan alternative.

2. What is the difference between Pasta Fagioli and Minestrone soup?
This is a very common question! While they share many ingredients (beans, pasta, vegetables, tomato broth), the main difference lies in their focus and consistency.

• Pasta Fagioli: The stars are right in the name: pasta and beans. The dish is typically thicker, heartier, and the ingredient list is more focused.
• Minestrone: This is a vegetable soup that contains pasta and beans. It usually features a much wider and more seasonal variety of vegetables (like zucchini, green beans, peas, potatoes, and leafy greens). Minestrone is often brothier and lighter than Pasta Fagioli.

3. Can I use dried beans instead of canned beans?
Yes, you can, and it will result in an even more flavorful soup! However, it requires planning. You will need about 1 ½ cups of dried beans in total. You must soak them overnight in water. The next day, drain the soaking water, place the beans in a pot with fresh water, and cook them until tender (this can take 1-2 hours depending on the bean). Once cooked, you can proceed with the recipe as written, using your freshly cooked beans in place of the canned ones. Be sure to use some of the bean cooking liquid as part of the 6 cups of broth for extra flavor!

4. How do I properly store and reheat leftovers?
As mentioned in the tips, the best way to store leftovers is to keep the soup and the pasta in separate airtight containers in the refrigerator. The soup will last for up to 5 days. To reheat, simply warm the soup on the stovetop or in the microwave. Once hot, add your desired amount of cold, cooked pasta directly to your serving bowl and ladle the hot soup over it. The heat from the soup will warm the pasta through perfectly without overcooking it. The soup will thicken as it sits, so you may need to add a splash of broth or water when reheating to reach your desired consistency.

5. Can I make this recipe in a slow cooker or an Instant Pot?
Yes, this recipe adapts well to both appliances.

• Slow Cooker: Use the sauté function (if your model has one) or a separate skillet to cook the pancetta and soffritto (Steps 1-3). Transfer this to the slow cooker. Add all remaining ingredients except for the pasta and fresh parsley. Cook on low for 6-8 hours or on high for 3-4 hours. Cook the pasta separately on the stovetop before serving.
• Instant Pot: Use the “Sauté” function on high. Perform steps 1-3 directly in the pot. Turn off the sauté function. Add the tomatoes, broth, all beans, Parmesan rind, and bay leaf. Secure the lid, set the valve to “Sealing,” and cook on High Pressure for 10 minutes. Let the pressure release naturally for 10 minutes, then perform a quick release. Remove the lid, stir in the separately cooked pasta and parsley, and serve.

Enjoy this taste of Italy, a true celebration of humble ingredients and rich, comforting flavor. Buon appetito