The Best Homemade Pasta e Fagioli Recipe for Cozy Nights

Katherine

Honoring generations of culinary artistry.

There’s something deeply comforting about a warm bowl of Pasta e Fagioli—the way tender beans and al dente pasta mingle in a savory broth feels like a hug from the inside. I discovered this classic Italian stew when craving a homemade meal that’s hearty but effortless, perfect for busy evenings or when I want to slow down and savor simple, true flavors. What I love most is how versatile it is—you can dress it up with fresh herbs, a drizzle of good olive oil, or keep it rustic just like Nonna used to make. Whether you’re a seasoned cook or a kitchen beginner tired of the same old fast food, this recipe promises a crowd-pleasing experience that’s as nourishing as it is satisfying. Let me take you through how to make this soul-soothing dish that feels like a celebration of humble ingredients done right.

Why choose Pasta e Fagioli?

Comfort food at its finest: This hearty Italian classic warms you inside and out. Easy to make: Minimal ingredients and simple steps make it perfect for any skill level. Versatile flavors: Customize with herbs, spices, or your favorite greens. Nutritious and filling: Beans provide protein and fiber for lasting energy. Crowd-pleaser: Ideal for family dinners or impressing guests with a rustic touch.

Pasta e Fagioli Ingredients

For the Soup Base

Cannellini Beans – Use canned for convenience or soak dried beans overnight for a richer flavor.
Olive Oil – Choose extra virgin for a fruity aroma that brightens the stew.
Garlic Cloves – Finely minced to infuse the broth with warm, savory notes.
Yellow Onion – Diced finely to add sweetness and depth.
Carrots – Chopped small to provide subtle natural sweetness and texture.
Celery Stalks – Adds an aromatic base classic to Italian soups.
Chicken or Vegetable Broth – Homemade or store-bought, it forms the comforting heart of this Pasta e Fagioli.

For the Pasta and Finish

Small Pasta Shapes (like ditalini or elbow macaroni) – Choose a size that nestles well among the beans for perfect bites.
Fresh Rosemary – Adds piney, fragrant warmth to this cozy dish.
Tomato Paste – A spoonful enriches the broth with subtle acidity and color.
Parmesan Cheese – Grated fresh to sprinkle on top, lending a salty, nutty finish.
Fresh Parsley – Chopped for a bright, herbal touch just before serving.

How to Make Pasta e Fagioli

For the Soup Base:

Heat Oil: Warm 2 tablespoons extra-virgin olive oil in a large soup pot over medium heat until it shimmers gently, about 1 minute, forming a silky base.
Sauté Vegetables: Add finely diced onion, carrot, and celery to the pot; cook, stirring occasionally, until vegetables are tender and translucent, about 5 minutes.
Add Garlic & Paste: Stir in minced garlic and tomato paste; sauté for 1–2 minutes until aromatic and paste turns a deeper rust color.
Simmer Beans: Pour in 4 cups of broth and drained cannellini beans; bring to a gentle simmer, stirring occasionally, and let meld for 10 minutes.

For the Pasta and Finish:

Cook Pasta: Add 1 cup ditalini pasta and a sprig of rosemary; simmer about 8–10 minutes until pasta is al dente, stirring to prevent sticking.
Season: Remove rosemary, then taste and season with salt and freshly cracked pepper. Adjust soup consistency with extra broth if too thick.
Garnish & Serve: Ladle into warm bowls, sprinkle with fresh chopped parsley and grated Parmesan, adding a drizzle of olive oil for a rich finish.

Optional: Sprinkle red pepper flakes for a hint of heat.
Exact quantities are listed in the recipe card below.

Pasta e Fagioli Variations

Feel free to explore the delightful possibilities and make this dish uniquely yours, letting your culinary creativity shine!

Vegetarian: Swap chicken broth for vegetable broth and leave out any meat for a fully plant-based meal that still delights.
Spicy Kick: Add red pepper flakes or diced jalapeños to the pot for a heartwarming heat that elevates every spoonful with excitement.
Creamy Twist: Stir in a splash of cream or a dollop of mascarpone cheese just before serving for an ultra-luxurious, creamy texture.
Herbaceous Delight: Experiment with different herbs like thyme or basil instead of rosemary to create an aromatic lift that’s tailor-made to your taste.
Whole Grains: Substitute with whole-grain pasta for added nutrition, enhancing the flavor profile while making the soup more filling.
Zucchini Boost: Toss in diced zucchini during the sauté step for a vegetable-packed version. Its tender bite adds heartiness to the bowl.
Tomato Lovers: Incorporate diced fresh tomatoes or fire-roasted diced tomatoes for a more robust tomato base that deepens the flavor.
Protein Power: Consider adding cooked Italian sausage or shredded rotisserie chicken for an extra protein boost and a savory flavor explosion.

Expert Tips for Pasta e Fagioli

Use Quality Broth: Opt for homemade or low-sodium broth to control flavor and saltiness, ensuring a rich, comforting base for your Pasta e Fagioli.
Don’t Overcook Pasta: Add pasta toward the end and cook until just al dente to prevent mushiness and maintain the soup’s texture.
Season Gradually: Taste as you go—beans and broth may already be salty, so adjust seasoning carefully to avoid overpowering the dish.
Drain Beans Well: Whether canned or soaked, thoroughly drain and rinse beans to reduce excess starch and improve the stew’s clarity.
Fresh Herbs Matter: Adding rosemary early infuses warmth, but remove before serving to avoid bitterness; finish with parsley for a fresh, vibrant touch.

How to Store and Freeze Pasta e Fagioli

Fridge: Store leftover Pasta e Fagioli in an airtight container for up to 3 days. This will keep the flavors fresh while protecting it from absorbing any other scents in the refrigerator.

Freezer: Freeze in portions within freezer-safe containers for up to 3 months. Allow to cool completely before sealing to prevent ice crystals from forming.

Reheating: Thaw overnight in the fridge before reheating on the stove over low heat, adding a splash of broth if needed to loosen the texture. Enjoy your Pasta e Fagioli just as comforting as the first day!

Room Temperature: If you plan to enjoy it right away, allow the soup to cool slightly before serving, but don’t leave it out for more than 2 hours to keep it safe and delicious.

What to Serve with Pasta e Fagioli?

The warm, inviting notes of this Italian classic create a beautiful backdrop for a complete meal experience.

Garlic Bread: Crisp, buttery slices bring a crunchy texture and aromatic garlic zing, perfect for dipping into the cozy broth.
Mixed Green Salad: A light, refreshing salad with tangy vinaigrette balances the hearty stew, adding a vibrant crunch that complements the dish.
Roasted Vegetables: Seasonal vegetables roasted to caramelized perfection add earthy sweetness alongside the savory flavors of the soup.
Parmesan Crusted Chicken: Juicy chicken with a crunchy cheese topping dishes out protein and texture that pairs beautifully with every spoonful of Pasta e Fagioli.
Chianti Wine: A glass of smooth red Chianti enhances the savory notes of the stew, celebrating its Italian roots while providing a delightful warmth.
Tiramisu: Finish your meal with this classic Italian dessert; its creamy layers and coffee flavor leave a sweet, satisfying touch after the hearty soup.

Each pairing enhances the main dish while inviting lovely conversations to flow around the table. Enjoy your culinary journey!

Make Ahead Options

Pasta e Fagioli is a fantastic option for meal prep, allowing you to savor its heartiness during busy evenings! You can chop the vegetables (onion, carrots, and celery) and refrigerate them up to 3 days in advance, maintaining their freshness and crunch. Additionally, the soup base can be made ahead and stored in an airtight container in the fridge for up to 24 hours. When you’re ready to enjoy, simply reheat the soup, add the pasta, and simmer until al dente, ensuring it’s just as delicious as when freshly made. This saves you time without compromising flavor, making mealtime a breeze!

Pasta e Fagioli Recipe FAQs

How do I choose the best beans for my Pasta e Fagioli?
Cannellini beans are traditional and perfect for this recipe. If using canned, pick those with minimal added salt and no preservatives. If you prefer dried beans, soak them overnight and simmer until tender but not mushy, for that authentic texture and richer flavor.

What’s the best way to store leftover Pasta e Fagioli?
Store your soup in an airtight container in the refrigerator for up to 3 days. Keeping it sealed tightly prevents it from picking up other fridge odors, and reheating gently on the stove preserves its comforting consistency and rich taste.

Can I freeze Pasta e Fagioli? How should I do it?
Absolutely! Freeze in individual portions inside freezer-safe containers or heavy-duty ziplock bags for up to 3 months. Let the soup cool completely at room temperature (but no longer than 2 hours), then seal tightly. When ready, thaw overnight in the fridge and gently reheat on low heat, adding a splash of broth to revive the silky texture.

Why does my pasta get mushy or the soup thick?
Pasta overcooks quickly—always add it near the end and cook just until al dente. If the soup thickens too much after resting, loosen it with a little extra broth or water. Stir gently to combine, and avoid overheating to keep the beans intact and the broth balanced.

Is Pasta e Fagioli safe for pets or suitable for special diets?
While beans can be healthy for humans, they often cause digestive upset in pets, so it’s best not to share this soup with them. For dietary needs, this recipe can easily be made vegetarian or vegan by using vegetable broth and skipping the Parmesan. Gluten-free pasta varieties also work wonderfully to keep it inclusive without losing heartiness.