Pasta fagioli is a cozy Italian meal that feels like a warm hug from Nonna.
This flavorful pasta and bean soup tastes like you’re dining at an Italian trattoria. And you don’t even have to spring for plane tickets!
The best part? You don’t need to be a Master Chef to whip up this dish. This recipe is easy to make and even easier to enjoy.
So put on your apron and grab your wooden spoon. Let’s make a hearty pot of pasta fagioli. Bon Appetito!
What is Pasta Fagioli?
The name translates to “pasta and beans.” And that is exactly what this dish is. A delicious blend of tender pasta and flavorful beans.
This satisfying dish has been a staple in Italian cuisine for centuries. It’s easy to see why. It’s mouthwatering!
Pasta fagioli is prepared with sautéed onions, garlic, celery, tomatoes, broth, herbs, and spices.
Cannellini beans are commonly used, but any beans will do. Ditalini pasta is added to the bean and broth mixture to create this tasty soup.
Pasta Fagioli is perfect for any time of year. It’s hearty enough to combat winter cold. But it’s light enough to enjoy during the warm summer months.
Fun fact: the correct Italian name is “pasta e fagioli.”
Ingredients
- Ditalini Pasta – This tube-shaped pasta is ideal for soups because it’s small and absorbs flavors well. However, you can use any small, tubular pasta like elbow macaroni in a pinch.
- Cannellini Beans – They fulfill the “fagioli” aspect of the dish. You can also use navy beans or great northern beans if you prefer. Be sure to rinse and drain the beans well before use.
- Olive Oil – You’ll need just a little for sauteeing the vegetables and aromatics. You can also use avocado oil or melted butter.
- Carrot & Zucchini – For nutrition, color, flavor, and texture.
- Onion & Garlic – For aroma and flavor. Fresh is best. But you can use 1 teaspoon of onion powder and 1/2 teaspoon of garlic powder.
- Canned Tomato Sauce & Diced Tomatoes – Canned high-quality tomatoes make this dish easy to prepare yet incredibly delicious.
- Chicken Broth – It serves as the base of the broth. You can also use beef broth or vegetable broth.
- Parsley, Basil – Dried herbs impart a wonderful earthy flavor.
- Red Pepper Flakes & Ground Black Pepper – So you can pack your soup with some heat.
How to Make Pasta Fagioli
It’s so easy, there’s no reason you shouldn’t make it now!
1. Saute the aromatics and vegetables.
- Heat olive oil in a pan and saute the carrots, zucchini, onion, and garlic.
2. Add the broth ingredients.
- Add the tomato sauce, diced tomatoes, chicken broth, and seasonings to the same pan.
- Let it simmer for 20 minutes.
3. Cook the pasta.
- Follow the package instructions and cook the ditalini to a perfect al dente.
4. Mix them all together.
- To the broth, add the canned cannellini beans and cooked ditalini.
- Let it simmer for 1-2 minutes.
5. Plate and serve.
- Ladle your pasta fagioli into bowls.
- Garnish with grated parmesan and fresh basil, if desired.
Serve with crusty bread, and enjoy!
Tips and Variations
- Canned beans are a time saver, but dried beans work too. Either way, the recipe requires 1.5 cups of cooked beans.
- If you intend to serve the soup right away, cook the pasta in the soup. Simmer it for 10 to 15 minutes. Add 1 cup of water to the mixture and season as needed.
- If you can’t find ditalini pasta, use any small tubular pasta like elbow macaroni.
- Add 80% ground beef or Italian sausage to make a meaty pasta fagioli. Oh, and you cannot go wrong with Pancetta!
- Mix in fresh kale or spinach for a healthier dish.
- Want to make your pasta e fagioli cheesy? Top your bowls with melted mozzarella cheese.
- Use gluten-free pasta for a gluten-free soup.
- For vegan and vegetarian pasta e fagioli, swap the chicken broth for vegetable broth.
- Garnish and serve pasta e fagioli with grated parmesan cheese, fresh basil, and crusty bread.
How to Store
To Store
Store pasta e fagioli in an airtight container. Refrigerate it for 3-4 days.
Just know that the pasta will absorb the broth. So, it may be less like soup and more like goulash on day two. And it will be slightly mushy.
But still totally tasty!
Making a big batch or preparing soup ahead of time? Keep the cooked pasta and broth separate, and combine them when you serve.
To Freeze
You will want to freeze the pasta and soup separately. Store each in airtight, freezer-safe containers. They will freeze them for up to 3 months.
To Thaw and Reheat
Thaw the soup and pasta in the fridge overnight.
Reheat the soup in the crockpot, microwave, or stovetop. Add the pasta at the last 2 minutes of cooking.
Best Pasta Fagioli (Easy Authentic Recipe)
4
servings10
minutes30
minutes338
kcalPasta e Fagioli is a delicious Italian classic. Filled with pasta, beans, and lots of flavor, this easy-to-make, hearty soup is perfect for you next meal.
Ingredients
1 tablespoon olive oil
1 carrot, diced
1 zucchini, diced
1 onion, diced
1/2 teaspoon chopped garlic
1 (15-ounce) can of tomato sauce
1 (14-ounce) can of diced tomatoes
1 (16-ounce) can of chicken broth
1 tablespoon dried parsley
1/2 tablespoon dried basil leaves
1/2 teaspoon red pepper flakes
Freshly ground black pepper, to taste
1 1/2 cups ditalini pasta
1 (15-ounce) can of cannellini beans, drained and rinsed
Instructions
- Heat olive oil in a saucepan over medium heat. Stir in the carrot, zucchini, and onion until tender. Saute the garlic briefly.
- Add the tomato sauce, diced tomatoes, chicken broth, parsley, basil, red pepper flakes, and black pepper. Reduce the heat and simmer for 20 minutes.
- Cook ditalini pasta to al dente, according to package instructions; drain.
- Add the beans and cooked pasta to the soup mixture. Simmer for 1-2 minutes or until heated through. Serve in bowls and enjoy!
