Pasta Fagioli, also known as “pasta and beans,” is a classic Italian comfort food that blends hearty ingredients into a flavorful, soul-warming bowl. This rustic dish brings together tender pasta, creamy beans, aromatic vegetables, and savory broth for a filling and nutritious meal that’s easy to love.
Why You’ll Love This Recipe
I love how this Pasta Fagioli is both simple and satisfying. It uses pantry staples but still delivers a rich, layered flavor thanks to the garlic, herbs, and slow-simmered base. Whether I need a cozy dinner or a big-batch meal prep option, this recipe always hits the spot. It’s also easy to adapt for meat-lovers or vegetarians alike.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 tablespoons olive oil
1 medium onion, diced
2 carrots, peeled and diced
2 celery stalks, diced
3 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried basil
½ teaspoon crushed red pepper flakes (optional)
Salt and black pepper, to taste
1 (15-ounce) can diced tomatoes
1 (15-ounce) can tomato sauce
4 cups vegetable broth or chicken broth
2 (15-ounce) cans cannellini beans, drained and rinsed
1 cup ditalini pasta (or other small pasta)
½ cup grated Parmesan cheese (plus more for serving)
2 tablespoons chopped fresh parsley (optional, for garnish)
directions
I heat the olive oil in a large pot over medium heat.
I sauté the onion, carrots, and celery for about 5–7 minutes until they soften.
I add the garlic, oregano, basil, and red pepper flakes, and cook for another minute.
I stir in the diced tomatoes, tomato sauce, and broth.
I bring it all to a boil, then reduce the heat and let it simmer for 10–15 minutes to let the flavors meld.
I add the beans and pasta, and cook until the pasta is al dente, about 10–12 minutes.
I stir in the Parmesan cheese and season with salt and pepper to taste.
I serve hot, topped with extra cheese and parsley if desired.
Servings and timing
This recipe serves 6 and takes about 40 minutes from start to finish—15 minutes of prep time and 25 minutes of cooking time. It’s perfect for a weeknight dinner or for feeding a hungry crowd.
Variations
Sometimes I add ground beef or Italian sausage for extra protein. When I want a vegetarian version, I use vegetable broth and skip the cheese or swap in a dairy-free alternative. I’ve also tried it with different beans like red kidney or navy beans, and it still tastes amazing. For a creamier texture, I mash some of the beans before adding them to the pot.
storage/reheating
I store leftovers in an airtight container in the fridge for up to 4 days. The pasta tends to soak up the broth, so I usually add a splash of water or extra broth when reheating on the stovetop or in the microwave. This dish also freezes well—just leave out the pasta and add it fresh when reheating for the best texture.
FAQs
What kind of pasta works best in Pasta Fagioli?
I prefer small shapes like ditalini, elbow macaroni, or small shells—they hold up well and match the size of the beans.
Can I make this recipe gluten-free?
Yes, I use gluten-free pasta and double-check the broth and canned ingredients to make sure they’re certified gluten-free.
Do I have to use canned beans?
Canned beans are convenient, but I sometimes use cooked dried beans if I have them on hand—it just takes more prep time.
How can I make it spicier?
I add more crushed red pepper flakes or a dash of hot sauce at the end to turn up the heat.
Can I make Pasta Fagioli in advance?
Yes, I often make it a day ahead—it tastes even better the next day. Just wait to add the pasta until I’m ready to serve or reheat.
Conclusion
This Pasta Fagioli recipe is the kind of meal I turn to when I want something warm, hearty, and comforting. It’s packed with flavor, easy to customize, and perfect for busy weeknights or relaxed weekend dinners. Once I’ve tried it, it’s hard not to come back to this cozy classic again and again.
Pasta Fagioli is a classic Italian comfort food made with pasta, beans, vegetables, and a savory broth. It’s hearty, flavorful, and easy to customize for different diets.
Ingredients
2 tablespoons olive oil
1 medium onion, diced
2 carrots, peeled and diced
2 celery stalks, diced
3 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried basil
½ teaspoon crushed red pepper flakes (optional)
Salt and black pepper, to taste
1 (15-ounce) can diced tomatoes
1 (15-ounce) can tomato sauce
4 cups vegetable broth or chicken broth
2 (15-ounce) cans cannellini beans, drained and rinsed
1 cup ditalini pasta (or other small pasta)
½ cup grated Parmesan cheese (plus more for serving)
2 tablespoons chopped fresh parsley (optional, for garnish)
Instructions
Heat olive oil in a large pot over medium heat.
Sauté the onion, carrots, and celery for about 5–7 minutes until softened.
Add garlic, oregano, basil, and red pepper flakes, and cook for 1 minute.
Stir in diced tomatoes, tomato sauce, and broth.
Bring to a boil, then reduce heat and simmer for 10–15 minutes.
Add the beans and pasta, and cook until pasta is al dente, about 10–12 minutes.
Stir in Parmesan cheese and season with salt and pepper to taste.
Serve hot, garnished with extra cheese and parsley if desired.
Notes
Use vegetable broth and omit cheese or use dairy-free cheese for a vegetarian version.
Try different beans like red kidney or navy beans for variation.
For a creamier texture, mash some beans before adding.
Add ground beef or Italian sausage for extra protein.
Add water or broth when reheating, as pasta absorbs liquid over time.
