Pasta Fagioli, also known as “pasta e fagioli,” is a comforting Italian soup made with pasta and beans in a rich tomato broth. It’s hearty, flavorful, and easy to make with pantry staples. This classic dish has roots in Italian peasant cooking and proves that simple ingredients can create something truly satisfying.
Why You’ll Love This Recipe
I love how this recipe brings warmth and comfort in every bowl. It’s budget-friendly, loaded with protein and fiber, and can easily be customized to suit any preference. I can whip it up quickly for a weeknight dinner or let it simmer longer for deeper flavor. Whether I serve it with crusty bread or enjoy it solo, it’s always a hit.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 tablespoons olive oil
1 small onion, diced
2 garlic cloves, minced
2 medium carrots, diced
2 celery stalks, diced
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon crushed red pepper flakes (optional)
1 (15-ounce) can diced tomatoes
1 (15-ounce) can cannellini beans, drained and rinsed
1 (15-ounce) can red kidney beans, drained and rinsed
4 cups vegetable broth (or chicken broth)
1 cup ditalini pasta (or any small pasta)
Salt and pepper, to taste
1/4 cup freshly grated Parmesan cheese (for serving)
Fresh parsley, chopped (optional, for garnish)
Directions
I heat the olive oil in a large pot over medium heat.
I add the onion, carrots, and celery, cooking until softened (about 5–7 minutes).
I stir in the garlic, oregano, basil, and red pepper flakes, cooking for another 1 minute.
I pour in the diced tomatoes with their juices and cook for 2 minutes to deepen the flavor.
I add the cannellini and kidney beans, followed by the broth. I bring everything to a boil.
Once boiling, I reduce the heat and let it simmer for 15–20 minutes to let the flavors come together.
I stir in the pasta and cook until tender, about 10 minutes, stirring occasionally to prevent sticking.
I taste and season with salt and pepper as needed.
I ladle into bowls and top with Parmesan cheese and parsley if using. Serve warm.
Servings and timing
This recipe makes about 6 servings. From start to finish, it takes approximately 40–45 minutes: 10 minutes for prep and 30–35 minutes to cook.
Variations
I like switching things up depending on what I have on hand. Sometimes I add ground beef sausage at the beginning for a meaty version. For a greener touch, I stir in a handful of spinach or kale toward the end. I’ve also swapped the beans with chickpeas or used whole wheat pasta for added fiber.
storage/reheating
I store leftovers in an airtight container in the refrigerator for up to 4 days. Since the pasta tends to soak up the broth, I often add a splash of water or broth when reheating. I reheat it gently on the stovetop over medium heat or in the microwave in 1-minute intervals, stirring in between.
FAQs
How do I prevent the pasta from getting too soft?
I like to cook the pasta separately and add it to each bowl before serving if I plan on having leftovers. This keeps the pasta from becoming mushy over time.
Can I freeze Pasta Fagioli?
Yes, I freeze the soup without the pasta for best texture. I let it cool completely, then freeze in airtight containers for up to 3 months. I add freshly cooked pasta when reheating.
What kind of beans work best?
Cannellini and red kidney beans are traditional, but I’ve used great northern beans and even black beans with good results.
Is Pasta Fagioli vegetarian?
It can be. I use vegetable broth and skip any meat additions to keep it vegetarian. If I want a vegan version, I just leave out the Parmesan or use a plant-based alternative.
Can I use a different pasta shape?
Absolutely. I’ve made it with elbow macaroni, small shells, and even broken spaghetti. I just stick to small shapes so they cook evenly and don’t overpower the soup.
Conclusion
Pasta Fagioli is a true Italian comfort food that’s simple, hearty, and endlessly adaptable. I love how easy it is to prepare, and the flavors get even better the next day. Whether I’m feeding a crowd or just craving something cozy, this recipe never disappoints.
Pasta Fagioli is a hearty and comforting Italian soup made with pasta, beans, and vegetables in a rich tomato broth. It’s a budget-friendly, protein-packed dish perfect for weeknight dinners.
Ingredients
2 tablespoons olive oil
1 small onion, diced
2 garlic cloves, minced
2 medium carrots, diced
2 celery stalks, diced
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon crushed red pepper flakes (optional)
1 (15-ounce) can diced tomatoes
1 (15-ounce) can cannellini beans, drained and rinsed
1 (15-ounce) can red kidney beans, drained and rinsed
4 cups vegetable broth (or chicken broth)
1 cup ditalini pasta (or any small pasta)
Salt and pepper, to taste
1/4 cup freshly grated Parmesan cheese (for serving)
Fresh parsley, chopped (optional, for garnish)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the onion, carrots, and celery. Cook until softened, about 5–7 minutes.
Stir in the garlic, oregano, basil, and red pepper flakes. Cook for 1 minute.
Add the diced tomatoes with their juices and cook for 2 minutes to deepen the flavor.
Stir in the cannellini and kidney beans, then pour in the broth and bring to a boil.
Reduce the heat and simmer for 15–20 minutes to let the flavors meld.
Stir in the pasta and cook until tender, about 10 minutes, stirring occasionally.
Season with salt and pepper to taste.
Ladle into bowls, top with Parmesan cheese and parsley if desired, and serve warm.
Notes
For leftovers, cook pasta separately and add just before serving to avoid sogginess.
Add ground beef sausage for a meaty variation.
Stir in spinach or kale for extra greens.
Use whole wheat pasta or chickpeas for a fiber boost.
To freeze, do so without the pasta and add fresh pasta when reheating.
