If you’ve ever been to Italy or even just a legit Italian restaurant, you’ve probably come across Pasta e Fagioli — aka “Pasta and Beans.”
It sounds so simple, right? But when done right, it’s this hearty, soul-warming, hug-you-from-the-inside kind of meal.
This is the version I make on repeat whenever I want something cozy but not too heavy. Let’s jump in!
Ingredients You’ll Need:
- 2 tablespoons olive oil
- 1 small onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 (15-ounce) can cannellini beans, drained and rinsed
- 1 (15-ounce) can diced tomatoes (fire-roasted ones are the best!)
- 4 cups chicken or vegetable broth
- 1 cup small pasta (ditalini, elbow, or small shells work great)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
- Fresh parsley and Parmesan for topping
Step-by-Step Instructions:
1. Sauté the veggies.
In a big ol’ pot, heat up the olive oil over medium heat.
Toss in the onion, carrots, and celery.
Cook for about 5–7 minutes until everything is nice and softened.
Add the garlic and cook for another minute — your kitchen should be smelling amazing by now.
2. Add the beans and tomatoes.
Dump in the rinsed beans and diced tomatoes.
Give it all a good stir.
3. Pour in the broth and seasonings.
Add the broth, oregano, basil, and red pepper flakes.
Season with salt and pepper.
Bring everything to a simmer and let it bubble gently for about 15 minutes.
4. Cook the pasta.
Add the pasta right into the soup.
Simmer until the pasta is cooked through — about 7–10 minutes, depending on what shape you’re using.
(Heads up: The pasta will keep soaking up broth, so the soup will thicken up over time.)
5. Garnish and serve!
Ladle the soup into bowls, sprinkle with chopped parsley, and shower with freshly grated Parmesan.
Dive in.
Tips for Success:
- Cook pasta separately if making ahead: Otherwise, it might get mushy sitting in the soup.
- Use good broth: It’s the backbone of the flavor, so don’t cheap out if you can help it.
- Mash some beans: For a creamier texture, mash a few beans before adding them to the pot.
FAQs About Pasta e Fagioli:
Q1: Can I make it vegetarian?
Yes! Just use vegetable broth instead of chicken broth.
Q2: What’s the best pasta for Pasta e Fagioli?
Small shapes work best — ditalini, elbows, tiny shells — so you get pasta in every spoonful.
Q3: How long does it keep?
About 3–4 days in the fridge. But like I said, the pasta will keep soaking up broth, so you might want to add a splash of water when reheating.
Q4: Can I freeze Pasta e Fagioli?
You can, but freeze it without pasta if possible — then add freshly cooked pasta when serving.
Nutritional Information (per serving — rough estimate):
- Calories: ~300
- Protein: ~10g
- Carbs: ~40g
- Fat: ~10g
- Fiber: ~8g
(Healthy, hearty, and super filling!)
