🇮🇹 Italian · Soup
🍲 Pasta e Fagioli
Pasta e Fagioli
Pasta e Fagioli is Italy's beloved pasta-and-bean soup — thick, hearty, and endlessly comforting, with countless regional variations from Naples to Veneto.
A true dish of cucina povera, pasta e fagioli turns humble beans and small pasta shapes into a deeply satisfying meal, thickened simply by pureeing a portion of the beans rather than relying on any cream or roux.
Ingredients
Equipment: Large pot, Immersion blender or potato masher
- 400 g (14 oz) canned cannellini or borlotti beans, drained and rinsed (or 250g dried, soaked and cooked)
- 200 g (7 oz) small pasta (such as ditalini or small shells)
- 2 tbsp olive oil, plus more for serving
- 1 onion, finely chopped
- 1 carrot, finely chopped
- 1 celery stalk, finely chopped
- 2 garlic cloves, minced
- 1 sprig rosemary
- 400 g (14 oz) canned crushed tomatoes
- 1 L (4 cups) vegetable or chicken stock
- 1 Parmigiano-Reggiano rind (optional, for depth)
- Salt and pepper, to taste
Method
- Heat the olive oil in a large pot over medium heat. Add the onion, carrot, and celery, and cook until softened, about 8 minutes.
- Add the garlic and rosemary, cooking for 1 minute until fragrant.
- Add the crushed tomatoes, beans, stock, and Parmigiano rind if using. Bring to a simmer.
- Remove about a third of the beans and puree with an immersion blender or mash with a fork, then stir back into the pot — this naturally thickens the soup.
- Simmer for 15–20 minutes to let the flavors meld.
- Add the pasta directly to the pot and cook until al dente, about 8–10 minutes, adding a splash more stock or water if the soup becomes too thick.
- Remove the rosemary sprig and Parmigiano rind. Season with salt and pepper.
- Serve hot with a drizzle of good olive oil.
Chef Tips
- Mashing or pureeing a portion of the beans is the traditional way to thicken this soup without any cream or flour.
- Add the pasta only when close to serving — it continues absorbing liquid and can turn mushy if the soup sits too long afterward.
- A Parmigiano rind simmered in the soup adds wonderful savory depth at no extra cost.
Common Mistakes to Avoid
- Cooking the pasta separately and adding it at the end — cooking it directly in the soup lets it absorb flavor and naturally thickens the broth further.
- Making the soup too far ahead with the pasta already in it, resulting in bloated, mushy pasta.
- Skipping the bean-mashing step, leaving a thinner, less satisfying soup.
Nutrition (per serving)
Health Benefits
- Beans are an excellent source of plant-based protein and fiber.
- A filling, nutrient-dense, budget-friendly meal.
Cultural Note
Nearly every region of Italy has its own version of pasta e fagioli, from Naples' tomato-forward style to Veneto's version, which sometimes includes pork rind for extra richness.
Storage & Serving
Storage: Refrigerate for up to 4 days — the pasta will continue to absorb liquid, so add a splash of stock or water when reheating.
Reheating: Reheat gently on the stovetop, adding liquid as needed to loosen.
Serve with: Crusty bread, Grated Parmigiano-Reggiano, A light red wine