There are few dishes as rustic and soul-warming as Pasta e Fagioli, the Italian classic whose name translates simply to “pasta and beans.” Born from humble roots, this dish has long been a staple in Italian kitchens, where simple pantry ingredients are transformed into a meal that feels rich, hearty, and deeply satisfying. It’s the kind of soup you can imagine bubbling away on a stove in a cozy countryside kitchen, filling the air with the aroma of tomatoes, herbs, and garlic. Pasta e Fagioli is more than just a soup—it’s a symbol of comfort, tradition, and the beauty of Italian home cooking.
What makes this dish so beloved is its versatility. It’s hearty enough to be a meal on its own, but light enough to enjoy any time of year. With tender pasta, creamy beans, and a savory tomato broth flavored with Italian herbs and fresh vegetables, every spoonful tastes like a warm embrace. Whether you enjoy it with a sprinkle of Parmesan and a drizzle of olive oil or pair it with crusty bread, Pasta e Fagioli is the ultimate comfort food for both weeknight dinners and family gatherings.
Why I Love Pasta e Fagioli
For me, Pasta e Fagioli is more than just a recipe—it’s a reminder of the beauty in simple cooking. I love how it transforms everyday pantry ingredients into something that feels special and nourishing. It’s the kind of meal that asks for very little but gives so much back in comfort and flavor. Every time I make it, I’m struck by the balance: the creamy beans, the tender pasta, the hearty vegetables, and that savory, herb-filled broth all coming together in one bowl.
I also love how adaptable it is. Some nights I keep it vegetarian and light, other times I’ll add sausage for extra heartiness, and it always turns out satisfying. It’s a soup that welcomes creativity, yet never loses its rustic charm.
Ingredients
- 2 tbsp olive oil
- 1 medium onion, finely diced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 can (14 oz) diced tomatoes
- 4 cups chicken or vegetable broth
- 1 can (15 oz) cannellini beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed (optional, for extra heartiness)
- 1 cup ditalini pasta (or any small pasta shape)
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp dried thyme
- 1/4 tsp red pepper flakes (optional, for a little heat)
- Salt and black pepper to taste
- Freshly grated Parmesan cheese, for topping
- Fresh parsley, chopped, for garnish
Instructions
Step 1: Build the flavor base
In a large soup pot, heat the olive oil over medium heat. Add the onion, carrots, and celery, and cook until they begin to soften, about 5–6 minutes. Stir in the garlic and cook for another minute until fragrant. This aromatic base—known as soffritto in Italian cooking—is the foundation of the soup’s flavor.
Step 2: Create the broth
Add the diced tomatoes (with their juices) to the pot and stir well, letting the vegetables simmer with the tomatoes for a couple of minutes. Pour in the broth and bring everything to a gentle boil. Season with oregano, basil, thyme, red pepper flakes, salt, and black pepper. Reduce the heat and let the soup simmer for 10–15 minutes to allow the flavors to deepen.
Step 3: Add the beans and pasta
Stir in the cannellini beans (and kidney beans if using) and let them warm through in the soup. Add the ditalini pasta directly into the pot and cook according to the package instructions, usually about 8–10 minutes. Be sure to stir often as the pasta cooks so it doesn’t stick to the bottom. Cooking the pasta right in the soup allows it to soak up the flavors of the broth, making the dish even more delicious.
Step 4: Adjust and finish
Once the pasta is tender, taste the soup and adjust the seasoning if needed. If the soup has thickened too much as the pasta cooked, add a little extra broth or water to loosen it. The texture should be hearty but still brothy enough to enjoy with a spoon.
Step 5: Serve with love
Ladle the soup into bowls and top with freshly grated Parmesan, a drizzle of good-quality olive oil, and a sprinkle of chopped parsley. Serve immediately with slices of warm crusty bread for dipping—it’s the perfect way to soak up every last drop.
Variations
- Vegetarian version: Use vegetable broth and skip any meat-based add-ins. The beans provide plenty of protein for a filling meal.
- Add meat for extra heartiness: Brown ground beef, Italian sausage, or pancetta in the pot before adding the vegetables for a richer, meatier soup.
- Gluten-free option: Use your favorite gluten-free pasta in place of ditalini. Just be sure to watch the cooking time, as some gluten-free pastas cook faster.
- Creamier texture: For a thicker, creamier soup, mash a portion of the beans before adding them to the pot. This will give the broth a velvety consistency.
Serving Suggestions
Pasta e Fagioli is best served hot with a generous sprinkle of Parmesan and a drizzle of extra-virgin olive oil for richness. A side of crusty Italian bread or garlic bread turns it into a full meal. For a lighter pairing, enjoy it alongside a simple green salad dressed with lemon and olive oil. And if you’re feeling traditional, serve it with a glass of red wine for the ultimate cozy dinner.
A Personal Touch
Pasta e Fagioli is one of those recipes that brings people together. It’s hearty enough to feed a family, budget-friendly, and endlessly adaptable to what you have on hand. To me, it’s the definition of comfort food—simple ingredients simmered with love, creating a dish that warms both the body and the heart. Whether you’re making it for a quick weeknight dinner or serving it to guests on a chilly evening, this rustic Italian classic deserves a spot in every kitchen. After all, there’s nothing quite like a steaming bowl of pasta and beans to remind you that the simplest meals are often the most satisfying