I make Pasta e Fagioli when I want a cozy, hearty bowl of classic comfort food. This Italian-style soup is rich, rustic, and deeply satisfying, combining tender beans, pasta, and vegetables in a flavorful tomato-based broth.
Why You’ll Love This Recipe
I love this recipe because it’s simple, filling, and made with everyday pantry ingredients. The beans make it hearty, the pasta gives it body, and the broth is warm and comforting without being heavy. I also like how much better it tastes the next day, making it perfect for leftovers.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
olive oil
onion, chopped
carrots, diced
celery, diced
garlic, minced
crushed tomatoes
tomato paste
vegetable broth or chicken broth
white beans or cannellini beans, drained and rinsed
kidney beans, drained and rinsed
small pasta such as ditalini or elbow macaroni
dried oregano
dried basil
salt
black pepper
red pepper flakes, optional
fresh parsley or basil
Directions
I start by heating olive oil in a large pot over medium heat. I sauté the onion, carrots, and celery until softened, then add the garlic and cook until fragrant.
I stir in the crushed tomatoes and tomato paste, letting them cook for a minute to deepen the flavor. I pour in the broth, add the beans, oregano, basil, salt, black pepper, and red pepper flakes if I want heat. I bring everything to a gentle simmer.
I add the pasta and cook until just tender, stirring occasionally so it doesn’t stick. I taste and adjust the seasoning, then finish with fresh herbs before serving.
Servings and Timing
I usually get 6 servings from this recipe.
Prep time: about 15 minutes
Cook time: about 30 minutes
Total time: about 45 minutes
Variations
I sometimes add ground beef or Italian sausage for a heartier version. When I want a creamier texture, I mash some of the beans before adding them. I also like adding spinach or kale near the end for extra greens.
Storage/Reheating
I store leftover Pasta e Fagioli in an airtight container in the refrigerator for up to 4 days. When reheating, I add a splash of broth or water since the pasta absorbs liquid as it sits. I reheat gently on the stove or in the microwave.
FAQs
Is Pasta e Fagioli a soup or a stew?
I find it sits somewhere in between, thick and hearty but still brothy.
Can I make this recipe vegetarian?
I keep it vegetarian by using vegetable broth and skipping any meat.
What pasta works best for this dish?
I like small pasta shapes that fit easily on a spoon.
Can I freeze Pasta e Fagioli?
I freeze it without the pasta, then add fresh pasta when reheating.
How do I keep the pasta from getting mushy?
I cook it just until tender and avoid overcooking.
Conclusion
I keep Pasta e Fagioli in my comfort-food rotation because it’s warm, filling, and deeply satisfying. With beans, pasta, and a rich broth, this recipe gives me a simple, nourishing meal that always feels like a hug in a bowl.
Print
Pasta e Fagioli
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
A cozy, hearty Italian-style soup made with tender beans, small pasta, vegetables, and a rich tomato-based broth that’s rustic, comforting, and deeply satisfying.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 medium carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 2 tablespoons tomato paste
- 4 cups vegetable broth or chicken broth
- 1 can (15 oz) white beans or cannellini beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 cup small pasta (ditalini or elbow macaroni)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
- 2 tablespoons fresh parsley or basil, chopped
Instructions
- Heat olive oil in a large pot over medium heat.
- Add the onion, carrots, and celery and sauté for 5–7 minutes, until softened.
- Add the garlic and cook for 30 seconds until fragrant.
- Stir in the crushed tomatoes and tomato paste and cook for 1 minute to deepen the flavor.
- Pour in the broth, then add the white beans, kidney beans, oregano, basil, salt, black pepper, and red pepper flakes if using.
- Bring to a gentle simmer.
- Add the pasta and cook, stirring occasionally, until just tender.
- Taste and adjust seasoning as needed.
- Remove from heat and stir in fresh parsley or basil.
- Serve warm.
Notes
- The soup thickens as it sits because the pasta absorbs liquid.
- Add extra broth or water when reheating.
- Mashing some of the beans adds a creamier texture.
- Great with crusty bread or a simple salad.
Nutrition
- Serving Size: 1 bowl
- Calories: 360
- Sugar: 7 g
- Sodium: 780 mg
- Fat: 9 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 10 g
- Protein: 14 g
- Cholesterol: 0 mg
