🇮🇹 Italy · Food
Pasta e Fagioli (Pasta and Bean Soup)
By eatmundo · July 7, 2026
A quintessential Italian comfort dish, Pasta e Fagioli is a hearty and rustic soup hailing from the country's rich culinary traditions. This nourishing blend of tender beans, small pasta, and aromatic vegetables simmered in a rich tomato broth is perfect for a cozy evening.
Ingredients
check them off as you prepareHow to Make It
- 1
Begin by preparing your soffritto: finely dice 1 medium onion, 1 medium carrot, and 1 celery stalk. If using, dice 100g pancetta into small cubes. This aromatic base is key for a deeply flavorful soup.
- 2
In a large, heavy-bottomed pot or Dutch oven, heat 3 tablespoons of extra virgin olive oil over medium heat. Add the diced pancetta (if using) and cook until crispy and golden, about 5-7 minutes. Remove the pancetta with a slotted spoon and set aside.
- 3
Add the prepared soffritto (onion, carrot, celery) to the pot with the remaining oil (add another tablespoon if needed). Sauté gently for about 8-10 minutes, stirring occasionally, until the vegetables soften and become translucent and fragrant, but not browned.
- 4
Stir in 2 cloves of minced garlic and cook for just 1 minute until fragrant. Be careful not to let the garlic burn, as this can make the soup bitter. Then, add 400g of canned crushed tomatoes and bring the mixture to a gentle simmer for 5 minutes, allowing the flavors to meld.
- 5
Drain and rinse 2 cans (approximately 800g total) of cannellini beans. Add them to the pot along with 1 liter of vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for at least 20-30 minutes, allowing the beans to absorb the rich flavors.
- 6
Mash about one-third of the beans directly in the pot with a fork or potato masher. This will naturally thicken the soup and give it a creamy texture without needing any cream. Season generously with 1 teaspoon of salt and 1/2 teaspoon of black pepper, adjusting to your taste.
- 7
Increase the heat to medium-high and add 200g of small pasta (like ditalini or elbow macaroni) to the simmering soup. Cook according to package directions, usually 8-10 minutes, stirring frequently to prevent the pasta from sticking. The pasta should be al dente.
- 8
If the soup becomes too thick, add a little more hot broth or water to reach your desired consistency. Ladle the hot Pasta e Fagioli into bowls, garnish with the reserved crispy pancetta (if using), freshly chopped 2 tablespoons of parsley, and a generous grating of Parmesan cheese. Serve immediately.
Frequently Asked Questions
What kind of pasta is best for Pasta e Fagioli?+
Small, short pasta shapes like ditalini, elbow macaroni, or tubetti are ideal because they fit well on a spoon and don't overpower the beans.
Can I make Pasta e Fagioli vegetarian?+
Absolutely! Simply omit the pancetta and ensure you use vegetable broth, making it a delicious and hearty vegetarian meal.
How can I thicken my Pasta e Fagioli if it's too watery?+
Mashing about a third of the beans directly in the pot is a traditional and effective way to naturally thicken the soup and add creaminess.
How long does Pasta e Fagioli last in the refrigerator?+
Pasta e Fagioli can be stored in an airtight container in the refrigerator for up to 3-4 days. The pasta may absorb more liquid, so you might need to add a splash of broth when reheating.
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