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Easy Pasta Fagioli Recipe

Recipe by Pedro M. A. Neves

Pasta fagioli is a rustic Italian comfort dish combining tender pasta with creamy white beans in a savory tomato broth. This streamlined version comes together in under an hour, requiring minimal effort while delivering authentic flavor. Perfect as a hearty main course or served as a starter in smaller portions.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced (about 150g)
• 3 cloves garlic, minced
• 2 medium carrots, diced (about 200g)
• 2 celery stalks, diced (about 100g)
• 1 can (400g) diced tomatoes
• 1 can (400g) cannellini beans, drained and rinsed
• 1 liter (4 cups) vegetable or chicken broth
• 150g (5 oz) small pasta shapes (ditalini, elbow, or small shells)
• 1 teaspoon dried oregano
• ½ teaspoon dried thyme
• Salt and black pepper to taste
• ½ teaspoon red pepper flakes (optional)
• Fresh basil for garnish
• Parmesan cheese for serving

Instructions

1. Heat olive oil in a large pot over medium heat. Add diced onion and cook for 3-4 minutes, stirring occasionally, until softened and translucent.

2. Add minced garlic and cook for 1 minute until fragrant, then add diced carrots and celery. Sauté the mixture for 5 minutes, stirring frequently.

3. Pour in the canned diced tomatoes with their juice and stir to combine. Scrape the bottom of the pot to release any browned bits. Simmer for 3 minutes.

4. Add the broth, cannellini beans, dried oregano, thyme, salt, pepper, and red pepper flakes if using. Stir well and bring to a boil over medium-high heat.

5. Once boiling, reduce heat to medium and add the pasta. Stir occasionally to prevent sticking. Cook for 8-10 minutes or until the pasta is al dente (tender but still slightly firm).

6. Taste and adjust seasoning with additional salt, pepper, or red pepper flakes as needed. The soup should be thick and hearty with more vegetables than broth.

7. Ladle into bowls and garnish with fresh basil and grated Parmesan cheese. Serve immediately while hot.

Substitutions

• For gluten-free: Use gluten-free pasta or small rice shapes, cooking according to package directions.
• For vegan: Replace Parmesan with nutritional yeast or vegan hard cheese alternative; ensure broth is vegetable-based.
• For red kidney beans: Substitute cannellini beans with an equal amount of drained canned red kidney beans for deeper color and earthier flavor.
• For fresh tomatoes: Use 500g fresh tomatoes, diced and seeded, in place of canned; increase initial simmering time to 5 minutes.

Tips

• Cook the pasta separately for 2-3 minutes less than package directions, as it will continue cooking in the broth after addition.
• Make the soup thicker by cooking uncovered during the final 5 minutes, allowing excess liquid to reduce.
• Prepare the soffritto (onion, carrot, celery base) up to 2 hours ahead and refrigerate; this actually deepens the flavor.
• This soup freezes well for up to 3 months; freeze before adding pasta, then add fresh pasta after reheating.

Pasta fagioli originates from Southern Italy and represents cucina povera—peasant cooking that transforms humble pantry staples into satisfying meals. The dish varies by region, but the combination of pasta and beans remains iconic in Italian home cooking and is considered nutritionally complete due to the complementary proteins from both ingredients.

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