Recipes › Soup › Pasta E Fagioli Soup Recipe

Pasta E Fagioli Soup Recipe

Recipe by Pedro M. A. Neves

Pasta e fagioli is a rustic Italian bean and pasta soup that celebrates simple, wholesome ingredients. This hearty dish transforms humble dried beans, fresh vegetables, and small pasta shapes into a deeply satisfying comfort food. Traditionally prepared in Italian home kitchens, it's nourishing, economical, and perfect for any season.

Ingredients

• 300g dried cannellini beans (10.5 oz), soaked overnight
• 2 tablespoons extra virgin olive oil
• 1 medium yellow onion, finely diced
• 2 medium carrots, cut into 0.5 cm (0.25 inch) dice
• 2 celery stalks, cut into 0.5 cm (0.25 inch) dice
• 3 garlic cloves, minced
• 1 can (400g / 14 oz) crushed San Marzano tomatoes
• 1.5 liters (6 cups) vegetable or chicken stock
• 1 teaspoon dried oregano
• 0.5 teaspoon dried rosemary
• 1 bay leaf
• 150g small pasta shapes like ditalini or elbow pasta (5.3 oz)
• 6 fresh basil leaves
• Salt and black pepper to taste
• Red pepper flakes (optional)
• Freshly grated Parmigiano-Reggiano for serving

Instructions

1. Drain the soaked beans and rinse them thoroughly under cold water. In a large heavy-bottomed pot, bring 2 liters (8 cups) of fresh water to a boil. Add the drained beans and simmer for 40-45 minutes until they are tender but not falling apart. Drain and set aside.

2. Heat the olive oil in a large pot over medium heat. Add the diced onion, carrot, and celery (soffritto). Sauté for 6-8 minutes, stirring occasionally, until the vegetables are softened and fragrant.

3. Add the minced garlic to the softened vegetables and cook for 1 minute, stirring constantly, until fragrant.

4. Pour in the crushed tomatoes, stock, oregano, rosemary, and bay leaf. Stir well and bring to a simmer. Add the cooked beans to the pot and simmer for 15 minutes to allow flavors to meld.

5. Add the dried pasta to the pot and cook according to the package's recommended time, typically 8-10 minutes, until al dente. Stir occasionally to prevent sticking.

6. Tear the fresh basil leaves by hand and stir them into the soup. Taste and adjust seasoning with salt, black pepper, and red pepper flakes if desired. Remove and discard the bay leaf.

7. Ladle the soup into serving bowls. Drizzle each portion with extra virgin olive oil and top with freshly grated Parmigiano-Reggiano cheese.

Substitutions

• For vegetarian/vegan: Replace chicken stock with vegetable stock and omit Parmigiano-Reggiano or use nutritional yeast for savory umami
• For gluten-free: Substitute pasta with gluten-free ditalini or omit pasta and increase beans to 350g for additional protein and texture
• For canned beans: Use three 400g (14 oz) cans of cannellini beans, drained and rinsed, to skip overnight soaking and reduce total cooking time to 45 minutes
• For fresh herbs: Replace dried oregano and rosemary with 2 tablespoons fresh herbs, added in the final 5 minutes of cooking

Tips

• Do not overcook the soup after adding pasta; the noodles continue to absorb liquid and may become mushy. Add pasta in the final 10-12 minutes of cooking.
• For deeper flavor, brown the onion, carrot, and celery slightly before adding liquid; this develops more complex, caramelized notes in the broth.
• The soup thickens as it cools and sits. Add additional warm stock when reheating to restore the desired consistency.
• Make a triple batch and freeze portions in airtight containers for up to 3 months; reheat gently on the stovetop without bringing to a rapid boil.

Pasta e fagioli originated in Southern Italy as a working-class dish, stretching affordable dried beans and scraps of pasta into a complete, protein-rich meal. In Italian cuisine, it represents the principle of cucina povera—humble peasant cooking that maximizes nutrition and flavor from simple pantry staples without waste.

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