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Pasta e Fagioli Soup: A Hearty Italian Classic

Introduction

Pasta e Fagioli, meaning “pasta and beans,” is a comforting Italian soup that’s rich, flavorful, and easy to make. Traditionally made with simple pantry ingredients, it combines tender beans, small pasta, and aromatic vegetables in a savory broth. Perfect for chilly nights or a wholesome lunch!

Ingredients

2 tablespoons olive oil
1 onion, finely chopped
2 carrots, diced
2 celery stalks, diced
3 garlic cloves, minced
1 can (15 oz) cannellini or borlotti beans, drained and rinsed
1 can (14 oz) diced tomatoes
4 cups vegetable or chicken broth
1 teaspoon dried oregano
½ teaspoon red pepper flakes (optional)
½ cup small pasta (like ditalini or elbow macaroni)
Salt and pepper to taste
Fresh parsley for garnish
Grated Parmesan cheese (optional)

Instructions

1. Sauté the Vegetables

Heat olive oil in a large pot over medium heat.
Add onion, carrots, and celery, cooking until softened (about 5–7 minutes).
Stir in garlic and cook for 1 minute until fragrant.

2. Add Beans and Tomatoes

Stir in the cannellini beans and diced tomatoes.
Add oregano, red pepper flakes, and season lightly with salt and pepper.

3. Pour in Broth and Simmer

Add the broth, bring to a boil, then reduce heat to simmer.
Let the soup simmer for 15–20 minutes to allow flavors to meld.

4. Cook the Pasta

Add the small pasta to the simmering soup.
Cook according to package instructions until tender, usually 8–10 minutes.
Taste and adjust seasoning if necessary.

5. Serve

Ladle soup into bowls.
Garnish with fresh parsley and grated Parmesan if desired.
Serve warm with crusty bread for a complete meal.

Tips for the Perfect Pasta e Fagioli

Use dried beans: If using dried beans, soak them overnight and cook them first for extra flavor.
Broth choice: Vegetable broth keeps it vegetarian, chicken broth adds depth.
Make ahead: The soup tastes even better the next day as flavors meld.
Texture variation: For a creamier soup, mash some of the beans before adding pasta.

Variations

Meaty version: Add diced pancetta or Italian sausage at the sauté step.
Green twist: Stir in fresh spinach or kale during the last 5 minutes of cooking.
Spicy version: Increase red pepper flakes or add a dash of hot sauce.

Conclusion

Pasta e Fagioli is a classic Italian comfort food that’s easy to prepare and deeply satisfying. With simple ingredients and flexible variations, it’s a versatile recipe for weeknight dinners or hearty lunches.

If you want, I can also create a quick “one-pot Pasta e Fagioli shortcut” version that cooks in under 30 minutes.

Do you want me to make that version?

Pasta e Fagioli soup