Pasta e Fagioli Recipe

There’s just something magical about a bowl of Pasta e Fagioli. This classic Italian soup is bursting with rustic flavor, nourishing beans, tender vegetables, and pasta in every bite—a true comfort food that feels like a warm hug, no matter what the weather is doing outside.

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Ingredients You’ll Need

Don’t let the humble ingredient list fool you—each item is absolutely essential for building layers of flavor and heartiness in Pasta e Fagioli. Every bean, green leaf, and pinch of spice plays a special role in creating that iconic, cozy bowl.

• Extra-virgin olive oil: The base of all great Italian soups—adds depth and rich flavor as vegetables sauté.
• Yellow onion: Provides mild sweetness and the perfect aromatic base.
• Fennel or celery: Fennel lends a delicate anise note; celery offers classic savoriness—either works beautifully.
• Carrots: Introduce color, a touch of sweetness, and extra nutrients.
• Sea salt & black pepper: Essential for seasoning; they lift every flavor in the pot.
• Garlic: Freshly grated for a bold, aromatic kick that permeates the soup.
• Tomato paste: Intensifies color and gives a richer, more concentrated tomato taste.
• Fresh rosemary: Adds a savory, piney accent that instantly makes things feel rustic and homey.
• Diced tomatoes: Bring brightness and a little acidity, balancing the olive oil and beans.
• Cannellini beans: Creamy and hearty—they’re the star protein and signature of this dish.
• Vegetable broth: The savory backbone of your soup—opt for low-sodium if you like to control seasoning.
• Parmesan rind (optional): For unbelievable umami and depth; save those rinds for soup magic!
• Ditalini or other small pasta: Tiny shapes nestle among the beans for the best spoonfuls every time.
• Kale or Swiss chard: Leafy greens bring color, nutrition, and a gentle earthiness as they wilt in.
• Red pepper flakes: Just a pinch for a cozy, subtle warmth—not overwhelming, but undeniably present.

Variations

One of the best things about Pasta e Fagioli is how forgiving it is—there’s plenty of room to play! Let your pantry, garden, or dietary needs inspire you to mix things up, so it’s always a dish you’re excited to come home to.

• Swap the beans: Try navy beans, borlotti, or even chickpeas if that’s what you have stocked—each brings its own unique character!
• Go gluten-free: Substitute your favorite gluten-free small pasta or even use rice or quinoa for a naturally wheat-free version.
• Add more greens: Spinach, escarole, or even a handful of frozen peas can be thrown in during the last few minutes for extra veggie goodness.
• Hearty and meaty: Stir in cooked crumbled Italian sausage or pancetta at the beginning with the veggies for an extra-rich, warming variation.

How to Make Pasta e Fagioli

Step 1: Sauté the Aromatics

Start by heating a generous glug of olive oil in a big, heavy-bottomed pot or Dutch oven over medium heat. Toss in your diced onion, fennel (or celery), carrots, and a dash of salt and pepper. Let everything sweat gently—stirring now and then—until the veggies are nearly melting, soft, and fragrant, about 10 to 15 minutes. This long, slow sauté makes all the difference.

Step 2: Build the Flavor Base

Add in the grated garlic, tomato paste, and freshly chopped rosemary. Give it a good stir and let these aromatics sizzle for another minute—the tomato paste will darken slightly and everything should smell utterly irresistible at this point.

Step 3: Simmer with Beans & Broth

Tip in the diced tomatoes (with all those gorgeous juices), followed by the cannellini beans, vegetable broth, and Parmesan rind if you’re using it. Let everything come to a gentle simmer for around 20 minutes, bubbling away and sending cozy scents through your kitchen. This step gives Pasta e Fagioli its heart and soul—give it a taste and adjust salt and pepper if you wish.

Step 4: Add Pasta and Greens

Pour in your ditalini (or other small pasta) and simmer for an additional 10 minutes, stirring occasionally so nothing sticks. When pasta is just about done, toss in your torn kale or Swiss chard and a pinch of red pepper flakes. Cook until the greens are silky and wilted, just a few minutes more.

Step 5: Taste, Adjust, and Serve

Remove the Parmesan rind, then give your Pasta e Fagioli another taste, adjusting the seasoning as needed. Serve in warm bowls with a drizzle of good olive oil, and maybe an extra sprinkle of cheese. Enjoy every spoonful!

How to Serve Pasta e Fagioli

Garnishes

The crowning touch for your bowl of Pasta e Fagioli is a drizzle of peppery extra-virgin olive oil, a good scattering of freshly grated Parmesan (or Pecorino!), and maybe a sprinkle of chopped fresh parsley for a burst of color and freshness. For spice lovers, a tiny pinch of extra red pepper flakes is just dreamy.

Side Dishes

This soup is hearty enough to stand on its own, but it absolutely welcomes company. Serve Pasta e Fagioli with crusty bread—think toasted ciabatta or garlic-rubbed baguette—for dunking, or a crisp green salad dressed simply for brightness and crunch alongside all that coziness.

Creative Ways to Present

For an extra-special moment, ladle Pasta e Fagioli into adorable mini cocottes or stoneware mugs topped with shards of baked Parmesan crisps. Or, serve family-style from a big, rustic pot in the center of the table—let everyone help themselves for that classic Italian conviviality!

Make Ahead and Storage

Storing Leftovers

Transfer cooled Pasta e Fagioli to an airtight container and refrigerate for up to 4 days. The flavors deepen and marry as it sits, making leftovers even more irresistible the next day!

Freezing

Pasta e Fagioli freezes beautifully, but for best texture, freeze the soup before adding the pasta. When ready to enjoy, reheat, add cooked pasta, and simmer just until warmed through.

Reheating

Gently reheat on the stovetop, adding a splash of water or broth to loosen, since the pasta and beans will soak up some liquid as they rest. Heat until hot but not boiling so the greens stay vibrant.

FAQs

Final Thoughts

If you’re looking to share a bowl of pure comfort and Italian tradition with friends or family, it’s tough to beat Pasta e Fagioli. There’s a reason it’s beloved around the world—nourishing, inviting, and so easy to love. Give it a try and let your kitchen fill with the warmth of this timeless classic—buon appetito!

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