Go Back
–+ servings
A white bowl filled with Pasta e Fagioli on a white table. Surrounding it are a blue towel, a small cup of parsley, and a cup of parmesan cheese.

Pasta e Fagioli

Print Recipe
Enjoy the rich, savory, and hearty Pasta e Fagioli soup, packed with classic Italian flavors. Made with ditalini pasta, beans, and wholesome veggies simmered in a flavorful broth, this soup is perfect for chilly days. Whether for lunch or dinner, you can enjoy it on its own or pair it with bread, meats, or veggies for a satisfying meal!
Course Soup
Cuisine Italian
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 5 servings
Calories 454
Author Sangeetha Vel

Ingredients

  • 1 cup Ditalini Pasta or any small variety pastas
  • 30 oz Northern Beans canned, liquid drained
  • ½ Onion chopped
  • 4 cloves Garlic minced
  • 2 ribs Celery chopped
  • 1 medium Carrot chopped
  • 2 tbsp Tomato Paste
  • ½ tsp Italian Seasoning
  • ½ tsp Chili Flakes
  • 14 oz Tomato Sauce canned
  • 4 cups Broth low sodium chicken or vegetable broth
  • Black Pepper Powder to taste
  • Salt to taste
  • 3 tbsp Olive Oil
  • Parmesan Cheese for garnishing
  • 1 small bunch Parsley chopped, for garnishing
US Customary - Metric

Instructions

Making Pasta e Fagioli

  • In a pan over medium heat, add oil and let it warm up. Then, add chopped onion, minced garlic, celery, and carrots. Sauté everything, stirring occasionally, until the veggies turn soft and tender. This step builds the base of the soup, so take your time to let the aromatics release their flavors.
    A pan filled with chopped aromatics and vegetables, ready to be sautéed.
  • Once the veggies are tender, season them with tomato paste, Italian seasoning, chili flakes, black pepper, and salt. Stir well to evenly coat the vegetables, enhancing the flavor of the soup. Cooking the tomato paste for a minute or two helps deepen its taste and removes any raw flavor.
    A pan with sautéed aromatics and vegetables, seasoned with spices and Italian seasoning.
  • Add the Northern beans (or any beans of your choice), tomato sauce, and low-sodium broth. I used canned beans and tomato sauce for convenience, but if you have extra time, you can use home-cooked beans or homemade tomato sauce. If using dried beans, make sure they are fully cooked before adding them to the soup.
    A pan with aromatics, vegetables, and beans mixed into tomato sauce and broth.
  • Bring the mixture to a boil, allowing all the flavors to come together. Stir occasionally to prevent anything from sticking to the bottom. If you prefer a thicker texture, you can mash a small portion of the beans before adding them to the pot.
    A pan with vegetables and beans simmering in a flavorful broth.
  • Once the mixture is boiling, add the ditalini pasta (or any other small pasta variety) and stir well to combine. This helps the pasta cook evenly while soaking up the flavors from the broth. If you plan to store leftovers, consider cooking the pasta separately and adding it when serving to maintain the best texture.
    A pan with a hearty mixture of vegetables, beans, and broth, with pasta added in.
  • Allow the pasta to cook until tender (al dente), as it will continue to absorb liquid and soften while sitting in the broth. Stir occasionally to prevent sticking. If the soup thickens too much, you can add a little more broth or water to loosen it up.
    A close-up of a blue spoon showing the cooked texture of pasta and beans.
  • Once the pasta is tender, garnish the soup with chopped parsley and grated Parmesan cheese. Stir everything well, then remove it from the heat. Let it sit for a few minutes before serving to allow the flavors to meld. Your warm and comforting Pasta e Fagioli is now ready to enjoy!
    A pan of pasta e fagioli, garnished with freshly grated Parmesan cheese and chopped parsley.

Serving

  • Serve this Pasta e Fagioli on its own or with your favorite sides like bread, veggies, or meats. For a complete meal, pair it with crusty bread, a fresh salad, or a protein of your choice. Looking for more pairing ideas? Be sure to check out the Serving Suggestions section below for more inspiration!
    A warm bowl of pasta e fagioli soup, served in a white bowl, ready to enjoy.

Notes

Here are some essential tips to make perfectly comforting Pasta e Fagioli every time:
  • Use the Right Beans and Pasta: Pasta and beans are the heart of this dish, so choosing the right ones makes all the difference. For the best texture, go for creamy white beans like Great Northern or cannellini beans—they blend into the broth beautifully while still holding their shape. As for pasta, small varieties like ditalini work best. Their size helps them cook evenly and hold up well in the soup without turning mushy.
  • Customize the Consistency to Your Liking: If you prefer a thicker, stew-like consistency, try mashing some of the beans before adding them to the pot. This releases their natural starches, making the soup richer and heartier. You can also let it simmer longer to reduce and thicken the broth. If you like a brothier soup, like the version I’ve shared here, simply add more stock or water to loosen it up. This keeps it lighter but still packed with flavor.
  • Cook Pasta Separately (Optional): If you’re making extra to store for later, consider cooking the pasta separately and adding it to each serving. This prevents it from absorbing too much broth and becoming too soft over time. It also helps maintain the best texture when reheating.
  • Use Day-Old Beans for Extra Creaminess: If you're cooking dried beans from scratch, consider making them a day ahead. Letting them sit in the fridge overnight allows the flavors to develop, and reheating them in the soup makes them even creamier.
  • Customize with Add-Ins: You can make your Pasta e Fagioli even heartier by adding cooked Italian sausage, pancetta, or shredded chicken. For extra nutrition, toss in veggies like zucchini, bell peppers, mushrooms, or spinach. These add-ins enhance the flavors and make the soup even more satisfying!
  • Make It Gluten-Free: If you’re avoiding gluten, swap regular pasta for gluten-free pasta, or use rice or quinoa for a similar hearty texture.

Nutrition

Serving: 1serving | Calories: 454kcal | Carbohydrates: 73g | Protein: 21g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Sodium: 1219mg | Potassium: 1217mg | Fiber: 16g | Sugar: 8g | Vitamin A: 3977IU | Vitamin C: 27mg | Calcium: 175mg | Iron: 6mg

Visit the Recipe

Want to view the full post? Simply scan the QR code with your camera and tap the link.

QR Code