Pasta e Fagioli, which simply means “pasta and beans” in Italian, is the embodiment of rustic Italian cooking that transforms pantry staples into pure comfort. This hearty soup has been nourishing Italian families for generations, proving that the most satisfying meals often come from the simplest ingredients. The combination of creamy white beans, tender pasta, and aromatic vegetables creates a thick, stew-like soup that’s incredibly filling and deeply satisfying. Each spoonful delivers layers of flavor from garlic, herbs, and tomatoes, while the beans partially break down during cooking to create a naturally thick, creamy base. This is peasant food at its most delicious – humble, honest, and absolutely soul-warming.
Serves: 6-8 people
What You Need
- 1 cup dried cannellini beans (or 2 cans if using canned)
- 8 ounces small pasta (ditalini or small shells work well)
- 3 tablespoons olive oil
- 1 medium yellow onion
- 2 medium carrots
- 2 stalks celery
- 4 cloves garlic
- 1 can crushed tomatoes (14 ounces)
- 6 cups vegetable or chicken broth
- 2 bay leaves
- 1 tablespoon fresh rosemary leaves
- 2 tablespoons fresh parsley leaves
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes
- 2 tablespoons grated Parmesan cheese
- Extra olive oil for serving
Preparing the Beans
If using dried beans, soak them overnight in plenty of water. The next day, drain and rinse them, then place them in a pot with fresh water covering them by 2 inches. Bring to a boil, then simmer for 45-60 minutes until tender. Drain and set aside.
If using canned beans, simply drain and rinse them well to remove excess salt and starch.
Getting the Vegetables Ready
Peel the onion and chop it into small pieces. Peel the carrots and cut them into small cubes about the size of a pea. Wash the celery and chop it into small pieces similar in size to the carrots. Peel the garlic cloves and chop them finely.
Wash the fresh herbs and remove the leaves from their stems. Chop the rosemary and parsley leaves roughly.
Building the Base
Heat the olive oil in a large, heavy pot over medium heat. Add the chopped onion, carrots, and celery. Cook for 8-10 minutes, stirring occasionally, until the vegetables soften and the onion becomes translucent.
This mixture is called soffritto in Italian cooking and forms the flavor foundation of the soup. Take your time with this step to develop the best flavor.
Adding Aromatics
Add the chopped garlic, rosemary, and red pepper flakes to the pot. Cook for 1-2 minutes, stirring constantly, until the garlic smells fragrant and the rosemary releases its piney aroma.
The kitchen should smell absolutely wonderful at this point, with all these aromatic ingredients coming together.
Creating the Tomato Base
Add the crushed tomatoes to the pot and stir everything together. Cook for 5 minutes, stirring occasionally, until the tomatoes start to break down and combine with the vegetables.
The tomatoes will add acidity and depth to balance the earthiness of the beans and vegetables.
Building the Soup
Add the cooked beans to the pot along with the broth and bay leaves. Bring the mixture to a boil, then reduce the heat to medium-low and let it simmer for 20 minutes.
Using a wooden spoon or potato masher, gently mash about one-third of the beans against the side of the pot. This helps thicken the soup naturally and creates that traditional thick, stewlike consistency.
Cooking the Pasta
Add the small pasta to the soup and stir it in. Continue simmering for 10-12 minutes, or according to the pasta package directions, until the pasta is tender but not mushy.
Stir the soup occasionally to prevent the pasta from sticking to the bottom of the pot. The soup will continue to thicken as the pasta releases its starch.
Finishing Touches
Remove the bay leaves and discard them. Stir in the salt, black pepper, fresh parsley, and lemon juice. Add the grated Parmesan cheese and stir until it melts into the soup.
Taste the soup and adjust the seasonings. You might want more salt for depth, more red pepper flakes for heat, or more lemon juice for brightness.
Serving This Italian Classic
Ladle the thick soup into bowls and serve immediately. Drizzle each bowl with a little extra olive oil and sprinkle with additional Parmesan cheese if desired. A crack of fresh black pepper on top is traditional and delicious.
This soup is hearty enough to serve as a complete meal, especially with some crusty Italian bread for dipping. A simple green salad makes a nice light accompaniment.
Traditional Tips
In Italy, this soup is often made even thicker, almost like a stew that you can eat with a fork. If you prefer it thicker, let it simmer uncovered for a few extra minutes to reduce the liquid. If it becomes too thick, simply add more broth to reach your desired consistency.
The soup tastes even better the next day as all the flavors meld together, though you may need to add extra broth when reheating since the pasta and beans continue absorbing liquid.
