Pasta e Fagioli Soup: The Ultimate Guide to Making It at Home

Pasta e Fagioli Soup, or “pasta and beans,” is more than just a simple soup; it’s a warm hug in a bowl, a taste of Italian history, and a dish that has nourished families for generations. Have you ever craved a meal that’s both hearty and comforting, yet surprisingly easy to prepare? This is it!

Originating as a peasant dish, Pasta e Fagioli Soup cleverly utilizes inexpensive and readily available ingredients. Beans, a staple source of protein, are combined with small pasta shapes in a flavorful broth, often enhanced with vegetables and aromatic herbs. Its roots run deep in Italian culinary tradition, with regional variations showcasing the diverse flavors of Italy, from the creamy versions of the north to the spicier renditions of the south.

What makes this soup so universally loved? It’s the perfect marriage of textures – the creamy beans, the al dente pasta, and the tender vegetables create a symphony in your mouth. The rich, savory broth, infused with garlic, herbs, and sometimes a touch of tomato, is incredibly satisfying. Plus, it’s a one-pot wonder, making it a convenient and budget-friendly option for busy weeknights. I find that the simplicity of the ingredients allows the natural flavors to shine, creating a truly unforgettable culinary experience. Get ready to discover why this classic Italian soup has captured hearts (and stomachs!) around the world.

this Recipe

Ingredients:

• 1 tablespoon olive oil
• 1 medium yellow onion, chopped
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/4 teaspoon red pepper flakes (optional)
• 6 cups vegetable broth (or chicken broth)
• 1 (14.5 ounce) can diced tomatoes, undrained
• 1 (15 ounce) can cannellini beans, rinsed and drained
• 1 (15 ounce) can kidney beans, rinsed and drained
• 1 cup ditalini pasta (or other small pasta shape)
• 1/2 cup grated Parmesan cheese, plus more for serving
• Salt and freshly ground black pepper to taste
• Fresh parsley, chopped, for garnish
• Optional: 1/2 cup cooked pancetta or bacon, crumbled

Sautéing the Vegetables:

1. First, let’s get started by heating the olive oil in a large pot or Dutch oven over medium heat. You want the oil to shimmer, but not smoke.
2. Add the chopped onion, carrots, and celery to the pot. This is your mirepoix, the aromatic base for so many delicious soups and stews! Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes. You’ll notice the onions becoming translucent and the carrots and celery losing some of their crunch.
3. Now, stir in the minced garlic, dried oregano, dried basil, and red pepper flakes (if using). Cook for another minute, until fragrant. Be careful not to burn the garlic, as it can become bitter. The aroma at this stage is just wonderful!

Building the Soup:

1. Pour in the vegetable broth (or chicken broth, if you prefer) and add the undrained diced tomatoes. Give everything a good stir to combine all those lovely flavors.
2. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15 minutes. This allows the flavors to meld together beautifully. The longer it simmers, the richer the soup will become.
3. After simmering, add the rinsed and drained cannellini beans and kidney beans. Stir them in gently.
4. Now, it’s time for the pasta! Add the ditalini pasta (or your preferred small pasta shape) to the soup. Stir well to prevent the pasta from sticking to the bottom of the pot.
5. Continue to simmer, uncovered, for about 10-12 minutes, or until the pasta is cooked al dente. Be sure to stir occasionally to prevent sticking. The pasta will absorb some of the broth, so the soup will thicken slightly.

Finishing Touches:

1. Remove the pot from the heat. Stir in the grated Parmesan cheese until it’s melted and incorporated into the soup. The Parmesan adds a wonderful creamy texture and salty flavor.
2. Season the soup with salt and freshly ground black pepper to taste. Remember to start with a little salt and pepper, and then adjust as needed. You can always add more, but you can’t take it away!
3. If you’re using cooked pancetta or bacon, stir it in now. The smoky, salty flavor of the pancetta or bacon adds another layer of deliciousness to the soup.

Serving:

1. Ladle the Pasta e Fagioli soup into bowls.
2. Garnish with fresh chopped parsley and additional grated Parmesan cheese. A drizzle of olive oil is also a nice touch.
3. Serve immediately and enjoy! This soup is even better the next day, as the flavors continue to develop.

Tips and Variations:

• Make it vegetarian/vegan: This recipe is already vegetarian if you use vegetable broth. To make it vegan, simply omit the Parmesan cheese or use a vegan Parmesan cheese alternative.
• Add more vegetables: Feel free to add other vegetables to the soup, such as zucchini, spinach, or kale. Add them during the last 5-10 minutes of cooking time so they don’t become overcooked.
• Use different beans: You can substitute other types of beans for the cannellini and kidney beans, such as Great Northern beans, pinto beans, or borlotti beans.
• Make it spicy: If you like a little heat, add more red pepper flakes or a pinch of cayenne pepper to the soup.
• Use leftover pasta: This is a great way to use up leftover cooked pasta. Just add it to the soup during the last few minutes of cooking time to heat it through.
• Blend some of the soup: For a creamier soup, you can blend about 1-2 cups of the soup with an immersion blender or in a regular blender. Be careful when blending hot liquids!
• Add meat: For a heartier soup, you can add cooked Italian sausage, ground beef, or shredded chicken. Brown the meat before adding the vegetables.
• Make it in a slow cooker: You can easily adapt this recipe for a slow cooker. Sauté the vegetables as directed, then transfer them to the slow cooker along with the remaining ingredients. Cook on low for 6-8 hours or on high for 3-4 hours. Add the pasta during the last 30 minutes of cooking time.
• Freezing: Pasta e Fagioli soup freezes well. Let the soup cool completely before transferring it to freezer-safe containers or bags. Thaw overnight in the refrigerator before reheating. The pasta may become a bit softer after freezing, but the soup will still be delicious.

Detailed Ingredient Notes:

• Olive Oil: Extra virgin olive oil is preferred for its flavor, but regular olive oil will also work.
• Onion, Carrots, Celery: These are the classic mirepoix, providing a foundational flavor base for the soup. Make sure to dice them uniformly for even cooking.
• Garlic: Freshly minced garlic is best for flavor. Avoid using garlic powder, as it won’t provide the same depth of flavor.
• Dried Oregano and Basil: These herbs add a warm, savory flavor to the soup. You can also use Italian seasoning blend.
• Red Pepper Flakes: These are optional, but they add a nice touch of heat. Adjust the amount to your liking.
• Vegetable Broth: Use a good quality vegetable broth for the best flavor. You can also use homemade vegetable broth. Chicken broth can be substituted if you’re not making a vegetarian version.
• Diced Tomatoes: Use canned diced tomatoes, undrained. The juice adds flavor and helps to thicken the soup.
• Cannellini Beans and Kidney Beans: These beans provide protein and fiber. Make sure to rinse and drain them well before adding them to the soup.
• Ditalini Pasta: Ditalini is a small, tube-shaped pasta that is commonly used in Pasta e Fagioli soup. You can substitute other small pasta shapes, such as elbow macaroni, small shells, or orzo.
• Parmesan Cheese: Grated Parmesan cheese adds a salty, savory flavor to the soup. Use freshly grated Parmesan cheese for the best flavor.
• Salt and Pepper: Season the soup to taste with salt and freshly ground black pepper.
• Fresh Parsley: Fresh parsley adds a bright, fresh flavor to the soup. Use Italian parsley (flat-leaf parsley) for the best flavor.
• Pancetta or Bacon: These are optional, but they add a smoky, salty flavor to the soup. Cook them until crispy and then crumble them before adding them to the soup.

Troubleshooting:

• Soup is too thick: If the soup is too thick, add more broth until it reaches your desired consistency.
• Soup is too thin: If the soup is too thin, simmer it uncovered for a longer period of time to allow some of the liquid to evaporate. You can also blend a small portion of the soup to thicken it.
• Pasta is overcooked: Be careful not to overcook the pasta. It should be cooked al dente, which means “to the tooth” in Italian. It should be slightly firm to the bite.
• Soup is bland: If the soup is bland, add more salt, pepper, or Parmesan cheese. You can also add a squeeze of lemon juice to brighten the flavors.

Nutritional Information (approximate, per serving):

• Calories: 350-450
• Protein: 15-2

  

  Conclusion:

  This isn’t just another soup recipe; it’s a warm hug in a bowl, a taste of Italy that you can create right in your own kitchen. The rich, hearty flavors of this Pasta e Fagioli Soup, combined with its comforting texture, make it an absolute must-try, especially on a chilly evening. It’s the kind of dish that satisfies your soul and leaves you feeling completely content. I truly believe that once you try this recipe, it will become a staple in your household, a go-to meal for busy weeknights or cozy weekends.

  But what makes this recipe so special? It’s the simplicity, the way humble ingredients transform into something extraordinary. The combination of pasta and beans creates a satisfying heartiness, while the aromatic vegetables and herbs infuse the soup with layers of flavor. And the best part? It’s incredibly versatile!

  Looking for serving suggestions? I love to serve this soup with a generous sprinkle of freshly grated Parmesan cheese and a drizzle of good quality olive oil. A crusty loaf of bread, perfect for dipping, is also a must. For a heartier meal, consider adding some Italian sausage or pancetta to the soup while it’s simmering. If you’re vegetarian or vegan, you can easily omit the meat and use vegetable broth instead of chicken broth.

  Speaking of variations, feel free to experiment with different types of pasta and beans. Ditalini pasta is a classic choice, but you can also use small shells, elbow macaroni, or even broken spaghetti. Cannellini beans are traditionally used, but kidney beans, borlotti beans, or even chickpeas would work well too. Don’t be afraid to get creative and make it your own!

  Another variation I enjoy is adding a touch of heat. A pinch of red pepper flakes or a dash of hot sauce can really elevate the flavor profile. If you’re a fan of garlic, feel free to add an extra clove or two. And if you have any leftover vegetables in your fridge, such as zucchini, carrots, or spinach, don’t hesitate to toss them in. This soup is a great way to use up those odds and ends and reduce food waste.

  I’ve poured my heart into perfecting this recipe, and I’m confident that you’ll love it as much as I do. It’s a dish that’s both comforting and satisfying, perfect for any occasion. So, what are you waiting for? Gather your ingredients, put on your apron, and get ready to create a culinary masterpiece.

  I’m so excited for you to try this Pasta e Fagioli Soup recipe! Once you’ve made it, please come back and share your experience in the comments below. I’d love to hear what you thought of it, what variations you tried, and any tips or tricks you discovered along the way. Your feedback is invaluable, and it helps me to continue creating recipes that you’ll love. Don’t forget to rate the recipe too! Happy cooking! I can’t wait to hear all about your culinary adventures with this delicious and comforting soup. Let me know if you have any questions, and I’ll do my best to answer them. Enjoy!

  ---

  Pasta e Fagioli Soup: The Ultimate Guide to Making It at Home

  Hearty and flavorful Pasta e Fagioli soup, a classic Italian comfort food featuring pasta, beans, and vegetables in a savory broth.

  Prep Time20 minutes

  Cook Time45 minutes

  Total Time65 minutes

  Category: Lunch

  Yield: 6-8 servings

  Save This Recipe

  Ingredients

  • 1 tablespoon olive oil
  • 1 medium yellow onion, chopped
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon red pepper flakes (optional)
  • 6 cups vegetable broth (or chicken broth)
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 (15 ounce) can cannellini beans, rinsed and drained
  • 1 (15 ounce) can kidney beans, rinsed and drained
  • 1 cup ditalini pasta (or other small pasta shape)
  • 1/2 cup grated Parmesan cheese, plus more for serving
  • Salt and freshly ground black pepper to taste
  • Fresh parsley, chopped, for garnish
  • Optional: 1/2 cup cooked pancetta or bacon, crumbled

  Instructions

  1. Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery. Cook, stirring occasionally, until softened (5-7 minutes). Stir in minced garlic, oregano, basil, and red pepper flakes (if using). Cook for 1 minute until fragrant.
  2. Pour in vegetable broth and add undrained diced tomatoes. Stir to combine. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
  3. Add rinsed and drained cannellini and kidney beans. Stir in ditalini pasta. Simmer, uncovered, for 10-12 minutes, or until pasta is cooked al dente, stirring occasionally.
  4. Remove from heat. Stir in Parmesan cheese until melted. Season with salt and pepper to taste. Stir in cooked pancetta or bacon (if using).
  5. Ladle into bowls. Garnish with fresh parsley and additional Parmesan cheese. Serve immediately.

  Notes

  • Vegetarian/Vegan: Use vegetable broth and omit Parmesan or use vegan Parmesan.
  • Add Vegetables: Zucchini, spinach, or kale can be added during the last 5-10 minutes of cooking.
  • Different Beans: Great Northern, pinto, or borlotti beans can be substituted.
  • Spicy: Add more red pepper flakes or cayenne pepper.
  • Leftover Pasta: Add cooked pasta during the last few minutes to heat through.
  • Creamy Soup: Blend 1-2 cups of the soup.
  • Add Meat: Cooked Italian sausage, ground beef, or shredded chicken can be added. Brown before adding vegetables.
  • Slow Cooker: Sauté vegetables, then transfer to slow cooker with remaining ingredients. Cook on low for 6-8 hours or on high for 3-4 hours. Add pasta during the last 30 minutes.
  • Freezing: Cool completely before freezing. Thaw overnight in the refrigerator before reheating.