There’s something magical about the way onions, garlic, and herbs dance together in a pot, their aromas weaving through the kitchen like an old Italian love song. Add creamy beans, tender pasta, and a rich tomato broth, and you’ve got Pasta Fagioli—a dish that wraps you in warmth from the first spoonful. This isn’t just soup; it’s a hug in a bowl, a taste of cucina povera (Italy’s brilliant peasant cooking) that turns humble ingredients into something extraordinary.
Whether you’re craving a hearty weeknight dinner or a freezer-friendly meal prep hero, this traditional pasta fagioli recipe is your ticket to comfort. Let’s roll up our sleeves and make magic happen.
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Why This Recipe Works
- Budget-friendly brilliance: Beans, pasta, and veggies come together in a way that’s easy on the wallet but big on flavor.
- Meal prep’s best friend: Like a good stew, it tastes even better the next day—and freezes like a dream.
- Protein-packed satisfaction: Cannellini beans and pasta team up to keep you full and happy for hours.
The Story Behind the Sauce
Pasta Fagioli is a chameleon—every Italian region has its own spin. Northern versions are thick, sometimes pureed, while Southern renditions are brothy and rustic. This recipe leans into the latter, with a broth that’s rich but not heavy, and pasta that’s perfectly al dente. It’s the kind of dish that feels like it’s been passed down through generations (because, well, it has).
Essential Ingredients & Tools
For the Base
- 3 tablespoons extra virgin olive oil (divided, because we’ll use some for finishing)
- 4 oz pancetta or bacon (optional, but oh-so-worth it for that salty, savory depth)
For the Soffritto (a.k.a. Flavor Gold)
- 1 medium yellow onion (finely diced—this is where the sweetness begins)
- 1 large carrot (finely diced, for a touch of earthy sweetness)
- 2 celery stalks (finely diced, because every great soup starts here)
- 4 garlic cloves (minced, because garlic is life)
For the Soup
- 2 tablespoons tomato paste (the secret weapon for depth)
- 1 teaspoon dried oregano (or fresh if you’ve got it)
- ½ teaspoon dried thyme (or a sprig of rosemary for a woodsy note)
- ¼ teaspoon red pepper flakes (just enough to whisper, not shout)
- 1 cup dried cannellini beans (soaked overnight) or 2 (15 oz) cans (because sometimes life calls for shortcuts)
- 1 (28 oz) can diced tomatoes (San Marzano if you’re feeling fancy)
- 6 cups low-sodium broth (chicken or vegetable—your call)
- 1 Parmesan rind (optional, but highly recommended for that umami boost)
For Finishing
- 1 cup ditalini pasta (or any small pasta you love)
- Salt and black pepper (to taste, and don’t be shy)
- ¼ cup fresh parsley (chopped, for a pop of color and freshness)
- Grated Parmesan (because cheese makes everything better)
Tools You’ll Need
- Large Dutch oven (or a heavy-bottomed pot for even heat)
- Wooden spoon (to stir your soffritto with love)
- Separate pot (for cooking the pasta—trust me on this)
Serves: 6 | Prep: 20 min | Cook: 40 min (with canned beans) or 1 hr 20 min (with dried) | Total: 1–2 hr
How to Make Pasta Fagioli
- Prep Your Beans (If Using Dried):
Drain those soaked beans and simmer them in fresh water for 45–60 minutes until they’re tender but not mushy. Save 1 cup of the starchy cooking liquid—it’s like liquid gold for your soup. For extra creaminess, gently crush a few beans against the side of the pot before draining. - Build the Soffritto (The Heart of the Dish):
Heat 2 tbsp olive oil in your Dutch oven over medium-low heat. Add the 4 oz pancetta (if using) and let it render its fat until crispy, about 5 minutes. Remove the pancetta but leave the fat—this is where the magic starts. Toss in the 1 medium yellow onion, 1 large carrot, 2 celery stalks, and a pinch of salt (this helps draw out their natural sweetness). Sauté for 8–10 minutes, stirring occasionally, until the veggies are soft and fragrant. This slow caramelization is what gives the soup its soul. - Toast the Aromatics:
Stir in the 4 garlic cloves, 1 tsp dried oregano, ½ tsp dried thyme, and ¼ tsp red pepper flakes, cooking just 30 seconds until the kitchen smells like an Italian grandmother’s dream. Push the veggies to one side, add the 2 tbsp tomato paste to the cleared space, and let it toast for 1–2 minutes. This deepens its flavor and gives it a richer color—a little trick I like to call “kissing the pan.” - Deglaze and Simmer:
Add the 1 (28 oz) can diced tomatoes, 1 cup dried cannellini beans (or 2 cans), 6 cups low-sodium broth, and that 1 Parmesan rind (if using). Scrape up any browned bits stuck to the pot—this is fond, and it’s packed with umami. Bring everything to a boil, then reduce to a gentle simmer for 30+ minutes. The longer it simmers, the more the flavors meld into something magical. - Cook the Pasta Separately:
In another pot, boil the 1 cup ditalini pasta in well-salted water (it should taste like the sea) until it’s al dente (usually 1 minute less than the package says). Drain it but don’t rinse—the starch helps the pasta cling to the broth. - Bring It All Together:
Fish out the Parmesan rind (it’s done its job). Season the soup aggressively—beans need more salt than you’d think. Stir in the pasta, let it soak up the broth for 2 minutes, then garnish with ¼ cup fresh parsley, the reserved pancetta, and a generous snowfall of grated Parmesan.
Pro Technique
The Soffritto Slow Dance
The soffritto (onion, carrot, celery) isn’t just a base—it’s the flavor engine. Cook it low and slow to break down the veggies and caramelize their natural sugars. If they sizzle too loudly, lower the heat. Perfect soffritto should glisten, not brown. For an extra umami kick, add a teaspoon of miso paste with the tomato paste.
Pasta’s Independence Day
Cooking pasta separately isn’t just about texture—it’s about control. Starch released into the soup can thicken it unpredictably. For leftovers, store the pasta and soup apart. To revive, simmer the soup, then add the pasta with a splash of broth to loosen it up.
Chef’s Wisdom
The Salt Paradox
Underseasoned Pasta Fagioli is the #1 mistake. Beans absorb salt slowly, so season in three waves: when sautéing the soffritto, when adding the broth, and at the end. If it tastes flat, a splash of red wine vinegar or lemon juice can brighten everything up.
Pancetta vs. Bacon
Pancetta (Italian cured pork) is leaner and sweeter than bacon. If you’re using bacon, blanch it first (1-minute boil) to mellow the smokiness. For a vegetarian twist, sun-dried tomatoes add a meaty depth.
Storage & Freshness Guide
Soup Base Alone
Store the broth and bean mixture (without pasta) in an airtight container for up to 4 days. The flavors deepen over time—reheat gently and add fresh pasta when serving.
Freezer-Friendly Magic
Freeze portions in ziplock bags laid flat for up to 3 months. Thaw overnight, then simmer with a splash of broth. Add pasta or greens when reheating.
Pasta’s Second Act
Cooked pasta turns gummy when refrigerated. If meal prepping, undercook it by 2 minutes, toss with a drizzle of olive oil, and store it separately.
Nutrition Profile
This Pasta Fagioli is comfort food that loves you back. Cannellini beans bring plant-based protein and fiber, while olive oil adds heart-healthy fats.
| Nutrient | Amount per Serving |
|---|---|
| Calories | 450 |
| Protein | 20g |
| Carbohydrates | 65g |
| Fat | 12g |
| Fiber | 12g |
Ingredient Variations and Their Impact
- Borlotti Beans
Swap: Use borlotti beans for a creamier texture and nuttier flavor.
Upgrade: Toss in a bay leaf while simmering—it complements the beans’ earthiness. - Kale or Spinach
Swap: Stir in 2 cups chopped kale 5 minutes before serving for a nutrient boost.
Upgrade: Blanch the greens first in the pasta water for a silkier texture. - Whole Wheat Pasta
Swap: Try whole wheat ditalini for extra fiber and chew.
Upgrade: Toast the dry pasta in a dry skillet first for a deeper, nutty flavor. - Pancetta Alternatives
Swap: No pancetta? Use diced prosciutto or smoked paprika for depth.
Upgrade: For vegan umami, add 1 tsp soy sauce when deglazing. - Fresh Herb Finish
Swap: Swap parsley for basil or oregano for a brighter note.
Upgrade: Make an herb oil by blending greens with olive oil for drizzling.
Perfect Pairings
Complementary Dishes
- Garlic Bread: Crisp, buttery, and perfect for dunking. Rub toasted bread with a raw garlic clove for extra punch.
- Antipasto Salad: A plate of roasted peppers, olives, and mozzarella balances the soup’s richness.
Drinks
- Chianti: The wine’s bright acidity cuts through the beans’ creaminess.
- Sparkling Water with Lemon: A refreshing palate cleanser between bites.
Something Sweet
- Almond Biscotti: Dunk these crunchy cookies for a bittersweet finish.
- Lemon Sorbet: A tangy scoop resets your taste buds after the hearty meal.
FAQs
- Q: Can I make it vegetarian?
A: Absolutely! Skip the pancetta, use veggie broth, and omit the cheese (or use vegan Parmesan). - Q: Why is my soup too thick?
A: Pasta absorbs liquid. Store it separately, or add broth when reheating. - Q: Can I use canned beans?
A: Of course—just rinse them well to reduce the sodium.
Pasta Fagioli: A Bowl of Italian Comfort That Feels Like Home
Warm up with my easy Pasta Fagioli recipe—a hearty Italian soup with beans, pasta, and rich tomato broth. Perfect for weeknights or meal prep!
Ingredients
For the Base
-
3 tablespoons extra virgin olive oil
-
4 oz pancetta or bacon
For the Soffritto
-
1 medium yellow onion
-
1 large carrot
-
2 stalks celery
-
4 cloves garlic
For the Soup
-
2 tablespoons tomato paste
-
1 teaspoon dried oregano
-
0.5 teaspoon dried thyme
-
0.25 teaspoon red pepper flakes
-
1 cup dried cannellini beans (or 2 (15 oz) cans)
-
1 can diced tomatoes (28 oz)
-
6 cups low-sodium broth
-
1 Parmesan rind
For Finishing
-
1 cup ditalini pasta
-
Salt and black pepper
-
0.25 cup fresh parsley
-
Grated Parmesan
Instructions
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Drain soaked beans and simmer in fresh water for 45–60 minutes. Reserve 1 cup cooking liquid.01
-
Heat 2 tbsp olive oil in a Dutch oven. Add 4 oz pancetta and cook until crispy. Remove pancetta, leave fat.02
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Add 1 medium yellow onion, 1 large carrot, 2 celery stalks, and a pinch of salt. Sauté for 8–10 minutes.03
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Stir in 4 garlic cloves, 1 tsp dried oregano, ½ tsp dried thyme, and ¼ tsp red pepper flakes. Toast 2 tbsp tomato paste for 1–2 minutes.04
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Add 1 (28 oz) can diced tomatoes, 1 cup dried cannellini beans (or 2 cans), 6 cups low-sodium broth, and 1 Parmesan rind. Simmer for 30+ minutes.05
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Cook 1 cup ditalini pasta separately in salted water until al dente. Drain.06
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Season soup, stir in pasta, and garnish with ¼ cup fresh parsley, pancetta, and Parmesan.07
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