Save A classic Italian soup featuring tender pasta, creamy beans, and a savory tomato broth, perfect for a cozy meal any time of year.
I discovered Pasta e Fagioli during a trip to northern Italy, and ever since, it's been my go-to dish for cold evenings when I crave something warm and comforting.
Ingredients
- Olive oil: 2 tablespoons
- Yellow onion: 1 medium, finely chopped
- Carrots: 2 medium, diced
- Celery: 2 stalks, diced
- Garlic: 3 cloves, minced
- Cannellini beans: 1 can (15 oz / 400 g), drained and rinsed
- Borlotti or kidney beans: 1 can (15 oz / 400 g), drained and rinsed
- Small pasta: 3/4 cup (120 g), such as ditalini or elbow macaroni
- Diced tomatoes: 1 can (14 oz / 400 g)
- Vegetable broth: 4 cups (1 liter), low-sodium
- Dried oregano: 1 teaspoon
- Dried thyme: 1 teaspoon
- Chili flakes (optional): 1/2 teaspoon
- Salt and pepper: To taste
- Fresh parsley: 1/4 cup, chopped
- Parmesan cheese (optional): Grated, for serving
- Extra virgin olive oil: For drizzling
Instructions
- Sauté vegetables:
- Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery, and sauté for 6–7 minutes until softened.
- Add garlic:
- Stir in garlic and cook for 1 minute until fragrant.
- Simmer broth and tomatoes:
- Add diced tomatoes, vegetable broth, oregano, thyme, chili flakes (if using), salt, and pepper. Bring to a simmer.
- Add beans:
- Stir in cannellini and borlotti beans. Simmer uncovered for 10 minutes to allow flavors to meld.
- Cook pasta:
- Add pasta and cook according to package instructions until al dente (usually 8–10 minutes), stirring occasionally.
- Final season and adjust:
- Taste and adjust seasoning if needed. If soup is too thick, add a bit more broth or water.
- Finish and serve:
- Remove from heat. Stir in fresh parsley. Ladle into bowls and top with grated Parmesan and a drizzle of olive oil if desired. Serve hot.
Save 
Save Whenever I make this for my family, everyone gathers around the table and shares stories while enjoying steaming bowls topped with Parmesan.
Serving Suggestions
Serve Pasta e Fagioli with crusty Italian bread or a fresh green salad for a complete meal.
Storage and Reheating
Leftover soup can be refrigerated in an airtight container for up to 3 days. Add a splash of broth or water when reheating, as the pasta may thicken the soup.
Nutrition Highlights
Each serving contains about 340 calories, 7 g total fat, 56 g carbohydrates, and 13 g protein, making it a filling vegetarian option.
Save 
Save Enjoy this soup piping hot on a chilly day. Its rich flavors and nourishing ingredients are sure to bring comfort every time you serve it.
Recipe FAQs
- → What pasta types work best in this dish?
Small shapes like ditalini or elbow macaroni are ideal, cooking quickly and blending well with beans and broth.
- → Can I make this vegetarian or vegan friendly?
Use vegetable broth and omit Parmesan or substitute with plant-based cheese for a vegan variation.
- → How do I prevent pasta from becoming mushy?
Cook pasta al dente within the soup, avoiding overcooking, as it softens further when sitting or reheated.
- → What herbs enhance the flavor profile?
Dried oregano and thyme add authentic Italian aromas, complemented by optional chili flakes for a gentle kick.
- → Can leftovers be reheated without losing texture?
Add a splash of broth or water when reheating to regain original consistency and prevent thickening.